Amchur, also known as dried mango powder, is widely used in Indian cuisine to enhance tanginess. It is particularly popular in dishes like tamarind chutney, where it contributes to the distinctive sour flavor.
Amchur in Cooking
Amchur is used in a variety of dishes including lentils, curries, salads, and pickles. Non-vegetarians also use it in fish and meat preparations. It can even be used to make crispy pakoras and bhajiyas. Beyond flavor, amchur is also considered beneficial for health.
How to Make Amchur Powder
To make amchur powder, start by washing raw mangoes thoroughly and cutting them into small pieces. Roast cumin, fennel, and black pepper in a pan until aromatic, then let the spices cool before grinding them into a fine powder. Next, sun-dry the mango pieces on a cloth for 3 to 4 days until completely dry and crisp. Grind the dried mango slices into a fine powder and mix it with salt, red chili powder, asafoetida, dried mint leaves, and coriander leaves. Optionally, add sugar to sweeten according to taste. Your amchur powder is now ready to use.
Health Benefits of Amchur
Amchur is known to aid digestion by stimulating the production of digestive enzymes. It is also believed to assist in weight loss when consumed regularly. Additionally, it may contribute to heart health by helping to prevent heart-related illnesses. However, excessive consumption of amchur may cause stomach discomfort, so it's advisable to consume it in moderation and consult a doctor if experiencing any digestive issues.
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