Turmeric Amla Ginger Juice - Indonesian Jamu Recipe | Anti Inflammatory Health Tonic
A vegetarian Indonesian recipe with fresh turmeric root, amla (nellikai/ gooseberry), ginger. Ready in 20 min, serves 1.
Curated byKavya Sharma🇮🇳
Instructions
21 steps- 1
To begin making the Indonesian Jamu recipe, first it is important to understand how to prep the ingredients
- 2
Using a food processor helps to really simplify the process of grating and juicing
- 3
Prefer not using the juicer, as much of the pulp gets wasted, instead use the blender to make a fine puree
- 4
First grate the turmeric, ginger and amla using a hand grater or food processor
fresh turmeric root(250 grams)amla (nellikai/ gooseberry)(200 grams)ginger(100 grams) - 5
If you don't have a food processor for grating, then simply chop the turmeric ginger and amla into tiny pieces and process as below to grind it
fresh turmeric root(250 grams)amla (nellikai/ gooseberry)(200 grams)ginger(100 grams) - 6
Add the grated turmeric, ginger and amla into the tall jar of the mixer grinder
fresh turmeric root(250 grams)amla (nellikai/ gooseberry)(200 grams)ginger(100 grams) - 7
Add one cup of water and blend to make a smooth paste
liter water(1) - 8
You might have to do it in two batches if the jar is not large enough to grind all of them in one turn
- 9
Using a strainer, press and strain out all the juice from the pulp
- 10
Place the pulp back into the blender jar, add more water and blend again for a few spins
liter water(1) - 11
Strain and extract more juice from the pulp
- 12
Do this another two or three times, by blending the pulp along with more water
liter water(1) - 13
This ensures we have taken out the maximum juice and potency from the turmeric, ginger and amla
fresh turmeric root(250 grams)amla (nellikai/ gooseberry)(200 grams)ginger(100 grams) - 14
You will approximately use 800 ml to 1 liter of water and get approximately 1 liter of juice
liter water(1) - 15
The juice extracted will be of the right potency to consume
- 16
You will not have to dilute more to drink the Indonesian Jamu
- 17
Once you have extracted all the potent juice from the pulp, discard the pulp and keep the juice in a large container
- 18
Stir in the honey and black pepper powder until well combined
honey - or to taste(1/2 cup)black pepper powder(1 teaspoon) - 19
Give the Indonesian Jamu a taste and adjust accordingly
honey - or to taste(1/2 cup) - 20
Store the Jamu in glass bottles in the refrigerator for upto a week
- 21
Serve the chilled Indonesian Jamu in shot glasses (approximately 30 to 40 ml) at any time of the day
Rate this recipe
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Turmeric Amla Ginger Juice - Indonesian Jamu Recipe | Anti Inflammatory Health Tonic
A vegetarian Indonesian recipe with fresh turmeric root, amla (nellikai/ gooseberry), ginger. Ready in 20 min, serves 1.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
21 steps- 1
To begin making the Indonesian Jamu recipe, first it is important to understand how to prep the ingredients
- 2
Using a food processor helps to really simplify the process of grating and juicing
- 3
Prefer not using the juicer, as much of the pulp gets wasted, instead use the blender to make a fine puree
- 4
First grate the turmeric, ginger and amla using a hand grater or food processor
fresh turmeric root(250 grams)amla (nellikai/ gooseberry)(200 grams)ginger(100 grams) - 5
If you don't have a food processor for grating, then simply chop the turmeric ginger and amla into tiny pieces and process as below to grind it
fresh turmeric root(250 grams)amla (nellikai/ gooseberry)(200 grams)ginger(100 grams) - 6
Add the grated turmeric, ginger and amla into the tall jar of the mixer grinder
fresh turmeric root(250 grams)amla (nellikai/ gooseberry)(200 grams)ginger(100 grams) - 7
Add one cup of water and blend to make a smooth paste
liter water(1) - 8
You might have to do it in two batches if the jar is not large enough to grind all of them in one turn
- 9
Using a strainer, press and strain out all the juice from the pulp
- 10
Place the pulp back into the blender jar, add more water and blend again for a few spins
liter water(1) - 11
Strain and extract more juice from the pulp
- 12
Do this another two or three times, by blending the pulp along with more water
liter water(1) - 13
This ensures we have taken out the maximum juice and potency from the turmeric, ginger and amla
fresh turmeric root(250 grams)amla (nellikai/ gooseberry)(200 grams)ginger(100 grams) - 14
You will approximately use 800 ml to 1 liter of water and get approximately 1 liter of juice
liter water(1) - 15
The juice extracted will be of the right potency to consume
- 16
You will not have to dilute more to drink the Indonesian Jamu
- 17
Once you have extracted all the potent juice from the pulp, discard the pulp and keep the juice in a large container
- 18
Stir in the honey and black pepper powder until well combined
honey - or to taste(1/2 cup)black pepper powder(1 teaspoon) - 19
Give the Indonesian Jamu a taste and adjust accordingly
honey - or to taste(1/2 cup) - 20
Store the Jamu in glass bottles in the refrigerator for upto a week
- 21
Serve the chilled Indonesian Jamu in shot glasses (approximately 30 to 40 ml) at any time of the day
Rate this recipe
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