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
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
- ↑ "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.
 | This Indian cuisine–related article is a stub. You can help Bharatpedia by expanding it. |