Introduction:

Jonna Ambali is a traditional Telangana and Andhra summer drink made with jowar flour (sorghum), water, curd, and spices. Naturally cooling, high in fiber, and gut-friendly, it helps in hydration, digestion, and provides sustained energy. It's the perfect desi probiotic alternative!

Ingredients:

• Jowar (Sorghum) flour – 3 tbsp
• Water – 2½ to 3 cups
• Curd (yogurt) – ½ cup (whisked)
• Green chili – 1 (finely chopped, optional)
• Ginger – ½ inch piece (grated)
• Curry leaves – 4 to 5
• Cumin seeds – ½ tsp
• Salt – as needed
• Coriander leaves – few (chopped)

Instructions:

1. In a pan, mix jowar flour with ½ cup water to make a smooth slurry.

2. Add 2 cups water and cook on medium flame, stirring continuously to avoid lumps.

3. Once it thickens (about 7–10 mins), turn off the flame and let it cool completely.

4. After cooling, add whisked curd, salt, and mix well.

5. For seasoning, heat a tsp of oil, add cumin, chopped chili, curry leaves, ginger – sauté and mix into the ambali.

6. Garnish with coriander leaves. Serve chilled or at room temperature.

Tips:

1. Always stir continuously while cooking to avoid lumps.

2. Let it cool completely before adding curd.

3. Use fresh curd for best taste.

4. Adjust water based on your preferred consistency – thin or thick.

5. You can skip the seasoning for a simpler version.