Aamil Jhol

Aamul is the dried version of raw green mango. Mainly during summer, since green mangoes are available plentifully, so in those times, raw green mangoes are cut into half and are mixed with salt and red chili flakes. Then they are sun dried till completely dry. Finally they are stored in an airtight container and used in various dishes as a souring agent. A lot of dishes including fish require a simple addition of aamul to give the whole dish a tangy flavor.

Basically jhol is the gravy . This can be a good accompaniment with rice and has a mixed taste of sweet as well as savory. So below is the step by step method of preparation of this tounge tickling simple aamil jhol.

INGREDIENTS

• 2 tablespoons Mustard seeds, soaked in water for 30 min

• 1/2 cup yogurt

• 1/2 cup Coconut, fresh grated

• Salt: As per taste

• 1 tablespoon Mustard oil

• 1 teaspoon Panch Phutan/ 5 spice mixture

• 1 sprig curry leaves

• 4 Ambula, cut into pieces and soaked in water

• 1 Green chilli, chopped

• 1/2 inch Ginger, cut into pieces

• 2 tablespoons Sugar

INSTRUCTIONS

1. Grind soaked mustard, green chillies, ginger into coarse paste. Add little water if required. Allow it to rest for a while.

2. Add the aamul pieces, yogurt, mustard paste, grated coconut, sugar and salt together. Mix well and keep aside.

3. Heat oil. Splutter panch phutan, chillies and curry leaves.

4. Pour this hot oil mixture over aamil mixture.

5. Aamil Jhol is ready to be served as side dish.