Odisha’s Ambila: Black Rice and Pumpkin Soup Recipe
40 minutes
798 reads
About Odisha's Ambila: Black Rice and Pumpkin Soup Recipe
Experience the warming flavors of Odisha with this authentic Ambila recipe! This sweet, sour, and subtly spicy black rice and pumpkin soup is a wintertime favorite, featuring a unique blend of textures and tastes. The earthy black rice, combined with the sweetness of jaggery and the creaminess of coconut, creates a truly unforgettable culinary experience. My experiments with Ambila led me to this delicious variation, using the deep, rich color of black rice to elevate this traditional dish. The subtle heat from the chilies perfectly balances the sweetness, making it a hearty and satisfying soup perfect for chilly evenings.This recipe is easily adaptable to your taste; feel free to adjust the spices and sweetness to your preference. Get ready to impress your family and friends with this unique and flavorful Odisha specialty!
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Recipe Time & More
Prep5 minutes
Cook35 minutes
Total40 minutes
Ingredients
For the Soup Base
For the Spice Tempering
- 1 tsp Rice Bran Oil or canola oil
- 1-2 Mango dried, pieces
- 1-2 Chili dried, red
- 1/2 tsp Panch Phoron five-spice blend
Instructions
Prepare the Ingredients
- Soak the coarsely ground black rice for 30 minutes in 1/2 cup of water. Separately, soak the dried mango pieces in 1/3 cup of water.
Sauté the Pumpkin
- Heat 1/2 teaspoon of rice bran oil in a deep pot or pan. Add the cubed pumpkin and a pinch of turmeric powder. Sauté for 3-4 minutes until slightly softened.
Cook the Soup
- Add 4 cups of water to the pot. Bring to a boil, then add the soaked black rice and simmer for 15 minutes, or until the rice is cooked through.
Add Sweetness and Coconut
- Stir in the jaggery and grated coconut. Continue to simmer for 5 minutes, allowing the flavors to meld.
Incorporate the Mango
- Add the soaked dried mango along with its soaking liquid. Adjust the salt to taste. Simmer for another 5 minutes.
Make the Spice Tempering
- In a small pan, heat 1 teaspoon of rice bran oil. Add the dried red chilies and panch phoron. Heat until the spices splutter and become fragrant.
Finish and Serve
- Pour the spice tempering over the soup. Stir gently to combine. Serve hot.
Recipe Notes
Expert Tips for the Best Ambila
- For a smoother soup, you can blend a portion of the cooked soup before adding the spice tempering.
- Adjust the amount of jaggery according to your preference for sweetness. You can also substitute with brown sugar if needed.
- If you can't find Panch Phoron, you can substitute with a combination of cumin, mustard, fennel, and nigella seeds.
- Garnish with fresh cilantro or a squeeze of lime juice before serving for an extra layer of flavor and visual appeal.
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Recipe Nutrition
Calories: 136kcalCarbohydrates: 24gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 223mgFiber: 2gSugar: 13gVitamin A: 1902IUVitamin C: 37mgCalcium: 17mgIron: 1mg
Sweta Biswal
Articles: 91
4 Comments
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Such a lovely dish! Thanks for sharing.
Yummy!
Absolutely delicious! Can’t wait to try it.
I’m eager to make this recipe!