• ¼ kg amla/ gooseberries steamed
  • 2 teaspoons salt
  • 1 teaspoon padelone/ black salt/ rock salt
  • ½ teaspoon lemonjuice
  • 2 teaspoons masala powder made from the following:-
  • 2 cloves
  • 1 elaichi
  • ¼ teaspoon badishep/ saunf/ aniseed
  • ¼ teaspoon ajwain/ vovo/ carom seeds
  • All the above roasted on a tawa and powdered.

Amla or Gooseberries are rich in Vitamin C and are also known for their digestive properties. Available in abundance  during the months of October to February these gooseberries can be pickled or eaten as Suparis (mouth fresheners, after mints, digestives) during the whole year.

Amla

 

 

 

 

 

METHOD:

  1. Mash the steamed amla in a bowl.
  2. Add the masala powder, salt, lemon juice & black salt & mix well.
  3. Make small balls and dry them in the sun for 2 days.
  4. Store in an airtight bottle.
  5. The amla supari is ready. Usually eaten after a meal, or just as a mouth freshener.

 

mash the amla

make small balls of the mashed amla.jpg

 

dry in sun.jpg

Amla Supari