Thambdi Bhajji Ambat

            Thambdi Bhajji Ambat ( Red Amaranth Leaves Curry) is a delicious curry prepared by Konkanis. There is a sweet and a spicy version of this. The spicy version is prepared with a vegetable combined with either dal or curd. The star ingredient in this is the spicy, tangy coconut paste.
  • Thambdi Bhajji ( Amaranth leaves) chopped – 1 bunch
  • Tur Dal – pressure cooked 1/2 cup 
  • Salt to taste

For the masolu or paste:

  • Coconut grated – 1/2 cup
  • Red chillies – 5 nos
  • Tamarind – 1 small lemon size

For Seasoning:

  • Mustard Seeds – 1/2 tsp
  • Jeera – 1/2 tsp 
  • Methi seeds – 1/4 tsp
  • Urad dal – 1/2 tsp 
  • Curry leaves – 1 sprig


  1. Cook the Tambdi Bhajji with sufficient water.
  2.  Mash cooked dal and add it to the cooked bhajji. Mix well.
  3. Grind coconut, red chillies and tamarind to a smooth paste.
  4. Add the ground paste to the cooked bhajji and dal mixture. Mix and boil well.
  5. Once done, season with mustard seeds, jeera, methi seeds, urad dal and curry leaves.
  6. Serve hot with rice.

One reply to “Thambdi Bhajji Ambat

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