Follow these steps for perfect results
Colocasia root (Arbi)
cut into cubes
Tamarind Paste
Turmeric powder (Haldi)
Sunflower Oil
Salt
to taste
Tomato
finely chopped
Carrot (Gajjar)
cut into cubes
Curry leaves
Kaddu (Parangikai/ Pumpkin)
cut into cubes
Panch Phoran Masala
Mooli/ Mullangi (Radish)
cut into cubes
Brinjal (Baingan / Eggplant)
cut into cubes
Dry Red Chillies
Gram flour (besan)
Bhindi (Lady Finger/Okra)
cut into small pieces
Garlic
finely chopped
Curd (Dahi / Yogurt)
Red Chilli powder
Drumstick
cut into 2 inch pieces
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.
Dissolve tamarind paste in 3-4 teaspoons of warm water and set aside.
Heat 1 teaspoon of sunflower oil in a pan over medium heat.
Add chopped tomatoes and saute until softened. Remove from the pan and set aside.
Add all vegetables (except drumstick) to the same pan and saute for a few minutes. Turn off the heat and set aside.
In a large vessel, add 5 cups of water. Bring to a boil.
Add the sauteed vegetables, drumstick, tomatoes, turmeric powder, and salt to the boiling water.
Cook until the vegetables are half cooked (about 10 minutes).
Add the curd and besan mixture to the vegetables. Mix well.
Add the tamarind water and mix thoroughly.
Simmer over medium heat until the vegetables are fully cooked.
In a tadka pan, heat 2 tablespoons of sunflower oil.
Reduce the heat and add panch phoran masala. When aromatic, add chopped garlic, whole dried red chilies, and curry leaves.
Sauté until the garlic turns golden brown.
Add red chili powder to the tadka pan, mix well, and immediately pour the tempering over the cooked vegetables.
Mix the tadka well with the cooked vegetables.
Transfer the Ambila to a serving bowl and serve hot.
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.
Everything you need to know before you start
15 minutes
Can be made a day ahead; flavors meld well.
Serve in a traditional bowl, garnished with a sprig of curry leaves and a drizzle of ghee.
Serve with steamed rice
Serve with roti or paratha
Accompany with a side of yogurt or raita
Complements the sweet and sour flavors.
Discover the story behind this recipe
A staple in Oriya cuisine, often prepared during festivals and special occasions.
Discover more delicious Oriya Lunch recipes to expand your culinary repertoire
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.
A traditional Odia curry featuring banana blossom and prawns, cooked with aromatic spices and coconut.
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.
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.
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.
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.
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.
A hearty and nutritious lentil and vegetable stew from Odisha, India, featuring the unique addition of raw papaya.