Madhuruchi Ambula Rai: The Dish Mentioned In Numerous Odia Literary Pieces (Recipe Inside)

Every Odia’s fondest childhood memory is to sneak out pieces of raw mango seasoned with salt which their mothers or grandmothers had put to be dried on the terrace. Ubiquitous in Odia cuisine, Ambula is prepared in peak summer and is relished all year-round. The tangy pieces of mango can be added to anything and everything to give it a savoury note. Odias use it in Machha Besara (fish cooked in mustard gravy), urad dal, Khada Besara (mix vegetable cooked in mustard gravy) or eat it raw. The amalgam of Ambula and mustard are a match made in heaven. This delicious combination gave rise to one of the most favourite dishes of Odias called Ambula Rai.

From weddings to a simple Sunday lunch at home, Ambula can go anywhere to tickle your taste buds. Odias generally season the mango pieces in salt and chilli powder and wait for a week or so till the mango pieces are entirely dehydrated. Ambula can be stored in jars for more than a year. Rai is the Odia annotation of mustard. The tangy flavour of Ambula goes well with the rustic mustard paste. A hint of shredded coconut can add to the flavour notes of the dish, making it more delectable. The easy cooking process is a cherry on the cake. Cooking this dish merely takes 10 minutes as, unlike any other Odia mustard dish, the mustard paste is raw.

Ambula Rai is generally eaten with rice or pulao as a side dish. Its tangy flavour profile complements the subtle flavours of other Odia dishes. You can check the embedded recipe above to make this dish at home in less than 10 minutes.