Ambeda Sakkara: Tangy Indian Olive Curry Recipe
30 minutes
924 reads
About Ambeda Sakkara: Tangy Indian Olive Curry Recipe
This Ambeda Sakkara recipe, a traditional Odia sweet and tangy curry, is a delightful accompaniment to the slightly astringent Habisa dalma, especially on Mondays of the Kartika month. Inspired by the need for a balancing 'khatta' (tangy dish), this version uses Indian olives (Ambeda), replacing the harder-to-find ash gourd. The recipe skillfully balances the subtle tartness of the olives with the sweetness of jaggery and a hint of tamarind.Unlike other 'khatta' dishes that rely solely on the vegetable's natural acidity, this Sakkara embraces the unique flavor profile of tamarind for a deeper complexity. The addition of freshly grated coconut provides a delightful textural contrast and richness. Prepare to be surprised by this unique and flavorful Indian curry!This recipe is a delightful exploration of Odia cuisine, showcasing its ability to transform simple ingredients into an extraordinary culinary experience.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Ambeda Sakkara
- 250 gm Indian Olives also known as ambada/ambeda. if not tender, score with 3-4 slits.
- 1 tbsp Tamarind Paste
- 1/2 cup Jaggery adjust to taste, depending on the sweetness of the olives.
- 1/4 cup Sugar adjust to taste. granulated sugar is preferred.
- 1 Chili broken into pieces., dry, red
- 1/4 tsp Panch Phoron five-spice blend.
- 1 sprig Curry Leaves
- 2 pinch Asafoetida hing
- 1/4 tsp Turmeric Powder
- 2 tsp Oil vegetable or mustard oil preferred.
- 2 tbsp Coconut for garnishing, freshly, grated
- Salt to taste
- 2 1/2 cup Water
Instructions
Prepare the Olives
- If the ambeda are tender, cut each into 4 halves. Otherwise, score 3-4 slits on the surface.
Prepare the Tamarind Water
- Dilute the tamarind paste in 1/4 cup of hot water. Set aside.
Sauté Aromatics
- Heat oil in a wok. Add panch phoron and broken red chilies. Allow to splutter.
Add Spices and Olives
- Add curry leaves and asafoetida. Fry for 30 seconds. Add the prepared olives and stir-fry until they brown and the skin begins to peel.
Simmer the Curry
- Add 2 1/2 cups of water, turmeric powder, and salt. Simmer until the olives are tender and the flavors meld, approximately 15-20 minutes.
Add Sweetness and Tamarind
- Stir in the jaggery and sugar. Add the tamarind juice. Continue to simmer until the desired consistency is reached, allowing the sauce to thicken slightly.
Garnish and Serve
- Garnish with freshly grated coconut just before removing from the heat. Serve hot with arwa bhata and dalma.
Recipe Notes
Expert Tips for the Perfect Ambeda Sakkara
- Adjust the amount of jaggery and sugar to your preference. Taste and add more as needed to balance the tartness of the olives and tamarind.
- For a richer flavor, you can add a teaspoon of ginger paste along with the spices.
- If you can't find panch phoron, use a combination of cumin, mustard, fennel, and nigella seeds instead.
- Don't overcook the olives, as they can become mushy. Aim for a tender but slightly firm texture.
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Recipe Nutrition
Calories: 217kcalCarbohydrates: 34gProtein: 1gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 782mgPotassium: 68mgFiber: 2gSugar: 31gVitamin A: 299IUVitamin C: 21mgCalcium: 34mgIron: 1mg
Sweta Biswal
Articles: 91
4 Comments
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I’m eager to make this recipe!
Looks so delectable! Thanks for posting.
This is wonderful! Can’t wait to taste it.
Yummy recipe!