Amla, rich in Vitamin C, is very beneficial for health. If you want to make everyday food more flavorful, be sure to try Andhra-style Amla Pachadi. This sauce, made from garlic oil, fennel, and mustard spices, is incredibly delicious with hot rice and ghee.
Andhra-Style Amla Pachadi Recipe
Amla is considered a very healthy product because it is one of the best sources of Vitamin C. People incorporate amla into their diet in various ways: some eat amla murabba, while others prefer amla chutney. However, in the state of Andhra, people add a new version of amla to their daily meals that requires little effort and cooks very quickly.
In the Andhra style, a sauce made from amla is prepared, which is called Surikiya Pachadi in the local language. This sour, spicy, and pungent sauce is served with hot rice and ghee. Amla is considered a superfood, and consuming it brings significant benefits to the body.
If you are also looking to diversify boring food, you can include this amla sauce in your diet. Below is a simple way to prepare amla pachadi, which will allow you to easily make and store it at home.
First, wash the amla and dry it completely. In a pot, heat two tablespoons of til oil and fry the amla over medium heat for 8–10 minutes. When the amla becomes slightly soft, turn off the heat and let it cool completely. If desired, remove the seeds and cut into pieces.
In a dry pan, lightly roast one tablespoon of mustard seeds and one tablespoon of fennel seeds. After they become aromatic, turn off the heat. After cooling, grind both ingredients into a powder.
In a clean and dry bowl, mix the powdered red chili, salt, turmeric, and the prepared mustard and fennel powder. Add the cold amla and mix thoroughly so that the spices evenly coat each piece.
Reheat the remaining til oil. Add mustard, cumin, dried red chili, and, optionally, minced garlic. As soon as the mustard starts sizzling, add asafoetida and turn off the heat. Let the oil cool completely. Then pour the cooled oil with tadka into the amla and spice mixture. Lemon juice can also be added.
How to store amla sauce
After preparation, the amla sauce should be transferred to a clean and completely dry glass jar. To allow the flavors of the spices to blend well, it is recommended to store it for two days before use.