Usirikaya dehydrated (Indian Gooseberry dehydrated)

 Usirikaya which is called amalika in Sanskrit, amla in Hindi, Bettada nellikkayi in Kannada, amloki in Bengali, nelli in Malayalam and Tamil, is available all over Asia. In India, the tree is considered sacred by Hiindus, as they believe Vishnu dwells under this tree. Amla is a deciduous tree of the family of Phyllanthaceae. Amla is sour, bitter and astringent.

Amla is very rich in vitamin C and is known for its anti-oxidant properties. Amla fruits are low in calories and known for health-benefiting effects against cancer, aging, inflammation and neurological diseases.

Amla fruits are available only from November to February or so. In view of the health benefits, there is a demand to find ways of preserving or dehydrating them. A friend of mine gave me this recipe which is very simple and not at all complicated. During the hot summer, you can chew on the dehydrated amla and drink a glass of water afterwards. It is known for relieving flatulence and quenching thirst!

When the dehydrated amla is ready, I wanted to try making a simple chutney with the dehydrated stuff. The end result is very tasty and I shared the chutney with friends. Unanimous comment is, it is yummy!
I am giving the details of dehydrating and also making the chutney with the dried amla.


   Dehydrated with salt                                                                              Dehydrated without salt

Ingredients:

•      1kg (2 lbs)  usirikayalu (Indian gooseberry) cut into pieces
•      250gm  ginger peeled and cut into pieces
•      Salt to taste (optional)

Directions:

1.      Wash dry and cut usirikayalu into medium sized pieces. Discard the seeds.
2.      Wash ginger, peel and cut into pieces.
3.      Place the pieces in mixer along with salt (optional) and grind them together.
4.      The pieces are soft and you get a nice mixture.
5.      Pick the mixture with a spoon, and drop a small portion on a plastic sheet.
6.      If you want, you may flatten the portion a little bit.
7.      Put the plastic sheet in hot sun to dehydrate.
8.      On the second day, reverse the pieces and let them dry thoroughly.
9.      When the pieces are completely dehydrated, they are ready  to be stored.
10.      You may place them in an airtight container or ziplock bag.

How to make usirikaya pacchadi from the dehydrated usiri:

Ingredients:

•      A few dehydrated pieces of usirikayalu
•      1 or 2 green chiles
•      A few twigs of cilantro
•      1/4 Tsp. turmeric powder
•      A pinch of hing
•      1 Tsp. methi mustard powder
•      1 or 2 Tsp. lemon juice
•      2 Tsp. oil

Directions:

1.      Add turmeric powder, methi mustard powder, and a little bit of hing to the dehydrated pieces.
2.      Add some hot water (less than half cup).
3.      Soak for a few minutes and mash the mixture.
4.      Crush green chiles and cilantro together.
5.      Add chiles paste and lemon juice to the chutney and mix well.
6.      Heat oil in a pan and add hing.
7.      When the oil is giving fumes, add it to the chutney.
8.      Cover with a lid for a few minutes.
9.      Mix well and serve.