Madhuruchi Or Ambula Rai, A Dry Mango Exotic Odia Recipe
Image Credit: Delicious ambula rai,

As I spent much of my childhood in Odisha, I can confidently say that I have tasted many of the regional specialities. The typical fare from this state is fairly moderate, so even a huge meal won't upset your stomach. Of my many fond culinary memories from Odia, ambula is the one that makes my mouth water the most. Sun-dried mango chunks are called ambula and have their origins in the Indian state of Odisha. A deeper look at the state's culinary scene would reveal how essential this unassuming item is. It is incredibly versatile and can be devoured or employed as a pickle, a way to add sourness to curries and dals or to make exquisite dishes like dahi ambula rai. This unusual gourmet delicacy has mysteriously fallen out of favour and into obscurity. It needs to reclaim its place in the spotlight, particularly during the summer when mangoes are at their peak. Here are some fascinating facts and the recipe for ambula rai. 

Madhuruchi, formerly known as ambula rai, appears in several works of literature. Rai is mustard in Odia, and dahi stands for curd or yoghurt. Ambula Rai is also revered in Odia literature. The Odia scripture "Ambika Bilasa" from the 18th century includes a reference to Ambula rai served at the ceremonial banquet feast honouring the union of Lord Shiva and Goddess Parvati. Sree Radha Rani's ambula rai is mentioned as Sree Krishna's favourite dish in Abhimanyu's "Bidagdha Chintamani." Its flavours of sweetness, sourness, and saltiness are skillfully balanced. It goes wonderfully with pulao.

Maduruchi or Ambula Rai Recipe

Ambula rai, Image Source:


  • Ambula-6-7 pieces
  • Mustard seeds- 2tablespoons
  • Yoghurt – 1/2 cup
  • Coconut -3/4 cup, fresh grated
  • Salt: As per taste
  • Jaggery


  • Dry chillies
  • Green chilli-1
  • 1 spring curry leaves
  • 1/2 inch Ginger, cut into pieces
  • Pancha phutana -1 teaspoon
  • Mustard oil – 2 tablespoons


  • Soak the mustard seeds in water for half an hour and set it aside. 
  • Once the mustard is soaked, drain the extra water and place it in a blender with green chillies and ginger. Blend until you have a coarse paste. If needed, thin it with a little water. Let it sit with a tablespoon of mustard oil.
  • Put some water in a pot and heat it until it boils. Cook for a while with ambula pieces added. Remove them from the water and place them in a bowl.
  • In a skillet with 1 tablespoon of mustard oil, toast the phutan dry chilli, green chilli, and curry leaves for 20-30 seconds.
  • Season with turmeric powder, chilli powder, and salt to taste, then mix in the mustard paste.
  • Wait for the raw mustard scent to fade, which should take some time when cooking.
  • Mix in 1 tablespoon of jaggery and the cooked ambula. Let it simmer for a while.
  • After 5 minutes, turn off the heat.
  • Toss in the curd you just whipped up and combine everything thoroughly.

Give the finishing touch by garnishing with freshly grated coconut and serve.