Brined Amla Kadhi / Mitta Ghallele Avale Kadhi ......... A khatta teekha lasooni kadhi that goes well with Hot Steaming Rice ........ specially during the Monsoon ........
Many items / dishes can be prepared if you have brined veggies with you ready. Vegetables like raw mango, amla, tender raw jackfruit, bamboo shoots, raw jackfruits, lime etc. are brined when in season and stored away for later use either when they are off season or if there is a scarcity. During rainy season it is sometimes very difficult to get fresh vegetables as well as to venture out in heavily pouring rains to bring them. Many items like pulses, grains etc. are also stored so that the family can survive on these items if it is difficult to get the same. Sometimes there may be excess of these vegetables in the house or cropped in excess in the backyard of your house, then also instead of wasting them, they are brined and used later on. I brine most of the above items for monsoon season.
Amla is very good for health in any form. So I brine them in plenty so that we can rest assured in rainy season, if we do not get any vegetables. Though this hardly happens in a city like Mumbai, where hardly a few days are countable when you really are in fix and cannot go out. Anyways, I love the dishes prepared from brined vegetables so I enjoy brining them. I have added the procedure of brining the amlas before and will be sharing the link for the same at the bottom of the recipe. The same can be prepared with fresh amla also, in which case do not forget to add salt to the curry. However, you will find a lot of difference in taste. So go ahead and brine at least a few amlas for first time and be your own judge. You will never regret it.
Add 4-5 brined amlas / avalos in plenty of water and change the water twice at an interval of 20-25 minutes. This step is always followed to remove the excessive saltiness from the brined items as brined items are prepared very salty for sake of preservation. Changing of 2-3 times water after keeping them for some time helps in removing excess saltiness in them.
Now cut the brined amlas into pieces. Discard the inner seed. Put the pieces in a mixer grinder along with 1 heaped cup of freshly grated coconut, 6-8 red kashmiri chillies (plus or minus as per individual taste of spiciness) and 6-8 finely chopped garlic. Grind this to a smooth paste. Remove the ground paste in a stainless steel vessel, add in enough water to make it it a semi thick gravy consistency. Check salt and add only if necessary. Usually you do not have to add salt, but then again it depends on the brined amlas as to how salty they were. Put the vessel on heat and bring to only one boil, remove immediately from fire and keep it aside.
For Tempering : Heat 1 tblsp of oil in a small pan, when hot add in skinned 10-12 garlic and fry till brown. Keep stirring, do not allow to get burnt on one side only. Once the garlic turns into brown, remove and pour it over the kadhi.
Cover with a lid and keep the kadhi aside for 5-10 minutes for the flavours to seep in. Serve this kadhi hot with hot steaming rice. Tastes really yummy.
** For the Brining the Amla Recipe, Please follow the link given below …..