Amla Achar (Gooseberry Pickle) Recipe initiative by Pratikshya Ghimire, Tubina Dangi, Prayas Poudel, Rabin Kunwar, Suman Pandey, CNRM Pakhribas Dhankuta
The Importance of Indian Gooseberry (Amla) and Pickle Making Procedure
The students of the College of Natural Resource Management (CNRM) in Pakhribas Dhankuta-Pratikshya Ghimire, Tubina Dangi, Prayas Poudel, Rabin Kunwar, and Suman Pandey-are showcasing their culinary skills and knowledge by making a pickle from Indian gooseberry, also known as amla. This initiative not only highlights the nutritional benefits of amla but also demonstrates a traditional method of preserving this superfood. Here’s an essay that can serve as a description for their UA-cam video.
The Importance of Amla (Indian Gooseberry)
Amla, or Indian gooseberry, is a powerhouse of nutrients and has been revered in Ayurvedic medicine for centuries. Here are some key benefits:
Rich in Vitamin C: Amla is one of the richest sources of vitamin C, which boosts the immune system, improves skin health, and aids in the absorption of iron.
Antioxidant Properties: The high antioxidant content in amla helps combat oxidative stress, reducing the risk of chronic diseases.
Digestive Health: Amla aids in digestion, alleviates constipation, and promotes a healthy gut.
Anti-Inflammatory: It has anti-inflammatory properties that can help reduce inflammation and pain in the body.
Heart Health: Regular consumption of amla can help lower cholesterol levels and improve heart health.
Hair and Skin Benefits: Amla is known to strengthen hair, prevent hair loss, and improve skin texture.
Pickle Making Procedure
Making amla pickle is a traditional method of preserving this nutritious fruit, allowing its benefits to be enjoyed year-round. Here’s a step-by-step guide to the pickle-making process:
Procedure:
Preparation:
Wash the amla thoroughly and steam them until they become soft. This helps in removing the bitterness.
Once steamed, let the amla cool and then cut them into small pieces, removing the seeds.
Spice Preparation:
Heat mustard oil in a pan until it starts to smoke. Let it cool slightly.
Add mustard seeds, fenugreek seeds, and fennel seeds to the oil and let them splutter.
Add asafoetida (hing) and sauté for a few seconds.
Mixing:
Add the amla pieces to the pan and mix well.
Add turmeric powder, red chili powder, and salt. Stir to coat the amla pieces evenly with the spices.
Cook for a few minutes until the spices are well absorbed.
Final Touch:
Turn off the heat and let the mixture cool.
Add lemon juice to the cooled mixture and mix well.
Transfer the pickle to a clean, dry jar and store it in a cool, dry place.
Storage:
The pickle can be consumed immediately, but it tastes best after a few days when the flavors have melded together.
Ensure the jar is airtight to keep the pickle fresh for a longer period.
The initiative by Pratikshya Ghimire, Tubina Dangi, Prayas Poudel, Rabin Kunwar, and Suman Pandey to make amla pickle not only preserves the nutritional benefits of this superfood but also keeps the traditional culinary practices alive. Their video will guide you through the process, ensuring you can enjoy the health benefits of amla in a delicious and convenient form. Watch their video to learn more about the importance of amla and how to make this delightful pickle at home!