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Dry Mango Khatta (Ambula rai)

Written by lipsa.chowdhury

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Ambula Rai is a traditional and delicious Odia recipe that is extremely popular among all generations. It’s a classic khatta or odia style chutney or raita.It is served as side dish.Anybody who is a khatta lover will simply love this dish. It’s my all time favourite and is very easy to prepare. It’s a dish which reminds me of temple food preparation.

How to make dry mango

Dry mangoes are prepared by cutting raw mango into slices and it is dipped in salt water for 1-2 hours, then it is dried in the sun for 4-5 days so that water comes out of it completely and it becomes dry. It is also used as a souring agent in many dishes!

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Ingredients for making Dry Mango khatta

  • Dry Mango – 6-7 pieces
  • Mustard seeds -1 teaspoon
  • Green chilly -2
  • Jeera-1 teaspoon
  • Red chilli powder-a pinch
  • Turmeric powder-a pinch
  • Salt-half teaspoon
  • Sugar-1 teaspoon
  • Curry leaves-7-8 leaves

How to make Dry mango khatta or Ambula rai

  1. Soak the dry mango pieces in a bowl of water for 1 hour
  2. In the meantime grind mustard seeds, green chilli, and jeera, into a very fine paste.
  3. Then take out the dry mango and mix it with the paste and keep aside for 10 minutes, so that the paste goes inside the dry mango.
  4. Next in a pressure cooker, put this mixture and add little water and then cover the lid and let it simmer on a low flame for about 10 minutes.
  5. Then after the pressure lids open take a pan and heat it, add little mustard oil, add curry leaves, leave it for 2 secs then add the cooked item, stir it a little and add red chilli powder, salt, sugar, turmeric powder and again stir it and then cover the lid and leave for 5 min or till the smell comes out.
  6. And here the delicious dry mango khatta is ready to be eaten with rice, rotis or dosas.
  7. It can be garnished with chopped coriander and pudina

This sumptuous dish will stay for a good 2 days in the refrigerator too! It makes a delicious accompaniment to most Indian dishes, and is a must try, if you are in the mood to cook something new!

 

Dry Mango Khatta (Ambula rai)http://mystictreasuretrove.com/wp-content/uploads/2015/09/122.pnghttp://mystictreasuretrove.com/wp-content/uploads/2015/09/122-150x150.png lipsa.chowdhury Exotic culinary & RecipesRecipes
Ambula Rai is a traditional and delicious Odia recipe that is extremely popular among all generations. It’s a classic khatta or odia style chutney or raita.It is served as side dish.Anybody who is a khatta lover will simply love this dish. It’s my all time favourite and is very...
<a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/12.png"><img class="alignnone wp-image-759" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/12.png" alt="1" width="669" height="401" /></a> <em>Ambula Rai</em> is a traditional and delicious <em>Odia</em> recipe that is extremely popular among all generations. It’s a classic <em>khatta</em> or <em>odia </em>style chutney or raita.It is served as side dish.Anybody who is a <em>khatta</em> lover will simply love this dish. It’s my all time favourite and is very easy to prepare. It’s a dish which reminds me of temple food preparation. <strong>How to make dry mango</strong> Dry mangoes are prepared by cutting raw mango into slices and it is dipped in salt water for 1-2 hours, then it is dried in the sun for 4-5 days so that water comes out of it completely and it becomes dry. It is also used as a souring agent in many dishes! <a href="http://mystictreasuretrove.com/wp-content/uploads/2015/09/21.png"><img class="alignnone wp-image-758" src="http://mystictreasuretrove.com/wp-content/uploads/2015/09/21.png" alt="2" width="671" height="401" /></a> <strong>Ingredients for making Dry Mango khatta</strong> <ul> <li>Dry Mango - 6-7 pieces</li> <li>Mustard seeds -1 teaspoon</li> <li>Green chilly -2</li> <li><em>Jeera</em>-1 teaspoon</li> <li>Red chilli powder-a pinch</li> <li>Turmeric powder-a pinch</li> <li>Salt-half teaspoon</li> <li>Sugar-1 teaspoon</li> <li>Curry leaves-7-8 leaves</li> </ul> <strong>How to make Dry mango <em>khatta </em>or<em> Ambula rai</em> </strong> <ol> <li>Soak the dry mango pieces in a bowl of water for 1 hour</li> <li>In the meantime grind mustard seeds, green chilli, and jeera, into a very fine paste.</li> <li>Then take out the dry mango and mix it with the paste and keep aside for 10 minutes, so that the paste goes inside the dry mango.</li> <li>Next in a pressure cooker, put this mixture and add little water and then cover the lid and let it simmer on a low flame for about 10 minutes.</li> <li>Then after the pressure lids open take a pan and heat it, add little mustard oil, add curry leaves, leave it for 2 secs then add the cooked item, stir it a little and add red chilli powder, salt, sugar, turmeric powder and again stir it and then cover the lid and leave for 5 min or till the smell comes out.</li> <li>And here the delicious dry mango <em>khatta</em> is ready to be eaten with rice, <em>rotis </em>or <em>dosas</em>.</li> <li>It can be garnished with chopped coriander and <em>pudina</em></li> </ol> This sumptuous dish will stay for a good 2 days in the refrigerator too! It makes a delicious accompaniment to most Indian dishes, and is a must try, if you are in the mood to cook something new!  

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lipsa.chowdhury

1 Comment

  • very nice tip on mango.. thanks for sharing!!.

    Public CommentUservery nice tip on mango.. thanks for sharing!!.

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