Amla Curd Recipe – Tangy Indian Gooseberry Side Dish

Last Updated on 2 months by Neha Deshmukh

Amla Curd Recipe – Tangy Indian Gooseberry Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for recipes that are both delicious and good for you. This Amla Curd is exactly that – a wonderfully tangy, probiotic-rich side dish that’s super easy to make. I first stumbled upon this recipe during a visit to my grandmother’s house in Kerala, and it’s been a family favorite ever since. It’s the perfect accompaniment to a South Indian meal, or even just a comforting bowl of curd rice. Let’s get cooking!

Why You’ll Love This Recipe

This Amla Curd (or Nellikai Perugu Pachadi as it’s known in some parts of India) is a real winner. It’s incredibly refreshing, especially during warmer months. The combination of the tart gooseberry and creamy curd is just divine. Plus, it’s packed with Vitamin C and probiotics – a win-win for your gut and your immune system! It’s a simple recipe that delivers a huge flavour punch.

Ingredients

Here’s what you’ll need to whip up this tangy delight:

• 6 Indian gooseberry (Amla/Nellikai)
• 1 cup Curd (Plain yogurt) – about 240ml
• To taste Salt
• 1 tablespoon Oil
• ½ teaspoon Mustard seeds
• ½ teaspoon Turmeric powder
• ¼ teaspoon Asafoetida (Hing)
• 1 pinch Fenugreek seeds powder – about ¼ teaspoon
• 1 teaspoon Red chilli powder

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

Indian Gooseberry (Amla/Nellikai): Benefits & Selection

Amla is a powerhouse of nutrients! It’s known for its high Vitamin C content, antioxidants, and digestive benefits. When choosing amla, look for firm, green berries that are heavy for their size. Avoid ones that are bruised or soft.

Curd (Dahi): Choosing the Right Consistency

For this recipe, you want plain, unsweetened curd. The consistency should be thick and creamy, not watery. If your curd is too thin, you can strain it through a muslin cloth for a few hours to remove excess whey. I prefer using homemade curd, but store-bought works just fine too!

Mustard Seeds: Regional Variations & Quality

Mustard seeds come in black, brown, and yellow varieties. For South Indian tempering, black mustard seeds are traditionally used. They have a more pungent flavour. Make sure your mustard seeds are fresh – they should pop vigorously when heated.

Asafoetida (Hing): Understanding its Flavor Profile

Asafoetida has a… unique aroma! Don’t let that put you off. When cooked, it adds a lovely savoury, umami flavour to dishes. A little goes a long way. It’s fantastic for digestion too.

Fenugreek Powder (Methi): A Unique Spice for Digestion

Fenugreek powder adds a subtle bitterness and a wonderful aroma. It’s also known for its digestive properties. Don’t skip it – it really elevates the flavour!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash the gooseberries thoroughly and pat them dry. Then, chop them into small pieces, discarding the seeds. This can be a little fiddly, but it’s worth it!
2. In a bowl, whisk the curd with salt until it’s nice and smooth. Add the chopped gooseberries to the curd and mix well.
3. Now, let’s make the tempering. Heat the oil in a small pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – this is important!
4. Once the mustard seeds have spluttered, switch off the heat. Quickly add the turmeric powder, asafoetida, fenugreek powder, and red chilli powder. Mix everything together quickly, as the spices can burn easily.
5. Pour the hot tempering over the curd-gooseberry mixture. Stir well to combine everything. The sizzle is music to my ears!
6. Now comes the patience part. Leave the mixture at room temperature for about 24 hours. Then, refrigerate it for at least 2 days before serving. This allows the flavours to meld and develop beautifully. Trust me, it’s worth the wait!

Expert Tips

• Don’t skip the resting period! It’s crucial for the flavours to develop.
• If you find the amla too tart, you can soak the chopped pieces in water for about 30 minutes before adding them to the curd.
• For a smoother texture, you can blend the curd mixture before adding the tempering.

Variations

• Vegan Adaptation: Swap the curd for a plant-based yogurt alternative like cashew or coconut yogurt.
• Spice Level Adjustment: Adjust the amount of red chilli powder to your liking. My family loves it with a little extra kick!
• Festival Adaptations (Ugadi/Vishu): This Amla Curd is traditionally served as part of the Ugadi and Vishu feasts in South India. It represents the new beginnings and the sour-sweet experiences of life.
• Gluten-Free Considerations: This recipe is naturally gluten-free!

Serving Suggestions

This Amla Curd is incredibly versatile.

• Mix it with curd rice for a delightful and healthy meal.
• Serve it as a tangy side dish with South Indian meals like idli, dosa, or sambar.
• It’s also delicious with roti or paratha.

Storage Instructions

Store the Amla Curd in an airtight container in the refrigerator for up to 5 days. The flavour will actually improve with time!

FAQs

What are the health benefits of Amla?

Amla is packed with Vitamin C, antioxidants, and fibre. It’s great for boosting immunity, improving digestion, and promoting healthy skin and hair.

Can I use Greek yogurt instead of regular curd?

You can, but the texture will be slightly different. Greek yogurt is thicker, so you might want to add a tablespoon or two of water to thin it out.

How can I adjust the sourness of this dish?

If you prefer a less sour taste, you can add a pinch of sugar or jaggery to the curd mixture.

What is the purpose of asafoetida in this recipe?

Asafoetida adds a unique savoury flavour and aids in digestion. It’s a staple in Indian cuisine!

Can this Amla curd be made ahead of time?

Absolutely! In fact, it’s better if made ahead of time. The flavours develop beautifully over a couple of days.