Amla Thokku recipe with step by step images and video. Amla Thokku is a spicy sour cooked gooseberries dry pickle that can lasts for month. Thokku in South India basically refers to grated and cooked instant pickles.
This version of dry amla thokku is moisture free and has a great shelf life when compared with other variants of Amla Thokku.
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About this recipe
Amla Thokku is a popular recipe from South India . Amla aka Indian Gosseberries are either cut into small pieces or grated are cooked , mixed with spices and tempered . Though fewer versions of Amla Thokku recipe calls for cooking gosseberries in little water in a pan or pressure cooker. I prefer making it with sauting as it is moisture free and has more shelf life.
Difference between Thokku and Pickle
Pickle and thokku both are used as condiments, but prepared in a different way.
Pickles are generally prepared with tangy vegetables like mango, lemon or even with ginger, garlic, green chillies and even with mixed vegetables. Basically, the vegetables are cut and mixed with lots of salt, chilli powder, and other spices like fenugreek powder, mustard powder, turmeric, which the pickle calls for. And left for several days, except for shaking one a day or so. As days go by, the vegetables tend to leave out water, shrink, at the same time absorb salt and all the spices added and be ready to be consumed. Longer the vegetables are soaked , the tender and tastier they become. Finally heated oil is drizzled on top of the pickle (with or without tempering). It doesn't involve much cooking other than heating the oil.
Whereas, Thokku calls for some detailed sautéing work to be done. Oil is added, and the required ingredient is sauteed till it shrinks and is almost completely devoid of moisture . And it is ground into a fine or coarse paste with very less water if possible. The lesser the water added, the more the shelf life is. Also the shelf life is more if oil is used more. Thokku is a instant form of pickle which doesnt need any fermentation process or any soaking in brine solution as in case of pickles.
These are the major differences between the two. But in this recipe of Amla THokku , I have not used water to make it completely dry and increasse the shelf life.
Why Amla should be added into diet?
- Amla juice can be taken as a powerful home remedy to treat cough and flu as well as mouth ulcers. Also helps in managing respiratory ailments like asthma. Also boosts immunity
- Regular consumption of amla juice helps in reducing cholesterol levels. Amino acids and antioxidants aid in the overall functioning of heart.
- It is also helpful in managing diabetes better .
- Alkaline nature of amla helps in clearing the system and strengthening the digestive system.
- Supports liver function and flushes out toxins from the body. hence its used in detoxification .
- Amla is very rich in Vitamin C , Iron and Calcium, it is truly a health treasure and hence can be taken as a complete nutritional drink.
- Amino acids and protein present in amla help in hair growth, tackling hair fall and fortifying the root .
- Amla juice helps in oxidizing melanin and closes skin pores ,fight marks, pigmentation and blemishes.
More Amla recipes on blog are :
Watch Video
How to make Amla Thokku | Dry Amla Pickle
Dry roast mustard seeds, fenugreek seeds, fennel seeds , cumin seeds and Dry red chillies .
When cumin and mustard seeds starts to pop , turn of the heat and transfer the roasted ingredients into a mixer jar.
Blend/ Ground spices into a coarse powder.
In a pan heat 1 teaspoon of sesame oil and add chopped amla / gooseberries pieces.
Sauté and cook until moisture from gooseberries evaporates, changes its colour and turns soft. You can check the doneness by gently cutting gooseberries with spatula.
Turn off the stove , let cool completely.
Now transfer the cooked amla pieces into same mixer jar/ blender ,
ground amla along with spice powder to get a coarse paste.
For Seasoning
In a pan , heat 2 tablespoon of sesame oil .
Add mustard seeds, curry leaves , turmeric powder and hing/ asafoetida.
Now tip in ground coarse amla paste and mix along with seasoning and allow to cook in a low heat.
Add salt and jaggery powder ,mix well everything.
When it changes colour, turn off the flame.
Pour 2 tablespoon of Hot sesame oil on it.
When it cools down completely, store in an glass jar and use as required. Shelf life upto 6 months when refrigerated.
Recipe
Amla Thokku | Dry Amla Pickle
Ingredients
- 1 Cup Amla / Indian Gooseberries chopped
- 1 teaspoon Mustard Seeds
- ¼ teaspoon Fenugreek Seeds
- ½ teaspoon Fennel Seeds - optional
- ¾ teaspoon Jeera / Cumin Seeds
- 8 Dry Red Chillies
- 1 teaspoon Sesame Oil
- For Seasoning
- 4 tablespoon sesame oil - divided into 2 tablespoon each
- ½ teaspoon Mustard Seeds
- 2 springs Curry leaves
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Hing
- Salt to taste
- ½ teaspoon Jaggeru powder, optional
Instructions
- Dry roast mustard seeds, fenugreek seeds, fennel seeds , cumin seeds and Dry red chillies .
- When cumin and mustard seeds starts to pop , turn of the heat and transfer the roasted ingredients into a mixer jar.
- Blend/ Ground spices into a coarse powder.
- In a pan heat 1 teaspoon of sesame oil and add chopped amla / gooseberries pieces. Sauté and cook until moisture from gooseberries evaporates, changes its colour and turns soft. You can check the doneness by gently cutting gooseberries with spatula.
- Turn off the stove , let cool completely.
- Now transfer the cooked amla pieces into same mixer jar/ blender , ground amla along with spice powder to get a coarse paste.
For Seasoning
- In a pan , heat 2 tablespoon of sesame oil .
- Add mustard seeds, curry leaves , turmeric powder and hing/ asafoetida.
- Now tip in ground coarse amla paste and mix along with seasoning and allow to cook in a low heat.
- Add salt and jaggery powder ,mix well everything.
- When it changes colour, turnof the flame. Pour 2 tablespoon of Hot sesame oil on it.
- Mix well everything.
- When it cools down completely, store in an glass jar and use as required. Shelf life upto 6 months when refrigerated.
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