Mangalore Mixed Vegetable Curry (Ambat) Recipe

By | Published | Curries and Gravies | 2 Comments

Ingredients:
Toor Dal – 3/4 cup
Potato – 1, cut into 1/2 inch cubes
Cashewnuts – 10, split
Ridgegourd – 2 cups, cut into 1/2 inch cubes
Turmeric Powder – 1/2 tsp
Curry Leaves – few
Salt as per taste

For the Masala:
Oil – 1 tsp
Fenugreek Seeds – 1/4 tsp
Dry Red Chillies – 4
Fresh Coconut – 1 cup, grated
Tamarind Extract – 1 cup

For Tempering:
Ghee – 2 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1/2 tsp
Asafoetida Powder – 1/2 tsp
Curry Leaves – 4 to 5

Method:
1. Heat 1 tsp oil in a frying pan.
2. Add fenugreek seeds and red chillies.
3. Fry for 1 minute.
4. Combine all the masala ingredients with 1/4 cup water and grind to a smooth paste.
5. Wash toor dal and drain.
6. Pressure cook it with 1 1/2 cups of water for 5 minutes.
7. Add potato, cashewnuts and 1 1/2 cups of water in the frying pan.
8. Bring to boil and cook till potato is almost tender.
9. Add ridgegourd, turmeric, curry leaves and salt.
10. Simmer for 5 to 7 minuutes till vegetables are done.
11. Mix the cooked dal and masala.
12. Add a little water and simmer for about 5 minutes, stirring gently till well mixed.
13. Heat 2 tsp ghee in a small pan and fry the tempering ingredients.
14. Add this to the ambat.
15. Serve hot with cooked rice.

Feel free to comment or share your thoughts on this recipe of Mangalore Mixed Vegetable Curry (Ambat) from Awesome Cuisine.

2 thoughts on “Mangalore Mixed Vegetable Curry (Ambat)

  1. jasilla pawar said on August 27, 2015 at 5:48 pm

    too good recipe

  2. A.L.V.KRISHNAN said on April 11, 2013 at 11:50 am

    Excellent Recipies!!

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