Amlikā (Tamarind)

अम्लिका चुक्रिकाम्ली च चुक्रा दन्तशठापि च ।
अम्ला च चिञ्चिका चिञ्चा तिन्तिडीका च तिन्तिडी ॥
अम्लिकाऽम्ला गुरुर्वातहरी पित्तकफास्रकृत् ।
पक्वा तु दीपनी रूक्षा सरोष्णा कफवातनुत् ॥

Amlikā is known by several names, including Cukrikā, Amlī, Cukrā, Dantaśaṭhā, Amlā, Ciñcikā, Ciñcā, Tintiḍīkā and Tintiḍī.

Properties
Amlikā is sour in taste, guru (heavy), and pacifies Vāta, while it aggravates Pitta, Kapha and Rakta.
The ripe fruit is Dīpanī (stimulates digestive capacity), Rūkṣa (drying), Sara (promotes movement/elimination) and Uṣṇa (hot in potency), and it pacifies Kapha and Vāta.

Synonyms
• Amlikā – ‘Amla – that which is sour; Amlikā – that which is sour in nature; Amla – because of its sourness’  It has a sour taste.
• Cukrikā – ‘Cukrā – that by which one becomes satisfied’. Its culinary use is satiating.
• Amlī – Amlī – See Amlikā.
• Dantaśaṭhā – ‘Dantaśaṭhā – that which causes a peculiar sensation in the teeth due to its sourness.’ Causing peculiar sensation of teeth.
• Ciñcā–Ciñcikā – ‘Ciñcā – that which causes a peculiar sensation in the mouth because of its sourness’  Causes a peculiar sensation in the mouth.
• Tintidī–Tintidīkā – ‘Tintidīkā – that which causes moisture/salivation in the mouth’ Causes salivation in the mouth.

Properties, therapeutic uses etc.
In Charaka Saṃhitā, Amlikā is mentioned in  Amlaskandha.
The pulp of the fruit allays thirst, promotes taste and is mild laxative. In fever if there is constipation and burning sensation, its syrup is given.
In constipation it is also given with laxatives like senna.
A poultice of fresh leaves is applied to swellings and boils and for relieving pain, and that of flowers in inflammatory affections of the conjunctiva.
The ash of the tough outer rind is used in dyspepsia, indigestion and is used as diuretic.

Panchamrut – 1
Ingredients
Light green chilies – 2
Curry leaves – 8-10
Asafoetida (hing) – ½ tsp
Salt – 1 tsp
Fenugreek seeds – ½ tsp
Turmeric powder – ½ tsp
Jaggery – 1 tsp
Tamarind pulp – 2 tsp
Oil – 2 tsp
Coconut water – ½ cup
Coconut milk – 1 cup
Method
Heat oil in a pan. Once hot, add the green chilies and asafoetida. Meanwhile mix (roasted in a drop of oil) the fenugreek seeds and turmeric into the coconut water.
After the chilies are sautéed, add the curry leaves and sauté briefly. 
Pour in the coconut water mixture. Once it comes to a boil, add the tamarind, jaggery, and salt, and mix well.
When the mixture boils again, add the coconut milk and stir gently. Cover the pan and let it cook. After about 2 minutes, remove the lid and give it a gentle stir. Turn off the heat, cover again, and let it rest for another 2 minutes.
Delicious Panchamrut is ready to serve.

Panchamrut – 2
Ingredients
Oil – 2 tsp
Light green chilies – 2
Asafoetida (hing) – ½ tsp
Curry leaves – 8-10
Fenugreek seeds – ½ tsp
Turmeric powder – ½ tsp
Sesame seeds – 1 tsp
Coriander seeds – 1 tsp
Cardamom pods – 2
Cloves – 3–4
Fresh grated coconut – ½ cup
Fresh coriander leaves – 2 tsp
Salt – 1 tsp
Jaggery – 2 tsp
Tamarind pulp – 1 cup

Method
First, dry roast the sesame seeds, coriander seeds, cardamom, and cloves in a pan until aromatic. Add the grated coconut and coriander leaves and sauté for a few more minutes. Turn off the heat, add a little oil, and mix well. Allow the mixture to cool and then grind it into a fine paste.
Heat oil in a saucepan. Add the green chilies, asafoetida, curry leaves, fenugreek seeds, and turmeric, and sauté well. Add the tamarind pulp, jaggery, and salt and mix thoroughly. Then add the prepared spice paste and stir well. Bring the mixture to a boil and cook until it becomes slightly thick.
Turn off the heat.
Delicious Panchamrut is ready to serve.
This Panchamrut is delicious and flavorful and can be enjoyed like a chutney / dip with vadas or fritters (bhajiyas).

Ayurvedic Benefits
– Nourishes and strengthens the body – Coconut milk and coconut water provide natural cooling and support tissue nourishment (Dhatu Poshana).
– Supports healthy digestion – Fenugreek seeds, hing, and curry leaves help kindle digestive fire (Agni) and reduce bloating.
– Promotes Dosha balance – The combination of sweet, sour, and mildly pungent tastes helps maintain harmony among the Doshas.
– Aids metabolism and detoxification – Tamarind and spices support proper digestion and elimination of toxins (Ama).
– Provides energy and rejuvenation – Jaggery and coconut offer natural energy and contribute to overall vitality (Ojas).

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