Let Food Be Thy Medicine And Thy Medicine Be Thy Food~Hippocrates
I love love love Amla.
Amla is quite simply one of the best sources of food based, health protecting Vitamin C.
It is however quite difficult to eat everyday. Raw Amla has a funky effect on the palate.
With this recipe borrowed (ahem read as stolen) from my mum I don’t have that problem anymore.
The resulting mixture has a crunchy texture with elements of heat and sour. Surprisingly tasty AND it retains all the goodness of Amla.
Furthermore, it is enhanced with the synergistic effect of the accompanying ingredients like garlic, sesame seeds and turmeric which are health promoting heavy weights in their own right.
Lets get to the Recipe then.
If you’ve got all your ingredients with you. It would probably take 5-6 minutes to make a batch.
- Amla (4 large ones de-seeded and chopped roughly)
- Garlic (1 Large bulb)
- 20 Dried Red Chillies
- 2 Table Spoons of lightly toasted Sesame Seeds
- 1/4 Teaspoon of Turmeric Powder
- Himalayan Pink Salt / Sea Salt ( Adjust according to taste)
For tempering over heat with Coconut Oil
- 2 Table Spoons of Coconut Oil
- 1 Teasoon of split Urad Dal
- 1 Teaspoon of split Channa Dal
- 1/4 Teaspoon Cumin Seeds
- 1/4 Teaspoon Black Mustard Seeds
Heat the Coconut oil over a low flame. Once hot, add the Urad Dal, Channa Dal, Cumin Seeds and Black Mustard Seeds to the hot oil allowing it to fry a little while. Remove from heat.
Now get your trusty food processor/blender and throw in all the other ingredients and blend until you have a course mixture. Remove from blender once you are satisfied.
Add the heated mixture of oil and seeds to it and mix the lot.
Thats it you’re good to go. This stuff keeps a little while, like upto a week 🙂
Samrat Pasham is a 200 RYT registered Yoga Teacher and a self-confessed inversion addict. He believes passionately in taking yoga and all movement practices outdoors. If you ever spend time with him, he will try to convince you thats its a good idea too. You’ve been given fair warning.