Eat this in your breakfast
Gujrati style Athela Marcha:
🌶️ Spice up your life with this homemade Athela Marcha pickle! 🤤 Made from homegrown chilies and a blend of aromatic spices, it's a burst of flavor in every bite. Simply chop, season, marinate, and enjoy! 🍽️ The perfect accompaniment to theplas .
Ingredients:
500 gm Jalapeños
To soak (1 tbsp salt + 3/4 tbsp Turmeric powder)
1/2 cup split mustard (Rai na Kuria)
1 tbsp crushed fenugreek (Methi na Kuria)
2 tbsp fennel seeds
1 tbsp hing (asafoetida)
1 tsp turmeric powder
Salt to taste
Juice of 1 & 1/2 lime
1/2 cup oil
Instructions:
Prepare the Jalapeños: Start by finely chopping the jalapeños.
Soak in Turmeric and Salt: Place the chopped jalapeños in a bowl and sprinkle them with 1 tbsp salt and 3/4 tbsp turmeric powder. Toss to coat evenly. Allow them to sit for about 30 minutes. This will help remove excess moisture from the jalapeños.
Prepare the Spicy Masala Blend: In a separate bowl, combine the split mustard (Rai na Kuria), crushed fenugreek (Methi na Kuria), fennel seeds, 1 tsp turmeric powder and hing (asafoetida).
Infuse with Warm Oil: Heat the oil in a pan until it's warm, not smoking hot. Slowly pour the warm oil over the spice mixture. Be cautious as the oil might sizzle a bit. Stir well to create a fragrant masala blend.
Combine the Jalapeños and Masala: After the 30-minute resting period, squeeze any excess moisture from the jalapeños. Then, add the jalapeños to the masala blend and mix thoroughly to coat the jalapeños evenly with the spiced oil.
Finish with Lime Juice and salt: Squeeze the juice of 1 & 1/2 lime over the mixture and give it a final stir and adjust salt at this point
Allow to Marinate: Transfer the Athela Marcha to an airtight container. Let it marinate at room temperature for at least 24 hours to allow the flavors to meld. After that, you can store it in the refrigerator for a longer shelf life.
Enjoy: Your Athela Marcha is now ready to add a spicy flavor to your meals! I love them with theplas.