ଆମ୍ବଡା (ସାଲମା) ଖଟା  (Ambda: Hog plum or Spondias)

I find it amazing to find on the internet when I see so many indigenous fruits of India being discovered in South America…. Maybe because the western world stumbled on South America first before exploring India!!!

Also, every Indian preparation is called as a curry…. Although this tangy, sweet curried preparation n might be called as ‘Ambda curry’, I insist on labelling this as ‘Ambda khatta’ as we call it in Odisha. 

Ambda

Aambda is a very common fruit found in all parts of India, including Odisha, where it is also known as Saalma (especially in the northern region).  Rich in Vitamin C and B1, Amada is also a huge source of Antioxidants.  When ripe, this is loved as a sour fruit, or used as pickles or sweet preparation that goes as a side dish.

 Make it quick:

Wash the fruit. If raw then cut them into four pieces, if ripe, just make few slits (It’s hard to cut through the core). In a pan, put a little oil, add half a tea spoon of mustard seeds, few fresh curry leaves and let it splutter. Add crushed ginger, green or red chillies. Now add the fruit and water and let it boil about 5 mins.  Add a handful of jaggery and grated coconut and simmer for another few minutes.

Ambda khatta is ready to be savoured with rice and other side dishes. This is a great alternative to Oou khatta for Odia festival foods.