Ambula Rai

Dried mango soaking in a mustardy-curd gravy. Ahh! the delectable taste of this authentic Odiya side dish, stands second to none.

Super easy and super tasty !
Made without any hint of onion and garlic, this dish sure makes it to the Puja-day menu :D.

INGREDIENTS

• 4-6 Ambula/ Dried Mango
• 1/2 Cup Curd 
• 1/4 Cup Coconut, grated
• 1 Tspn Mustard Paste
• 1-2 Green Chilly, increase as per taste
• 1 Sprig Coriander Leaves
• 1 Sprig Curry Leaves
• 1 Tbspn Ghee (or cooking oil)
• 1 Tspn Panch Phootan
• 1 Tspn Roasted Cumin-Red Chilly Powder
• A pinch of Hing/ Asafoetida
• 1-2 Dry Red Chilly
• 2 Tbspn Sugar
• Salt, as per taste

 METHOD

• Soak the ambula pieces in water for a couple of hours.
• Blend the coconut to a fine paste.
• In a container, add the coconut paste, mustard paste, curd, sugar, salt, finely chopped green chillies, chopped coriander and roasted cumin-chilly powder. Add the pre-soaked ambula pieces (discard the water in which the ambula was soaking in). Mix well. Check the seasoning and adjust.
• Heat ghee in a pan and add panch phootan. When it starts spluttering add the dry red chilly, hing and curry leaves. Saute for half a minute and then pour this tempering into the gravy. Mix well. 
• Lay out a plate and serve the day's menu along with 'The Day's Special' - Ambula Rai ;P !!