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Amla achar, it is tangy and spicy achar which can be served as an accompaniment for parathas, theplas or for rice preparation. It can be store for a year or more.
- Cut the amlas them into small pieces (along the line seen on amla). Keep aside.
- Soak the tamarind in 50 ml warm water and remove the seeds.
- Blend the tamarind, turmeric powder, chilli powder, fenugrek powder and salt and into a paste. Keep aside.
- Heat half the oil in a kadhai and fry the amla pieces.
- Cover and cook the on a slow flame, without adding water, till they become soft.
- Add the tamarind paste and remaining oil and saute for 5 minutes.
- Heat a tsp of oil and add the mustard and fenugreek seeds, when they crackle, pour on top of the amlas.
- Allow to cool and store in air-tight container.
This recipe was contributed by Gayathri08 on 13 Aug 2011
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