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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 [[ | '''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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Latest revision as of 02:12, 17 August 2021
Ambula (Odia: ଆମ୍ବୁଲ) is a sundried mango dish originating from Odisha.[1] [2]It is sweet and sour in taste.[3] Ambula is used to sour curries like kanji. It can be prepared with red or green chili, garlic and water and can be served with "pakhala". [4]
Preparation[edit | edit source]
Ambula is made from sour mangoes.[5] First, the skin of the mango is removed. The mango is then mixed with salt and dried in the sunlight for several days.[citation needed] Ambula may be used in various curries, such as fish and okra, to add flavor.[6][7]
References[edit | edit source]
- ↑ "Delectable dishes of Odisha that will awaken the foodie in you". www.timesnownews.com. Retrieved 29 December 2020.
- ↑ Sahoo, Piyusa Ranjan; Nanda, Pabitra Mohan (2011). "Sacred Grove – Diversity in Forest Eco-System: A Study among the Kandhs of Kandhamal, Odisha" (PDF). Journal of the Anthropological Survey of India. 60: 348.[dead link]
- ↑ Ming, Ding Choo (2014). "Memory and Local Stories: Sources of History and Knowledge". International Journal of the Malay World and Civilisation. 2: 15–22 – via ResearchGate.
- ↑ Laxmi Parida (1 April 2003). Purba: Feasts from the East: Oriya Cuisine from Eastern India. iUniverse. pp. 101–. ISBN 978-0-595-26749-1.
- ↑ "With brand tags, sweet times ahead for mango growers". The New Indian Express. Retrieved 29 December 2020.
- ↑ Jagannatha Dash (1 January 1999). Human ecology of foragers: a study of the Khariā (Savara), Ujiá (Savara), and Birhor in Similipāl hills. Commonwealth. ISBN 9788171695515.
- ↑ "Delectable dishes of Odisha that will awaken the foodie in you". www.timesnownews.com. Retrieved 29 December 2020.
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