Dahi Ambula Khata is a typical Oriya chutney. It tasted good with everything and best with "Pakhal Bhaat" of course. Pakhal Bhat is a special rice dish of Odisha. This is an age old recipe which is usually prepared by the elderly women in the hoses of Odisha. Dahi Ambula Khata is a traditional and delicious Oriya recipe that is extremely popular among all generations. It tastes best with almost everything as a side dish.
"Ambula" is dried raw mango in Oriya language. Usually when in early summer raw mangoes are in season most of the homes in Odisha prepare their batch of Ambula. Cutting the raw mangoes into half or quarter, they are mixed with salt and sun dried till they are completely dry and are used in various dishes as souring agent be it in dal or sabji.
Ingredients for Dahi Ambula Khata:
•Dry Mango / Ambula - 6 to 7 pieces
•Mustard Seeds Paste - 2 tsp
•Dry Red Chilli - 3
•Panch Phutan - 1 tsp
•Curry Leaves - 9 to 10
•Oil - 2 tsp
•Ginger - 1/2 tsp, grated
•Mango Ginger - 1/2 tsp, grated
•Coconut - 3 tsp, grated
•Cumin and Red Chilli Powder (roasted) - 1 to 2 tsp
•Sugar - 3 tsp
•Curd - 1 cup
•Salt as per taste
Method:
1. Soak the Ambula in water for 2hr.
2. Then take the kadai and heat oil.
3. Add red chilli and Panch Phutan in to it.
4. When it starts spluttering, then add grated ginger.
5. Now add soaked dry mango into it.
6. After 2 to 3 minutes, add mustard paste into it and put some water.
7. After 1 to 2 minutes, add sugar into it.
8. Then add some salt and keep the flame in medium.
9. Leave it for 15 minutes.
10. Then add grated coconut, red chilli and jeera powder into it and leave it for 2 to 3 minutes.
11. Lastly add curd and grated mango ginger to it, mix it well.
12. Dahi Ambula Khata is ready to serve. Serve it fresh or leave it into the refrigerator and enjoy for 1 week.
Related Articles
History of Indian Food
Food in Ancient India
Food in Vedic Period
Recipes in Vedic Period
Indian Food
Odisha
Orissa Cuisine
