CAULIFLOWER AMBAT
In our Konkani style cuisine, "Ambats" are a popular coconut-based curry, which can be made with or without dal. They have a distinctive flavour of a seasoning of onion. There are various types of ambats. You could have ambat made with Valli (spinach), Peas & Potatoes, Ivy Gourd etc.
Today's recipe is for Ambat made with Cauliflower and Potatoes. This used to be one of my Amma's specialties!
Ingredients:
Wash the cauliflower and break off the florets
Add turmeric powder and salt to the water and soak the cauliflower florets in this for about 10- 15 minutes and then drain the water
In a vessel, cook the cauliflower florets in water, add salt and cook till the cauliflower florets are almost done.
Wash and cook the toor dal and the potatoes in a pressure cooker for 2-3 whistles or till done. Once it cools, remove the cooked dal, mash it well and keep aside.
Peel and cube the boiled potatoes and keep aside.
In a mixer, grind together coconut gratings, roasted red chillies and tamarind, adding the required amount of water, to a smooth paste
In a vessel, to the cooked and mashed toor dal, add the ground paste, add salt to taste, and bring to a boil after adjusting the consistency by adding water as required
Now add the cooked cauliflower florets and the boiled and cubed potatoes, mix well and once again bring to a boil
To season the ambat, heat oil in a small pan and when it gets hot, add the chopped onions and fry till they turn golden
Pour this onion seasoning on to the ambat and serve hot
# Tip: I always add a teaspoon of raw rice while grinding the coconut gratings etc to make the masala (ground paste) for the ambat. This improves the consistency of the ground paste.
# Tip: Generally, vegetables are cooked along with the dal but since cauliflower gets cooked very fast, it is better to cook it separately.
# Tip: Add salt while cooking the cauliflower florets. This helps the cauliflower to better absorb the salt and adds to the taste of the dish.
In our Konkani style cuisine, "Ambats" are a popular coconut-based curry, which can be made with or without dal. They have a distinctive flavour of a seasoning of onion. There are various types of ambats. You could have ambat made with Valli (spinach), Peas & Potatoes, Ivy Gourd etc.
Today's recipe is for Ambat made with Cauliflower and Potatoes. This used to be one of my Amma's specialties!
Ingredients:
- Cauliflower, medium-sized, 1
- Turmeric powder, (Haldi), a large pinch.
- Toor Dal, 1/2 cup
- Coconut Gratings, 1 cup
- Roasted Red Byadgi Chillies, 5
- Tamarind, seed -sized ball
- Rice, 1 tsp (optional)
- Potatoes, medium-sized, 2
- Onion, small- sized, chopped, 1, (for seasoning)
- Salt, to taste
- Oil, 1 tbsp
Wash the cauliflower and break off the florets
Add turmeric powder and salt to the water and soak the cauliflower florets in this for about 10- 15 minutes and then drain the water
In a vessel, cook the cauliflower florets in water, add salt and cook till the cauliflower florets are almost done.
Wash and cook the toor dal and the potatoes in a pressure cooker for 2-3 whistles or till done. Once it cools, remove the cooked dal, mash it well and keep aside.
Peel and cube the boiled potatoes and keep aside.
In a mixer, grind together coconut gratings, roasted red chillies and tamarind, adding the required amount of water, to a smooth paste
In a vessel, to the cooked and mashed toor dal, add the ground paste, add salt to taste, and bring to a boil after adjusting the consistency by adding water as required
Now add the cooked cauliflower florets and the boiled and cubed potatoes, mix well and once again bring to a boil
To season the ambat, heat oil in a small pan and when it gets hot, add the chopped onions and fry till they turn golden
Pour this onion seasoning on to the ambat and serve hot
# Tip: I always add a teaspoon of raw rice while grinding the coconut gratings etc to make the masala (ground paste) for the ambat. This improves the consistency of the ground paste.
# Tip: Generally, vegetables are cooked along with the dal but since cauliflower gets cooked very fast, it is better to cook it separately.
# Tip: Add salt while cooking the cauliflower florets. This helps the cauliflower to better absorb the salt and adds to the taste of the dish.
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