Ambadi Sharbat is one of the common and inexpensive summer coolers, popular in the rural parts of Maharashtra.
Ambadi Sharbat is made using the calyx of Ambadi (Roselle) flowers.The flowers impart bright red colour to this drink naturally.
What is Ambadi
Ambadi belongs to the hibiscus family of plants. The green leafy vegetable “Ambadi” is known by different names. Ambadi is the Marathi name. In English, it is called the Roselle plant and is known as Gongura in Telugu. Ambadi leaves are sour in taste and is rich in folic acid and iron. There are two variety of ambadi – one with green stems and other with red stems. The red stemmed Ambadi is sourer than the green ones. Ambadi leaves are used to make sabzi, chutney, pickle etc.
These leaves are an important part of Andhra cuisine. It is widely used all over Andhra Pradesh to make pachadis, pickle, chutney and so on.
These leafy greens are one of the few leafy veggies that can be safely consumed in the rainy season. Famous dietician and nutritionist Rujuta Diwekar in her book Indian Super Foods has labelled Ambadi as one of the super foods of India. According to her “Ambadi is rich in folic acid and iron and the tribals use ambadi to build more strength in the stomach, improve immunity and prevent diarrhoea.”
Recipe for Ambadichi Bhaji : click here
Ambadi plant produces beautiful yellow flowers with red calyx.The calyx of the flowers are used to make sharbat and also has medicinal uses. In the Western countries, roselle tea is used as a detox drink. The flowers are rich in Vitamin C. These flowers impart a beautiful, bright red colour to the dishes made using them.
Ambadi flowers are used to make sharbats, chutney, jelly, jam etc. The sharbat can be made using fresh or dried flowers. I have used dried flowers to make this sharbat. Dried Ambadi flowers are easily available online. The sharbat is delicious, refreshing and gets a beautiful red colour from the flowers. As these flowers are sour, this sharbat with its sweet and sour taste appeals to most people.
This sharbat makes for a perfect summer drink. This is an inexpensive summer cooler which is popular in rural Maharashtra.
List of ingredients to make Ambadi Sharbat
Dried ambadi/gonugra/roselle flowers
roasted cumin powder
black pepper powder
How to make Ambadi Sharbat
Heat water in a pan and add dried ambadi flowers. Allow this to boil. Simmer for few minutes.
The flowers will start releasing its colour and nutrients
Once the water turns red in colour, turn off the heat.
Add powdered sugar, black salt, roasted cumin powder and black pepper powder, Mix well.
Cover the pan and allow the mixture to cool completely. Strain the mixture.
Refrigerate and serve ambadi sharbat chilled.
- 1/3 cup dried roselle flowers (ambadi flowers)
- 1 litre of water (paani)
- 3 to 4 tsp powdered sugar or as per taste (pisi hui cheeni)
- 1 tsp of roasted cumin powder (bhuna jeera powder)
- ½ tsp black pepper powder (kali mirch powder)
- ½ tsp black salt (kaala namak)
- Heat water in a pan.
- Add dried ambadi flowers.
- Allow this to boil.
- Simmer for few minutes.
- The flowers will start releasing its colour and nutrients.Turn off the heat.
- Add powdered sugar, black salt, roasted jeera powder, black pepper powder and mix well.
- Cover the pan and allow the mixture to cool completely.
- Strain the mixture.
- Refrigerate Ambadi Sharbat and serve chilled.
More Summer Cooler Recipes here
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