I love the smaller variety of Amla much better than the bigger ones. As a kid, I used to visit my friend's place, where they had this Ara Nellikkai tree and it used to yield in loads. And vacation mostly saw us hanging around the terrace, the place where one of the branch peeped in. If it was one thing that I never was able to conquer, and most ardently wanted too, was to climb a tree. I could never get myself do that. So I used to do only thing, that was next best, hang around the place where the branch might be littler lower. But in this case, it was so convenient because we had the terrace near by. The thing with Amla is, once you start eating, you can go on and on. And with the bigger ones, it might be difficult to start but we mostly liked to finish it because we loved the feeling we get, when you drink water after that! It used to be so much fun, we used to eat and then drink water. I remembered that Hals ad that came with the actor doing "Hahhhhh" with her mouth open. We tried imitating that ad many times while eating Amlas.We used to thrive on Amla, Navapallam, Yezadapallam. My most favorite of all times has always been Jamuns. My friend had a big Jamun tree in their backyard and it used to give out such juicy berries. My friends used to climb and pluck all the berries, while I was eagarly waiting down, ready to catch if any one escapes their hold. Those were the fancies of childhood. Now, at the most we get to eat jamun, are the hybrid varieties which naturally don't have that zing to it.
Off late hubby dear got this bug into him. Hope he doesn't read this statement. He has been getting Amlas and making me eat them. All are big ones and they are so sour! God I wonder how I ever ate these before! Infact during my pregnancy, I had a fancy for the Are Nelliakkai, but couldn't get them during that time. But somebody got them for me after delivery and I couldn't actually manage to eat it. Now we eat the big Amla regularly and hubby got hold of the honey pickled one too. Though they weren't sour, vitamin c is lost if its pickled with honey. Fresh Amla had about 250 of Vitamin C. So after reading it, its back to fresh one for me. Well, after too many Amlas I couldn't manage for a while and they were lying in the fridge and what can you expect Athamma to do with them. Show something to Athamma and she will get you a chutney out of it. So this is what came out of it. When I got home after work, I was welcomed by a tangy aroma coming from the kitchen. When I asked her what she did, out came the bottle all in a pachadi!
Amla - 3 big
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 5-6 nos
Red Chilles - 3 nos
Oil - 1/2 tsp
Salt to taste
Mustard Seeds + Urud dal - 3/4 tsp
Oil - 1 tsp
Method to prepare:
Crush or chop to scoop the pith away. Cut into small pieces. Heat a pan with 1/2 tsp oil and fry amla along with Red chillies, Mustard seeds and fenugreek till its little brown in colour. Remove and let it cool. Add salt.
Grind this mix to a smooth paste without adding water. Heat the pan again with oil and splutter mustard, urud and curry leaves. Then add the ground paste and fry well for 2 mins.
It is very tasty with dal, Chapati and I suppose it will make an excellent touchings for curd rice!
Heres picture of my favorite Jumun, we friends used to compete on whose tongue was the most pinkish! Whatte Fun! Enjoy!
Labels: Andhra Recipes, Chutney for Rice, Chutney Recipes, Gooseberry / Usirikai / Amla, Vegetarian Recipes