Ambyachi Kanda

Background of Ambyachi Kanda

Ambyachi Kanda, a traditional dish from Maharashtra, India, is a delightful blend of raw mango and onions. It is popularly enjoyed during the summer months when raw mangoes are in abundance. The tangy flavor of the mango complements the sweetness of the onions, creating a unique taste that is both refreshing and appetizing.

This dish holds cultural significance in many Maharashtrian households and is often prepared during regional festivals. Historically, it has been a staple due to its simple ingredients and ease of preparation, making it accessible across different social strata. The use of raw mango provides not only flavor but also essential nutrients like Vitamin C, making Ambyachi Kanda both a tasty and health-conscious choice.

Ingredients

• Raw Mango - 2 medium-sized, peeled and chopped
• Onions - 2 large, finely chopped
• Green Chillies - 2, finely chopped
• Coconut (grated) - 1/2 cup
• Mustard Seeds - 1 teaspoon
• Cumin Seeds - 1 teaspoon
• Asafoetida - a pinch
• Turmeric Powder - 1/2 teaspoon
• Salt - to taste
• Oil - 2 tablespoons
• Coriander Leaves - for garnish, chopped

Preparation

Before beginning the cooking process, ensure that all ingredients are prepared and ready to go. This includes peeling and chopping the raw mango into fine cubes, chopping the onions finely, and slicing the green chillies. Grate the coconut and keep it aside for later use.

Step 1: Preparing the Tempering

1. In a pan, heat 2 tablespoons of oil over medium heat.
2. Add 1 teaspoon of mustard seeds and allow them to crackle.
3. Once the seeds start to crackle, add 1 teaspoon of cumin seeds and a pinch of asafoetida.

Step 2: Sauteing the Onions

1. Next, toss in the chopped onions and stir well.
2. Add 1/2 teaspoon of turmeric powder and continue to saute until the onions turn translucent.

Step 3: Mixing in the Mango

1. Once the onions are ready, add the chopped raw mango cubes into the pan.
2. Stir well to ensure that the raw mango is coated in the spices.
3. Add salt to taste, keeping in mind that the raw mango will impart a natural tanginess to the dish.

Step 4: Final Touches

1. Add the chopped green chillies and grated coconut to the mixture.
2. Mix everything thoroughly and allow it to cook for another 5 minutes.
3. Turn off the heat and garnish with freshly chopped coriander leaves.

Cooking Time

The entire process, from preparation to cooking, should take approximately 30 minutes. For precise timing, consider using a cooking timer.

Serving Suggestions

Ambyachi Kanda is best enjoyed as a side dish and pairs wonderfully with traditional Maharashtrian flatbreads like bhakri or chapati. It also complements a plate of hot steamed rice and dal, bringing a burst of flavor to your meal. The tanginess of the raw mango and the sweetness of the onion make it refreshing, especially during the warm summer months.

For those trying this dish for the first time, it is recommended to complete the meal with a glass of chaas (buttermilk) to further enhance the traditional experience.

Enjoying Ambyachi Kanda

As you savor each bite, appreciate the balance of flavors that have been cherished through generations. The simplicity and heart of Maharashtrian cooking shine through in this humble yet flavorful dish.