Amla supari

Amla supari

Ingredients to make Amla Supari 

  • 1/2 kg Indian Gooseberry ( Awala)
  • 2-3 tbsp of Fennel Seeds ( Saunf)
  • 2-3 tbsp of Carom Seeds ( Ajwain )
  • 2 tbsp of Rock Salt ( Sendha Namak)
  • 2 tbsp of Black Salt ( Kala Namak)
  • How to make Amla Supari 
    1. Wash the Awala thoroughly. In a large vessel bring 4-5 cups of water to boil. Add the awala to this boiling water and cover cook for about 10-15 minutes on low to medium heat.
    2. Put off the flame and allow the awala to sit in the water for another 10 minutes. Drain the water and allow the Awala to cool down completely. Remove the seeds and chop the awala to medium chunks using a knife.
    3. On a heated skillet , dry roast the Fennel seeds and Carom seeds on low flame until fragrant. Let them cool and then grind it to powder in a grinder.
    4. Add this powdered Carom and Fennel seed powder , Black salt and Rock salt to the Awala pieces and mix well.
    5. Keep this awala pieces in ample of Sun light for 4-5 days. Once they are completely dry, transfer them to air tight container and use as per need.
    My Tip:In places where there is non availability of ample of Sunlight, the Gooseberries can be grated after cooking instead of making chunks. In this case the mouth freshener will dry in lesser time.

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