Cooking Instructions

Follow these steps for perfect results

Ingredients

0/19 checked
4
servings
0.25 cup

Colocasia root (Arbi)

cut into cubes

1 tsp

Tamarind Paste

0.5 tsp

Turmeric powder (Haldi)

1 tbsp

Sunflower Oil

1 tsp

Salt

to taste

1 unit

Tomato

finely chopped

1 unit

Carrot (Gajjar)

cut into cubes

2 sprig

Curry leaves

0.25 cup

Kaddu (Parangikai/ Pumpkin)

cut into cubes

1 tsp

Panch Phoran Masala

0.25 cup

Mooli/ Mullangi (Radish)

cut into cubes

0.25 cup

Brinjal (Baingan / Eggplant)

cut into cubes

2 unit

Dry Red Chillies

1 tsp

Gram flour (besan)

2 unit

Bhindi (Lady Finger/Okra)

cut into small pieces

3 cloves

Garlic

finely chopped

0.25 cup

Curd (Dahi / Yogurt)

0.5 tsp

Red Chilli powder

1 unit

Drumstick

cut into 2 inch pieces

Step 1
~4 min

In a bowl, whisk together curd (dahi) and gram flour (besan) until smooth. Add 4 teaspoons of water and mix until there are no lumps.

Step 2
~4 min

Dissolve tamarind paste in 3-4 teaspoons of warm water and set aside.

Step 3
~4 min

Heat 1 teaspoon of sunflower oil in a pan over medium heat.

Step 4
~4 min

Add chopped tomatoes and saute until softened. Remove from the pan and set aside.

Step 5
~4 min

Add all vegetables (except drumstick) to the same pan and saute for a few minutes. Turn off the heat and set aside.

Step 6
~4 min

In a large vessel, add 5 cups of water. Bring to a boil.

Step 7
~4 min

Add the sauteed vegetables, drumstick, tomatoes, turmeric powder, and salt to the boiling water.

Step 8
~4 min

Cook until the vegetables are half cooked (about 10 minutes).

Step 9
~4 min

Add the curd and besan mixture to the vegetables. Mix well.

Step 10
~4 min

Add the tamarind water and mix thoroughly.

Step 11
~4 min

Simmer over medium heat until the vegetables are fully cooked.

Step 12
~4 min

In a tadka pan, heat 2 tablespoons of sunflower oil.

Step 13
~4 min

Reduce the heat and add panch phoran masala. When aromatic, add chopped garlic, whole dried red chilies, and curry leaves.

Step 14
~4 min

Sauté until the garlic turns golden brown.

Step 15
~4 min

Add red chili powder to the tadka pan, mix well, and immediately pour the tempering over the cooked vegetables.

Key Technique: Tempering
Step 16
~4 min

Mix the tadka well with the cooked vegetables.

Step 17
~4 min

Transfer the Ambila to a serving bowl and serve hot.

Pro Tips & Suggestions

Expert advice for the best results

Adjust the amount of red chili powder to control the spiciness.

Use seasonal vegetables for the best flavor.

Serve hot with a dollop of ghee for added richness.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

15 minutes

Batch Cooking
Friendly
Make Ahead

Can be made a day ahead; flavors meld well.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Medium
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with steamed rice

Serve with roti or paratha

Accompany with a side of yogurt or raita

Perfect Pairings

Food Pairings

Papadums
Raita

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Odisha, India

Cultural Significance

A staple in Oriya cuisine, often prepared during festivals and special occasions.

Style

Occasions & Celebrations

Festive Uses

Festivals
Special Occasions

Occasion Tags

Weekday Lunch
Family Dinner
Festive Meal

Popularity Score

70/100

More Oriya Lunch Recipes

Discover more delicious Oriya Lunch recipes to expand your culinary repertoire

Oriya
Medium
A-

Pita Saga Bati Basa

4.2
(284 reviews)

Pita Saga Bati Basa is a traditional Oriya dish made with glinus oppositifolius (pita saga), lentils, and vegetables, cooked with aromatic spices and mustard oil.

25 min
250 cal
Vegetarian
Gluten-Free
75%
60
Oriya
Medium
A

Kadali Bhanda O Chingudi Tarkari (Odia Banana Blossom & Prawn Curry)

4.3
(1383 reviews)

A traditional Odia curry featuring banana blossom and prawns, cooked with aromatic spices and coconut.

65 min
350 cal
Gluten-Free
70%
65
Oriya
Medium
A-

Pohala Jhola (Pohala Fish Curry)

4.5
(102 reviews)

A traditional Oriya fish curry made with Pohala fish, tomatoes, onions, and a blend of aromatic spices. This simple yet flavorful dish is perfect for a weekday lunch or dinner, served with hot steamed rice.

50 min
350 cal
Gluten-Free
High-Protein
75%
65
Oriya
Medium
A

Oriya Mixed Vegetable Curry

4.4
(142 reviews)

A traditional Oriya style mixed vegetable curry, rich in flavor and nutrients. This dish features a variety of seasonal vegetables cooked with aromatic spices and coconut, offering a balanced and wholesome meal.

65 min
350 cal
Vegetarian
Gluten-Free
70%
65
Oriya
Medium
C+

Oriya Dalma

4.1
(1462 reviews)

A traditional Oriya lentil and vegetable stew, Dalma is a nutritious and flavorful dish perfect for lunch or dinner. It features a blend of lentils, vegetables, and aromatic spices.

70 min
N/A cal
vegetarian
vegan
75%
65
Oriya
Medium
A-

Oriya Style Moong Dalma

4.2
(1494 reviews)

A flavorful and nutritious Oriya-style lentil and vegetable dish, perfect for lunch or dinner. This vegetarian recipe features roasted moong dal simmered with a medley of vegetables and aromatic spices.

60 min
250 cal
Vegetarian
Gluten-Free
75%
65
Oriya
Hard
C+

Potala Rasa (Oriya Style Parwal Sabzi)

4.1
(421 reviews)

Potala Rasa is a traditional Oriya dish featuring pointed gourd (parwal) stuffed with a delicious paneer and cashew filling, simmered in a rich tomato-based gravy. This vegetarian delicacy is perfect for lunch or dinner.

80 min
N/A cal
Vegetarian
Gluten-Free (check ingredients)
75%
65
Oriya
Medium
A-

Dalma

4.3
(1908 reviews)

A hearty and nutritious lentil and vegetable stew from Odisha, India, featuring the unique addition of raw papaya.

73 min
350 cal
Vegetarian
High Protein
75%
65