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Amla, or Indian gooseberry, is often associated with murabba, chutney and amla juice. But this tangy fruit can be used in several other ways too. If eating raw amla feels too sour or you simply want to add more variety to your diet, these easy ideas can make the fruit much more interesting. (File Photo)
Amla Candy
Turn fresh amla into a sweet-and-tangy snack by cooking or sun-drying pieces with a little jaggery or sugar. You can also add a pinch of roasted cumin powder for extra flavour. Homemade amla candy can be stored and enjoyed in small portions when you want something sweet. (Image: AI-Generated)
Amla Raita
Finely grate fresh amla and mix it into chilled curd. Add roasted cumin powder, black salt and a little chopped coriander. The sourness of amla works surprisingly well with creamy curd and makes for a refreshing accompaniment with lunch. (Image: AI-Generated)
Amla Rice
Give ordinary rice a tangy twist by sautéing grated or finely chopped amla with mustard seeds, curry leaves, green chillies and peanuts. Mix it with cooked rice and season with salt. It is similar in concept to lemon rice but has a distinct amla flavour. (Image: AI-Generated)
Amla Chutney
For a quick chutney, blend fresh amla with coriander, mint, green chilli, ginger and a little roasted cumin. Adjust the sourness with a small amount of jaggery if needed. It can be paired with parathas, idlis, dosas or snacks. (Image: AI-Generated)
Amla Pickle
If you enjoy bold flavours, amla pickle is another option. Amla pieces can be combined with mustard seeds, spices, salt and oil to create a tangy accompaniment. Like other pickles, it is best enjoyed in moderation because of its salt and oil content. (Image: AI-Generated)
Amla Smoothie
Amla can also be added to a fruit smoothie. Blend a small amount of fresh amla with ingredients such as apple, banana, cucumber or mint. Since raw amla is quite tart, naturally sweet fruits can help balance its flavour without requiring much added sugar. (Image: AI-Generated)
Amla Dal
Add finely chopped or grated amla to dal while cooking for a subtle sour note. It works particularly well with simple moong or toor dal. Temper it with cumin, garlic, curry leaves or mustard seeds for a comforting everyday dish. (Image: AI-Generated)
