Ambula Charu

Every cuisine has its own specific set of staple species , ingredients or herbs which define the cuisine and culture of that place.. Like,In Odia cusinies we have our Panchaphutan, mustard oil, mustard seeds & ambula.. I can't imagine my kitchen pantry without these ingredients.. so whenever I go to my native,I have a long list of things which I bring from there,and" Ambula" is one of them. Though these "ambula "are now easily available in any supermarket..but the charm of homemade ambula is different.😊A lot of dishes including fish items require a simple addition of “Ambula” to give it a tangy flavour. This humble ambula brings in a whole new flavor to a dish . So here I am presenting a very unique and interesting dish called" Ambula Charupani".. it's an easy and tasty recipe with less ingredients. It's taste best with simple plain rice. Basically like rasam kind of things.. It's so flavourful that one can't stop at a single serving..The cooking process is as simple as making tea. One simple recipe that can light up your mood. So here is the recipe ❤

Ingredients:-

3 Cups water
2 Dried Mango (Ambula)
4 Tbs Jaggery (Guda)
1 Tsp Turmeric powder
1 Tsp Panchaphutan
1/4 tsp Asafoetida(hing)
4-5 Garlic cloves crushed
1 Dry red chili
6-7 curry leaves
1-2 Tbs Mustard oil
Salt to taste

Method:-

Boil water in a Kadai. Add salt, dried mango, turmeric and jaggery to the water and boil for another 15-20 minutes.

Heat oil in a pan, add Panchaphutan as they splutter add fennel red chili ,crushed garlic and curry leaves and stir fry for few seconds.

Add asafeotida and turn off heat.

Add the tempering to the water and mix properly.

Serve hot 😊.