Home VegetarianCurries and Gravies Mangalore Mixed Vegetable Curry (Ambat)

Mangalore Mixed Vegetable Curry (Ambat)

Published under: Curries and Gravies

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

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.

Vaijayanthi Srinivasan
Vaijayanthi Srinivasan
Vaijayanthi Srinivasan is a South Indian by birth who learnt cooking at a very young age. Mother of 3, she takes pride in cooking various South Indian traditional meals for the family to enjoy. She has been cooking for the last 35 years.


jasilla pawar August 27, 2015 - 5:48 pm

too good recipe

A.L.V.KRISHNAN April 11, 2013 - 11:50 am

Excellent Recipies!!


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