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Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form.

Sunday, September 4, 2011

Ambarella Soup (Omorar Jhool)

My main intent behind starting this blog was to dish out some ‘healthy and authentic fare’ – and keeping that spirit in mind, here’s raising a toast to this health-enriching ambarella soup (omorar jhool)!

This simple yet effective soup has helped my father lead a better life when all medicines for chronic dysentery failed to provide any relief.The great thing about it is that it increases your resistance to diseases. Now he makes it a point to keep this fruit handy; but since it’s seasonal, he stores it in pickled form too. My father sent us some when my sister came visiting:


• 7-8 ambarellas washed well
• Salt to taste (one may even use black salt)
• One tablespoon of pulses (any) to thicken the base
• One or two green chilies chopped well
• A pinch of ginger-garlic crushed well
• Coriander leaves


Make slits around the ambarellas - as deep as the knife can penetrate - so that the soup gets all the vital ingredients that the fruit contains.

In a pressure cooker, take about two cups of water and add all the ingredients. Take it off the stove after four-five hoots. Make sure the juice of the ambarella oozes into the soup. The fruit should turn pulpy. If you feel the soup has not mixed well, cook it for some more time. Once it’s ready, relish it as a soup and stay healthy!

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