Sambalpuri Ambila Tamarind Sour Curry Odisha

Method

1. 1

   Prepare the tamarind water: Soak the tamarind in warm water for 15 minutes. Squeeze thoroughly to extract all pulp. Strain. The strained liquid should be intensely sour and dark brown. Set aside.

2. 2

   Rinse dried fish: If using dried fish, rinse once under cold water. Break into 2 to 3 cm pieces.

3. 3

   Heat mustard oil: Heat 2 tbsp mustard oil until smoking. Reduce to medium.

4. 4

   Add panch phoron: Add panch phoron — all five seeds crackle.

5. 5

   Add dried red chilli and asafoetida: Darken 10 seconds. Add asafoetida.

6. 6

   Add ginger: Add grated ginger. Stir 30 seconds.

7. 7

   Add dried fish: Add dried fish pieces. Stir and cook 2 minutes — they will become fragrant.

8. 8

   Add vegetables: Add the brinjal, drumstick and raw papaya. Stir to coat with the spiced oil.

9. 9

   Add tamarind water: Add the strained tamarind liquid. Add turmeric, red chilli powder, sugar and salt. Bring to a boil.

10. 10

    Simmer 10 to 12 minutes: Cook on medium heat until vegetables are tender and the ambila is very sour, thin and flowing. Serve with steamed rice.

11. 11

    Note: Ambila is the Sambalpuri name for the specifically sour tamarind curry of western Odisha — the Sambalpur, Bargarh, Jharsuguda and Bolangir districts. The use of dried fish as a flavouring rather than a main ingredient (which creates an umami depth in the thin tamarind broth) is a technique shared with the cooking of neighbouring Chhattisgarh and Jharkhand. Western Odisha cooking is distinct from the coastal tradition — more sour, more dried-fish dependent and using fewer coconut-based preparations.