Aambya Kol/ Mango Kol | How to make Aambya Kol/ Mango Kol

By Swapneel Prabhu  |  15th May 2016  |  
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  • Aambya Kol/ Mango Kol, How to make Aambya Kol/ Mango Kol
Aambya Kol/ Mango Kolby Swapneel Prabhu
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    6

    People

12

0





About Aambya Kol/ Mango Kol

This super easy traditional Saraswat recipe is a novel way to use mangoes. The delicately flavoured preparation has an amazing balance of sweet, tangy, spicy flavours. The natural sugars in the fruit combine with the jaggery to create a syrupy, deep, nectar like broth.

Aambya Kol/ Mango Kol, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Aambya Kol/ Mango Kol is just mouth-watering. This amazing recipe is provided by Swapneel Prabhu. Be it kids or adults, no one can resist this delicious dish. How to make Aambya Kol/ Mango Kol is a question which arises in people's mind quite often. So, this simple step by step Aambya Kol/ Mango Kol recipe by Swapneel Prabhu. Aambya Kol/ Mango Kol can even be tried by beginners. A few secret ingredients in Aambya Kol/ Mango Kol just makes it the way it is served in restaurants. Aambya Kol/ Mango Kol can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Aambya Kol/ Mango Kol.

Aambya Kol/ Mango Kol

Ingredients to make Aambya Kol/ Mango Kol

  • Mangoes 12 (Raival or any other small, local fibrous variety)
  • Green chillies 2
  • Dried red chillies 2
  • Mustard seeds 1 tbsp
  • Curry Leaves 10-15
  • Black Pepper Powder (Freshly ground) 1 tsp
  • Jaggery (Grated/Crumbled) 1/2 cup
  • Red chilli powder 1/2 tsp
  • Turmeric powder 1/2 tsp
  • Asafoetida (Hing) Powder 1/4 tsp
  • Vegetable oil 2 tbsp
  • Salt for seasoning

How to make Aambya Kol/ Mango Kol

  1. Wash and peel the mangoes. Set aside 6 peeled mangoes. Squeeze the remaining 6 and extract all the pulp and juice. Wash the skin and stones in a little water and squeeze thoroughly to extract all the juice. Strain and set aside.
  2. In a deep pot, heat the oil. Once heated, add the mustard seeds. Once the mustard seeds crackle, break the chillies (dried red and fresh green) into pieces and add to the oil. Saute.
  3. Add the turmeric powder, red chilli powder, hing and saute on a low flame.
  4. Add the curry leaves and fry.
  5. Add the juice of the mangoes and the whole 6 mangoes (peeled).
  6. Add the jaggery and stir gently.
  7. Season with the salt and pepper.
  8. Bring to a boil and let it simmer for a few minutes.
  9. Take off the heat. The Mango Kol is ready to be served.

My Tip:

The Mango Kol is best enjoyed warm. After the mangoes are eaten, the fibrous stones are rolled in the flavourful broth and used to mop it up.

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