Amla is good for human kind. It is a great source of Vitamin C and antioxidant as well as anti-inflammatory which boosts the immune system. It is a source of total nourishment for our hair as well as skin.
Traditionally each region has its own method to preserve the goodness of Amla. Be it in a morabba form or as a candy. In our household, I make it a point to preserve it by Sun drying. One with salt and other one with plain, powder form.
Salted Amla is used for making chutney or Tambli for any stomach ailments. To drink with buttermilk by mixing it. (Raw form of goodness)
Powder form for any smoothies, hair pack or face pack.
-Wash, either grate it or cut open and remove the seed.
-Put all the pieces in a vegetable chopper / small processor. In this way, you would get nice uniform chunks in an easy way.
-If you want to make powder, don’t add any salt. Straightway sundry until it is crisp and powder and store it.
-If you want a salted one. Add some salt to gratings, mix by hand and sundry until it is crisp and store it in an air tight pouch or container.
-I normally keep it in a fridge.
How to use these salted chunks: Soak 1 tsp of dried amla chunks in a table spoon of water and after 10minutes, use it for chutneys, tambli’s or drink with buttermilk.