A gooseberry summer

Large orchards or a tree in the backyard, salted amlas by the roadside or tea infusions — everyone has a story to tell about this small, nutrient-packed green fruit

Prerna Sood has begun her day with a shot of amla for as long as she can remember. Her grandmother had ensured everyone at home joined in — a tradition Sood continues to this day with her own family. The Noida-based architect, food lover, and fermenting addict sources her amlas from a local farmers’ market. Since the lockdown began last March, with doctors highlighting the importance of good immunity, many have rediscovered this commonplace powerhouse of vitamin C. Our days now begin not with tea or coffee, but with a shot of this bitter-sour juice, with its final rush of sweetness, packed with nutrients and immunity boosters. But even before the coronavirus came calling, amla has been a vital ingredient in most Indian homes. It would be boiled with salt water, hing and turmeric, to make an oil-free pickle; ground and stirred into a thokku; grated and added to curd for a raita; or cooked with dal for a deeply-flavourful side dish. Amla has also been a part of native medicine, and its dried and candied versions have come in handy as digestives. |