Ambula (food) - Revision history

>Sonu1109 at 20:42, 16 August 2021

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	[[File:Ambula.jpg\|thumb\|Pieces of ambula]]		[[File:Ambula.jpg\|thumb\|Pieces of ambula]]
	'''Ambula''' ({{lang-or\|ଆମ୍ବୁଲ}}) is a sundried mango dish originating from [[~~Oriya cuisine\|Odia~~]].<ref>{{Cite web\|title=Delectable dishes of Odisha that will awaken the foodie in you\|url=https://www.timesnownews.com/life-style/article/delectable-dishes-of-odisha-that-will-awaken-the-foodie-in-you/691485\|access-date=2020-12-29\|website=www.timesnownews.com\|language=en}}</ref> <ref>{{Cite journal\|last1=Sahoo\|first1=Piyusa Ranjan\|last2=Nanda\|first2=Pabitra Mohan\|date=2011\|title=Sacred Grove – Diversity in Forest Eco-System: A Study among the Kandhs of Kandhamal, Odisha\|url=https://d1wqtxts1xzle7.cloudfront.net/33955181/JASI_jul-dec2011_FINAL_total.pdf?1402870731=&response-content-disposition=inline%3B+filename%3DJASI_jul_dec2011_FINAL_total.pdf&Expires=1609218630&Signature=ebV7pip3NjfV1uF1~AEdIHzHB-fdASfhvj~Xd54DPy3SOfmZAXabbj6Lg9JF2poT25bDjyb~lIGRXh57Q-TsD3~pB8Z0gQX0ZkS1pcjhMnLc3COyDZTbGdm7IdKTne4U96xqR~OPeaRqOum1FLgljfjXRLMycAnMIwuIX1tsYWAlNHo5Z-C7GMAgdY556ByN6b6F2aDGmjehZA5BewFd7Lg9WxBBb8pbTJ5Gs2aR-WLZsezFYTrWzRcGWhU3FL~EvuEMnjD~7zzQBNFRqVWGEm7ZuEQkyr0TdAJBJcs1rskBMlHmxKOAAdJDhlKFrAkUH6-9rKiI7GBg1lSwT7j0eA__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA#page=188\|journal=Journal of the Anthropological Survey of India\|volume=60\|pages=348}}</ref>It is sweet and sour in taste.<ref>{{Cite journal\|last=Ming\|first=Ding Choo\|date=2014\|title=Memory and Local Stories: Sources of History and Knowledge\|url=https://www.researchgate.net/publication/312169527\|journal=International Journal of the Malay World and Civilisation\|volume=2\|pages=15–22\|via=ResearchGate}}</ref> Ambula is used to sour curries like [[Kanji (food)\|kanji]]. It can be prepared with red or green chili, garlic and water and can be served with "pakhala".		'''Ambula''' ({{lang-or\|ଆମ୍ବୁଲ}}) is a sundried mango dish originating from [[Odisha]].<ref>{{Cite web\|title=Delectable dishes of Odisha that will awaken the foodie in you\|url=https://www.timesnownews.com/life-style/article/delectable-dishes-of-odisha-that-will-awaken-the-foodie-in-you/691485\|access-date=2020-12-29\|website=www.timesnownews.com\|language=en}}</ref> <ref>{{Cite journal\|last1=Sahoo\|first1=Piyusa Ranjan\|last2=Nanda\|first2=Pabitra Mohan\|date=2011\|title=Sacred Grove – Diversity in Forest Eco-System: A Study among the Kandhs of Kandhamal, Odisha\|url=https://d1wqtxts1xzle7.cloudfront.net/33955181/JASI_jul-dec2011_FINAL_total.pdf?1402870731=&response-content-disposition=inline%3B+filename%3DJASI_jul_dec2011_FINAL_total.pdf&Expires=1609218630&Signature=ebV7pip3NjfV1uF1~AEdIHzHB-fdASfhvj~Xd54DPy3SOfmZAXabbj6Lg9JF2poT25bDjyb~lIGRXh57Q-TsD3~pB8Z0gQX0ZkS1pcjhMnLc3COyDZTbGdm7IdKTne4U96xqR~OPeaRqOum1FLgljfjXRLMycAnMIwuIX1tsYWAlNHo5Z-C7GMAgdY556ByN6b6F2aDGmjehZA5BewFd7Lg9WxBBb8pbTJ5Gs2aR-WLZsezFYTrWzRcGWhU3FL~EvuEMnjD~7zzQBNFRqVWGEm7ZuEQkyr0TdAJBJcs1rskBMlHmxKOAAdJDhlKFrAkUH6-9rKiI7GBg1lSwT7j0eA__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA#page=188\|journal=Journal of the Anthropological Survey of India\|volume=60\|pages=348}}{{dead link\|date=May 2021\|bot=medic}}{{cbignore\|bot=medic}}</ref>It is sweet and sour in taste.<ref>{{Cite journal\|last=Ming\|first=Ding Choo\|date=2014\|title=Memory and Local Stories: Sources of History and Knowledge\|url=https://www.researchgate.net/publication/312169527\|journal=International Journal of the Malay World and Civilisation\|volume=2\|pages=15–22\|via=ResearchGate}}</ref> Ambula is used to sour curries like [[Kanji (food)\|kanji]]. It can be prepared with red or green chili, garlic and water and can be served with "pakhala".
	<ref name="Parida2003">{{cite book\|author=Laxmi Parida\|title=Purba: Feasts from the East: Oriya Cuisine from Eastern India\|url=https://books.google.com/books?id=exe3Yb4fnPAC&pg=PA101\|date=1 April 2003\|publisher=iUniverse\|isbn=978-0-595-26749-1\|pages=101–}}</ref>		<ref name="Parida2003">{{cite book\|author=Laxmi Parida\|title=Purba: Feasts from the East: Oriya Cuisine from Eastern India\|url=https://books.google.com/books?id=exe3Yb4fnPAC&pg=PA101\|date=1 April 2003\|publisher=iUniverse\|isbn=978-0-595-26749-1\|pages=101–}}</ref>

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{{Use dmy dates|date=August 2019}}
[[File:Ambula.jpg|thumb|Pieces of ambula]]
'''Ambula''' ({{lang-or|ଆମ୍ବୁଲ}}) is a sundried mango dish originating from [[Oriya cuisine|Odia]].<ref>{{Cite web|title=Delectable dishes of Odisha that will awaken the foodie in you|url=https://www.timesnownews.com/life-style/article/delectable-dishes-of-odisha-that-will-awaken-the-foodie-in-you/691485|access-date=2020-12-29|website=www.timesnownews.com|language=en}}</ref> <ref>{{Cite journal|last1=Sahoo|first1=Piyusa Ranjan|last2=Nanda|first2=Pabitra Mohan|date=2011|title=Sacred Grove – Diversity in Forest Eco-System: A Study among the Kandhs of Kandhamal, Odisha|url=https://d1wqtxts1xzle7.cloudfront.net/33955181/JASI_jul-dec2011_FINAL_total.pdf?1402870731=&response-content-disposition=inline%3B+filename%3DJASI_jul_dec2011_FINAL_total.pdf&Expires=1609218630&Signature=ebV7pip3NjfV1uF1~AEdIHzHB-fdASfhvj~Xd54DPy3SOfmZAXabbj6Lg9JF2poT25bDjyb~lIGRXh57Q-TsD3~pB8Z0gQX0ZkS1pcjhMnLc3COyDZTbGdm7IdKTne4U96xqR~OPeaRqOum1FLgljfjXRLMycAnMIwuIX1tsYWAlNHo5Z-C7GMAgdY556ByN6b6F2aDGmjehZA5BewFd7Lg9WxBBb8pbTJ5Gs2aR-WLZsezFYTrWzRcGWhU3FL~EvuEMnjD~7zzQBNFRqVWGEm7ZuEQkyr0TdAJBJcs1rskBMlHmxKOAAdJDhlKFrAkUH6-9rKiI7GBg1lSwT7j0eA__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA#page=188|journal=Journal of the Anthropological Survey of India|volume=60|pages=348}}</ref>It is sweet and sour in taste.<ref>{{Cite journal|last=Ming|first=Ding Choo|date=2014|title=Memory and Local Stories: Sources of History and Knowledge|url=https://www.researchgate.net/publication/312169527|journal=International Journal of the Malay World and Civilisation|volume=2|pages=15–22|via=ResearchGate}}</ref> Ambula is used to sour curries like [[Kanji (food)|kanji]]. It can be prepared with red or green chili, garlic and water and can be served with "pakhala".
<ref name="Parida2003">{{cite book|author=Laxmi Parida|title=Purba: Feasts from the East: Oriya Cuisine from Eastern India|url=https://books.google.com/books?id=exe3Yb4fnPAC&pg=PA101|date=1 April 2003|publisher=iUniverse|isbn=978-0-595-26749-1|pages=101–}}</ref>

== Preparation ==
Ambula is made from sour mangoes.<ref>{{Cite web|title=With brand tags, sweet times ahead for mango growers|url=https://www.newindianexpress.com/states/odisha/2019/may/15/with-brand-tags-sweet-times-ahead-for-mango-growers-1977182.html|access-date=2020-12-29|website=The New Indian Express}}</ref> First, the skin of the mango is removed. The mango is then mixed with salt and dried in the sunlight for several days.{{cn|date=March 2021}} Ambula may be used in various curries, such as fish and okra, to add flavor.<ref name="Dash1999">{{cite book|author=Jagannatha Dash|title=Human ecology of foragers: a study of the Khariā (Savara), Ujiá (Savara), and Birhor in Similipāl hills|url=https://books.google.com/books?id=7mp_AAAAMAAJ|date=1 January 1999|publisher=Commonwealth|isbn=9788171695515}}</ref><ref>{{Cite web|title=Delectable dishes of Odisha that will awaken the foodie in you|url=https://www.timesnownews.com/life-style/article/delectable-dishes-of-odisha-that-will-awaken-the-foodie-in-you/691485|access-date=2020-12-29|website=www.timesnownews.com|language=en}}</ref>

== References ==
{{reflist}}

[[Category:Odia cuisine]]

{{India-cuisine-stub}}