Ambula Rai | Dry Mango in Mustard Paste

Jab cold and Fever Sataye.. Khane ki taste Chali jaaye...!! 😭😭
Kyun na Doctor checkup k sath Kuch Chatpata tangy try Kiya jaaye... 😋😋😋

Today's recipe from my kitchen is "Ambula Rai" or "Dry Mango in Mustard Paste" prepared in Odia style...

"Ambula" or Dry Mango is a must available ingredient in any Odia kitchen. A lot of dishes require a simple addition of "Ambula" to give it the desired tangy flavor. "Rai" is nothing but mustard paste.

This super yummy and easily made dish is tasty enough to grab a bowl of steam rice even in fever!!!

Ingredients :

• 7-8 dry Mango (Ambula pcs) 
• 2 tbsp Mustard oil 
• 1/2 tbsp Mustard seeds 
• 1/2 tbsp Cumin Seeds 
• 1/4 tbsp Fenugreek Seeds 
• 1/4 tbsp Saunf 
• 2 Red Chilly
• 5-6 Curry Leaves 
• A pinch of Asafoetida
  
• 1/2 tbsp Turmeric Powder 
• 1/2 tbsp Red Chilly Powder 
• 5 full tbsp Sugar 
• 1 tsp Cumin Powder 
• 1 tsp Chat Masala (optional)
• 2 tbsp Whisked Curd 
• Salt
  

For Mustard Paste :

• 2 tbsp Mustard seeds 
• 1/2 tbsp cumin seeds 
• 5 garlic cloves 
• 3 Green Chilly

Recipe Details :

✓ Take dry mango pieces, keep them dipped in a bowl of hot water for around 20-30 mins.

 

 

✓ In a kadai, heat 2 tbsp of mustard oil. Add cumin seeds, mustard seeds, saunf, fenugreek seeds, red chilly, 5-6 Curry leaves and a pinch of asafoetida. Let it splutter.

 

✓ Now add turmeric powder, chilly powder, salt and mix it. Add sugar and saute it well.

✓ Add 1/4 cup water and stir for 2-3 mins so that the sugar gets dissolved nicely.

 

✓ To this, add mustard paste, stir the mixture. Don't stir for more than 20 secs, mustard paste might taste bitter.

✓ Add the soaked dry mango pieces Along with water to Kadai. Add cumin powder, chat masala (optional). Let it boil for 5 mins in low flame.

✓ Now add the whisked curd and give a good mix. Adjust water and sugar as per your need.

✓ Now the Yumm recipe is Ready. It can be stored in fridge for a week and consume.  

 

✓ Tips : Jaggery also can be used as a substitute to sugar.
     If you feel it becomes more watery or flowy, mix 1/2 tsp of cornflour with water. Add to it and stir well.
     Keep the gravy little thinner, gradually the water is going to be soaked and the dish will become thicker.