Ambo/ Avallo/ Nimbuvo chirdillaein is not at all a tedious recipe. A really very easy and quick recipe that can be had as a side dish along with rice. This dish is prepared from brined mangoes, avallo or nimbuvo. So this will really taste good during the hot summer months. Moreover a very good dish for those who get electrolyte imbalance during the summer months. But BP patients be careful with this dish as this will be a bit salty than the usual dishes that you are allowed to have.
Now ‘Chirdillaein’ in Konkani means ‘Mashed’. I have already discussed two such recipes in my previous posts that is Mashed Brinjal and Kook chirdillaein. Hope you all have read and tried the dishes.
Usually in Konkani cuisine the basis of all these mashing of vegetables is that you do it with cooked /uncooked vegetables. The mashed brinjal and kook chirdillaein are prepared using cooked vegetables. And to most of these mashed vegetables you will be adding either tamarind or sour curd/buttermilk to give it a tangy taste but if you are using tomatoes in your recipe you will not add tamarind or sour curd / buttermilk (tomatoes by themselves have a sour taste) or if at all you are adding these tangy things to your dish you will adjust it accordingly. So that was one point with the mashing of vegetables.
The next point is that you will season them with mustard, jeera, curry leaves etc to add to the flavour and taste of the dish. And another point is that the dish will be usually medium thick.
But for these brined ‘Ambo’ (Konkani term for Mango), ‘Avallo’ (Konkani term for gooseberry), ‘Nimbuvo’ (Konkani term for Lemon) you will not use any souring agent as all these fruits are sour by themselves and no seasoning is done. But the dish is really very good and tasty. It has got its own flavour, taste and aroma that depend on the type of fruit you will be using to prepare the dish.
Just little rice porridge (‘Pej’ in Konkani and ‘Kanji’ in Malayalam) and either of Ambo/ Avallo/ Nimbuvo chirdillaein is enough to revive your taste buds after a severe cold or viral fever.
Ingredients
You need
- Brined Mango/Gooseberry/Lemon
- 1 Brined medium size mango/2 or 3 brined gooseberries/1 large sized lemon
- 1 or 2 green chillies (or as per your spiciness level)
- A pinch of asafoetids
- A small spoon Fresh coconut oil
Method
Remove mango/lemon/gooseberry from the salt solution and wash thoroughly. Keep it in a wide mouth bowl sufficient for you to mash them. Now take a green chilli and make thin slices of it and keep aside.
If it is mango then mash it slightly with your hands and remove the seeds. Similarly for gooseberries also. For lemon you can mash and remove the seeds.
Now into the mashed mango/gooseberries/lemon add the sliced green chillies, asafoetida and fresh coconut oil and mash everything together to a smooth paste (Of course your chilli will not get completely mashed but it will give out its pungent taste on mashing and will enhance the taste and flavour of the dish).
Your Ambo/ Avallo/ Nimbuvo chirdillaein is ready to be served Serve with hot Kanji or Pej or Rice porridge.
