Amla for eternal youth

Published: 26th June 2013 08:31 AM  |   Last Updated: 26th June 2013 08:32 AM   |  A+A-


The Indian gooseberry, colloquially known as Amla, is a very nourishing herb that most of our grandparents swear by. The reasons for it are several. Not only does it help in improving eyesight, it strengthens your heart muscles as well. It is also very good for your liver and helps reduce inflammation. Another common use is for hair care, and it is found in several hair products. Amla is one of the richest sources of Vitamin C and enhances immunity. Finally, it is one of the best herbs you can consume on a daily basis without any side effects. Here is a list of four delicious Amla recipes which you can easily prepare at home



One chopped onion

Two cups of boiled beetroot

One cup mashed potatoe

Half teaspoon red chilli powder

Salt to taste

Half teaspoon rock salt

¼ cup grated amla

Four tablespoons breadcrumbs

Two tablespoons cornflour

One tablespoon oil

Coriander and curd chutney


In a bowl, add onion, beetroot, potatoes, red chilli powder, salt,  rock salt and grated amla and mix well.  Add breadcrumbs and cornflour and mix well.

Now make tikkis of 20-25 gms each and shallow fry them on a pan. Serve hot with chutney.


Grated amla murabba is a sweet amla preserve flavoured with saffron and cardamom. Enjoy this preserve with hot parathas and a spicy vegetable.


Four amlas

Half cup sugar

A few saffron strands

1/8 tsp cardamom powder


Grate the amlas, discard the seeds and keep aside.

Dissolve the sugar in 1½ cups of water.

Add the grated amlas to the syrup and cook over a slow flame till the amlas are cooked and the syrup is thick.

Add the saffron and cardamom powder and mix well.

Cool completely and bottle in a sterilised glass jar.

This murabba can be stored for upto one year



500 gms amlas 200 gms sugar

Half teaspoon cumin seeds (jeera) powder

Half teaspoon black salt (sanchal) Two to three mint leaves (pudina)  Ice if required


In a deep pan, boil enough water and add the amlas, mix well and cook till they become soft.

Keep aside to cool and deseed them.

Combine the amlas with sugar and 1 cup of chilled water and blend in a mixer till smooth.

Transfer the liquid in a bowl, add the cumin seeds powder and salt and mix well.

Serve chilled.



Four amlas

Two tablespoons of grated coconut

Two green chillies

One cup of fresh yogurt

Salt to taste

Two teaspoons of Oil

1/4 teaspoon mustard seeds

A pinch of Asafoetida (Hing)

A pinch of turmeric powder

One string of curry leaves 

One cup of water


In a saucepan, boil 1 cup of water with salt and turmeric powder. When it is boiling, add amlas and cook only for 3-5 minutes on full flame. Make sure the amlas are not overcook.

Once the amlas are cooked, allow it to cool to room temperature and chop them.

Add chopped amla, coconut cloves, green chillies in a mixer and make a coarse paste.

Take fresh curd in a bowl and beat it well for few seconds.

Add coarse amla coconut paste to this curd. Add salt. Mix well.

In a seasoning pan, heat oil and throw mustard seeds, asafoetida and curry leaves. Let it splutter.

Add this seasoning to the curd amla mixture.

Serve with any of your rice items.


Disclaimer : We respect your thoughts and views! But we need to be judicious while moderating your comments. All the comments will be moderated by the editorial. Abstain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks. Try to avoid outside hyperlinks inside the comment. Help us delete comments that do not follow these guidelines.

The views expressed in comments published on are those of the comment writers alone. They do not represent the views or opinions of or its staff, nor do they represent the views or opinions of The New Indian Express Group, or any entity of, or affiliated with, The New Indian Express Group. reserves the right to take any or all comments down at any time.

flipboard facebook twitter whatsapp