Monday, July 21, 2014



In our Konkani style cuisine, "Ambats" are a popular coconut-based curry. They are characterized by having a seasoning of onions. They are of various types. You could have ambat made with Valli (spinach); Cauliflower, Gherkins etc. Today's recipe is for Ambat made with Peas and Potatoes. Unlike the other varieties of Ambats, this one does not use cooked Thuar Dal as an ingredient. Instead it has only coconut masala.

Ambats form an accompaniment to the main meal of rice.

  • Cooked Peas/Frozen Peas, 1 cup
  • Boiled Potatoes, peeled and cubed, 2 medium sized
  • Coconut Gratings, 1 cup
  • Roasted Red Byadgi Chillies, 5
  • Tamarind, size of a tamarind seed or a small marble
  • Turmeric powder, (Haldi), a large pinch.
  • Onion, chopped, 1, large (for seasoning)
  • Salt, to taste
  • Oil, 1 tbsp

Grind together coconut gratings, roasted red chillies, haldi and tamarind to a smooth paste
In a vessel, mix this ground paste along with cooked peas and boiled and cubed potatoes
Add salt to taste. Mix well and add water as required to get a gravy consistency.
Boil this and let it simmer for about 5 minutes
Heat oil in a kadhai and when it gets hot add the chopped onions and fry till they turn golden
Add this seasoning to the ambat
Serve hot

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