Ambula (food) explained

Ambula (Oriya: ଆମ୍ବୁଲ) is a sundried mango dish originating from Odisha.^{[1] [2]} It is sweet and sour in taste.^[3] Ambula is used to sour curries like kanji. It can be prepared with red or green chili, garlic and water and can be served with "pakhala".^[4]

Preparation

Ambula is made from sour mangoes.^[5] First, the skin of the mango is removed. The mango is then mixed with salt and dried in the sunlight for several days. Ambula may be used in various curries, such as fish and okra, to add flavor.^{[6] [7]}

Notes and References

1. Web site: Delectable dishes of Odisha that will awaken the foodie in you. 2020-12-29. www.timesnownews.com. 7 December 2020 . en.
2. Sahoo. Piyusa Ranjan. Nanda. Pabitra Mohan. 2011. Sacred Grove – Diversity in Forest Eco-System: A Study among the Kandhs of Kandhamal, Odisha. Journal of the Anthropological Survey of India. 60. 348.
3. Ming. Ding Choo. 2014. Memory and Local Stories: Sources of History and Knowledge. International Journal of the Malay World and Civilisation. 2. 15–22. ResearchGate.
4. Book: Laxmi Parida. Purba: Feasts from the East: Oriya Cuisine from Eastern India. 1 April 2003. iUniverse. 978-0-595-26749-1. 101–.
5. Web site: With brand tags, sweet times ahead for mango growers. 2020-12-29. The New Indian Express.
6. Book: Jagannatha Dash. Human ecology of foragers: a study of the Khariā (Savara), Ujiá (Savara), and Birhor in Similipāl hills. 1 January 1999. Commonwealth. 9788171695515.
7. Web site: Delectable dishes of Odisha that will awaken the foodie in you. 2020-12-29. www.timesnownews.com. 7 December 2020 . en.