Ambali (millet drink)
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A cooling drink of jowar or ragi flour cooked in water, cooled and mixed with buttermilk, salt and onion; summer food in Telangana's villages.
Region: TelanganaOccasion: Summer; distributed free at many places during the hot monthsTime: 20 min + cooling (traditionally overnight)Serves: 4Vegetarian
Ingredients
- ½ cup jowar or ragi flour
- 3 cups water
- 2 cups buttermilk
- 1 small onion, finely chopped
- 1 green chilli, chopped
- Salt to taste
- 1 tbsp chopped coriander or curry leaves
Method
- Mix the flour with 1 cup water into a smooth paste without lumps.
- Boil the remaining water, add the paste and cook on low heat, stirring constantly, until thick and glossy, about 10 minutes.
- Cool completely; traditionally it is left in a clay pot overnight to ferment lightly.
- Whisk in the buttermilk and salt to a drinkable consistency.
- Add the onion, green chilli and coriander and serve cool.
History
Millet porridge drinks like ambali have long been the morning meal of farm workers in the Deccan, giving energy before a day in the fields.
Significance
Ambali keeps people cool in Telangana's hot summers. Volunteers and local groups often set up stalls to give it out free in summer.