Sun Dried Raw Mango Raita Recipe-Ambula Rai
This tangy, sweet and spicy raita is delicious and makes a perfect side dish to be serve with your main course. Ambula are salted dry mango pieces which are used to make this yummy raita.
As we know tantalizing pickles are a tasty condiment to serve with any meal. Some people without any curry also finished their meal just with pickle. Winter is that time of the year, when most of Indian terrace is lined up with freshly filled pickle jars. We, odias make a variety of pickles too. Among them, ambula or dried mango pieces are the queen of our kitchen pantry.
Ambula is the dried version of raw green mango. A lot of dishes including fish require a simple addition of ambula to give the whole dish a tangy flavour.
Basically rai is synonymous with the dish prepared using mustard paste in odia culinary dictionary. The ambula rai or sun-dried raw mango raita also named as madhuruchi in some odia literature.
Serve Sun Dried Raw Mango Raita along with Steamed Rice, Kumror/Kaddu Posto and Elai Vadam for a weekday meal.
If you like this recipe, you can also try other Raita Recipes such as
10 M
1 M
11 M
3 Servings
Ingredients
- 6 Dry Green Mango (Vathal/ Ambula) , pieces
- 1/2 cup Fresh coconut , grated
- 1 cup Curd (Dahi / Yogurt)
- 2 tablespoons Mustard seeds
- 2 Green Chillies
- 2 tablespoons Sugar
- 1 tablespoon Mustard oil
- 2 Dry red chillies
- 2 sprig Curry leaves
- Salt , to taste
How to make Sun Dried Raw Mango Raita Recipe-Ambula Rai
To begin making the Sun Dried Raw Mango Raita recipe, soak the dry mango pieces (ambula) in water for minimum 1-2 hours in a bowl and keep aside.
Put 2 tablespoon of mustard seeds with green chilies in a blender jar and make a smooth paste.
Add the mustard green chilli paste to a big bowl and add curd, sugar, salt, grated coconut and mix well to combine..
Next, add the soaked dry mango pieces (ambula). Mix well again.
Now heat mustard oil in a pan. Add in mustard seeds, curry leaves and red chilies and allow to splutter.
Once done turn of heat and pour this tempering on the dry mango mixture. Cover and leave for 1-2 hours so that all the flavours infuse well together.
Serve Sun Dried Raw Mango Raita along with Steamed Rice, Kumror/Kaddu Posto and Elai Vadam for a weekday meal.
Sun Dried Raw Mango Raita Recipe-Ambula Rai is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens
Sasmita Sahoo
Myself Sasmita, an ex-software engineer by profession and food blogger by passion. I am the creator, writer & photographer of the foodie blog Firsttimercook (www.firsttimercook.com) where I share my thoughts about foods and you can find well-crafted recipes for the home cook.
