Amla: Benefits of This Monsoon Superfood, Things To Cook, And How To Eat It

Indian gooseberry, or amla, is a nutrient-rich fruit that thrives in the monsoon season. This green fruit is a must-have in your diet because of its many health advantages.

Health Benefits of AmlaBoosts Immunity

Vitamin C, which is abundant in amla, is essential for bolstering the immune system. By boosting the body’s defences, consuming amla during the monsoon can help avoid colds and the flu.

Aids Digestion

Because digestive problems are typical during the monsoon, amla’s high fibre content helps to maintain good digestion. It promotes gut health by easing constipation and assisting in the regulation of bowel motions.

Improves Skin Health

Amla’s antioxidants fight free radicals and support healthy, radiant skin. The humidity of the monsoon season can aggravate skin diseases, but amla’s anti-inflammatory qualities help lessen acne and other skin disorders.

Regulates Blood Sugar Levels

Amla is good for those with diabetes since it helps control blood sugar levels. Its high fibre and antioxidant content help regulate blood sugar, which is particularly useful in the monsoon season when cravings can become more intense.

Enhances Hair Health

Amla’s contents, which include vitamins C and E, fortify hair follicles, preventing hair loss and encouraging hair growth. Amla helps support the maintenance of healthy, luscious hair because monsoon humidity frequently causes hair problems.

Easy Amla Recipes

Amla Juice

Blend one cup of water and four fresh amlas till smooth. After straining the liquid, stir in a tsp of honey and a small amount of salt.

Amla Chutney

Mix 1 cup coriander leaves, 1 or 2 green chilies, 1 teaspoon cumin seeds, and salt to taste in a blender until smooth, adding 5–6 fresh amlas.

Amla Candy

Remove the seeds, boil 10–12 fresh amlas until they are soft, then chop them into small pieces. Apply a layer of one cup sugar to each piece and then top with one teaspoon of cardamom powder. In a dehydrator or the sun, dry the candy until it solidifies.

Amla Pickle

500g of fresh amlas should be boiled till soft, then seeded and sliced. Add two teaspoons of mustard seeds, one tablespoon of turmeric powder, and two tablespoons of red chilli powder to hot oil in a skillet. Make sure the amla pieces are thoroughly covered with the spices by stirring them in. After letting it cool, keep it in a sterile jar.

Amla Rice

Once cooked, set one cup of rice aside. Mash four to five fresh amlas. Heat two tablespoons of ghee in a pan and add one teaspoon each of curry leaves and mustard seeds. Grated amlas should be sautéed till tender.

Tips for Storing Amla

Wash and pat dry the amla fruit to preserve its freshness and nutritional content during the monsoon season.