This Vitamin C-Rich Food Is Amazing For Your Skin

Gooseberry, also known as Amla, in India is one of the easiest and most available sources of vitamin C. And one of the best ways to consume it is Muraba, a sweet Amla jelly texture. But the only variation of consuming it which is quite unique and unknown is to mix Amla with rice. Yes, I heard right! Coming from the ghettos of Karnataka, much along the lines of Lemon Rice, also known as Chitranna Gojju, Amla Rice is a deliciously massive source of necessary vitamins and carbohydrates. Amla mix that is prepared with coconut and chillies can be easily stored for up to two weeks and used as desired. So give it a try and watch faces light up with every bite.

A berry with maximum health benefits produced for centuries

Although commonly used in India for various health purposes, it should be noted that gooseberry is a crop indigenous to many parts of Europe and Western Asia. It grows naturally in alpine scrub and rocky forest from France eastward to the Himalayas and peninsular India. The first recorded evidence of gooseberry cultivation was in England in the 13th century. But they were not as famous or as widely cultivated until the early 16th century.

This fruit gets its name from the Old Norman English word groses or grosier, meaning grosielle, the French for red currant. These words come from the Frankish root krûsil, meaning crisp berry. As for its use in India, gooseberries have been a part of Ayurvedic medicines for thousands of years.

Ingredients:

  • ½ cup ground coconut
  • 6 gooseberries
  • 4 green chilies
  • 1 small size tamarind
  • 1 tablespoon brown sugar
  • 1 teaspoon cumin seeds
  • A handful of coriander leaves
  • ¼ teaspoon of turmeric powder
  • Salt
  • ½ teaspoon asafetida
  • Temper:
  • Oil
  • ¼ cup of peanuts
  • 1 teaspoon mustard seeds
  • 1 teaspoon white lentils
  • 1 teaspoon chickpea lentils
  • 1 spring of curry leaves
  • ½ teaspoon of turmeric powder
  • 2 cups of cooked rice

Method:

  • Start by grinding coconut, amla, green chillies, tamarind, jaggery, cumin seeds, turmeric powder, coriander, hing, and salt into a coarse paste. Keep it aside.
  • Over medium heat, place a pan and pour three tablespoons of oil. To this add the peanuts and fry for about 5 minutes. Then add the mustard seeds, chickpea lentils and urad dal. Sauté these until the seeds sizzle and the lentils change color.
  • Then add the curry leaves and saute for two minutes. To this add the ground paste and turmeric. Combine all this well and let it fry for about four minutes or until the raw smell disappears.
  • Now take about two tablespoons of stir-fried amla masala and oil. Mix well with the cooked rice making sure each grain of rice is covered with masala. Attend.
  • It’s a chore when it comes to feeding the kids or even the adults in the family natural means of vitamin C. But this recipe will have them wanting more. Pair it with a side of spicy lamb curry or a dried vegetable curry, Amla Rice will win hearts with its spicy flavor.

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