Black Rice And Pumpkin Soup (My Experiments With Ambila)
Ambila. Sweet, sour and with a hint of chilli, this traditional soup from Odisha is a hot favorite during the winter months. It has quite a few variations in terms of the vegetables used and the choice of souring ingredient. The strong earthy flavor of black rice pairs rather well with coconut and jaggery, both of which are integral to the 'Ambila'. The deep hue (anthocyanins) of the black rice adds a whole new appeal to this traditional recipe.
- 1/2 cup pumpkin sliced
- 3-4 tbsp black rice coarsely ground
- 4 tsp jaggery or as per taste
- 1/3 cup coconut freshly grated
- 1-2 mangoes dried, pieces
- 1/2 tsp pancha phutana
- 1-2 dry red chilis
- 1 1/2 tsp rice bran or canola oil
- 1 pinch turmeric
- Salt to taste
- Soak the coarsely powdered rice for 30 mins in 1/2 cup. Soak the dried mango pieces separately in 1/3 cup water
- Heat 1/2 tsp oil in a deep vessel. Add the pumpkin slices along with a pinch of turmeric. Fry for 3-4 mins.
- Add about 4 cups of water and bring to a boil. Add the soaked rice and let it boil for 15 mins.
- Stir in the jaggery and grated coconut. Boil for 5 mins.
- Finally add the dried mango along with the water used for soaking. Adjust the salt. Keep boiling for 5 mins.
- In another small pan, heat 1 tsp oil. Add the broken red chili and pancha phutana. Once it starts spluttering, pour it over the ambila.
- Serve hot.
Calories: 136 kcal | Carbohydrates: 24 g | Protein: 2 g | Fat: 4 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 4 mg | Potassium: 223 mg | Fiber: 2 g | Sugar: 13 g | Vitamin A: 1902 IU | Vitamin C: 37 mg | Calcium: 17 mg | Iron: 1 mg
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