Ambula Raee | How to make Ambula Raee

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Bysweta biswal
Created on 15th Jul 2015
  • Ambula Raee, How to make Ambula Raee
Ambula Raeeby sweta biswal
  • Ambula Raee | How to make Ambula Raee (16 likes)

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  • By sweta biswal
    Created on 15th Jul 2015

About Ambula Raee

One of the most sought after dishes, it is a spicy and tangy mix of ambula/amchur (dried green mango) with curd and some spices

Ambula Raee is an aromatic, flavorful and delicious dish which is very much popular in Orissa. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Ambula Raee is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Ambula Raee at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 10 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Ambula Raee by sweta biswal in step by step with pictures so you can easily learn how to cook the perfect Ambula Raee at your home without any difficulties. Ambula Raee is one of the representative dishes of Orissa which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time10mins
  • Serves4People
Ambula Raee

Ingredients to make Ambula Raee

  • 9-10 pieces Ambula/dried green mango
  • 1 cup thinly sliced/ grated coconut
  • 2 tbsp thick curd
  • 3-4 green chillis
  • 3 tbsp chopped coriander leaves
  • 1 inch mango ginger
  • 1-2 dry red chillis
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 4 tsp sugar
  • salt to taste
  • 1/2 tsp mustard seeds for tempering
  • 2 sprig curry leaves for tempering
  • 1 tsp oil for tempering

How to make Ambula Raee

  1. Soak the ambula in 1 cup of hot water for 2 hours or till tender. Add crushed green chillis and coriander to it.
  2. Grind the coconut into a paste and add to the above mixture.
  3. Dry roast the cumin seeds. Grind into a smooth paste along with the mustard seeds and red chilli.
  4. Heat the oil in a wok. Add the mustard seeds and curry leaves.
  5. Add the mustard-cumin paste to the wok along with 1/2 cup water and bring to a boil. Now add the ambula mixture along with sugar and salt. Boil for 2-3 minutes.
  6. Remove from flame and stir in the yogurt/curd and crushed mango ginger.
  7. Serve with rice and dalma/dal.

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