Tendle-Bibbe Ambat

                 Tendle Bibbe Ambat is a very special dish  which is prepared only on Ugadi at some of the places in and around Udupi.Ugadi is  a very big and important festival for us.This dish is prepared with Tendle( Ivy gourd) and bibbos (fresh tender cashews) which starts flooding the markets a week before the festival.If Bibbos are not available regular cashews or the dried cashews with skin too can be used.As it is prepared on Festival we avoid onion seasoning in this unlike the Jeev Batani Ambat and the Cabbage Daali Ambat
                               For detailed information about the festival and other festive dishes check our Ugadi post in the Festival series.


  • Handful of tender cashews or dried cashews with skin
  • 1 cup of tendles(ivy gourds)
  • 1/2 cup coconut
  • A big handful or fistful of toor dal
  • 4-5 red chillies roasted
  • Marble sized tamarind
  • Salt to taste
For Seasoning:-
  • Tbsp of coconut oil
  • 1/2 tsp mustard seeds
  • Sprig of curry leaves
  1. Soak the cashews in warm water for 30 minutes 
  2. After half an hour – Chop the tendles and split the peeled cashews into two and keep aside in a bowl.
  3. Pressure cook the toordal , cashews and chopped tendles together till done.                           
  4. Grind the coconut with red chillies and tamarind to smooth paste .
  5.  Combine the veggies ,toordal and the paste in a big pan or vessel
  6. Add salt and required amount of water as per the  desired consistency and boil for 8-10 minutes.
  7. Prepare the seasoning and pour this over the curry .
  8. This is now ready to be had along with rice.


    1. Ambat is usually a mildly spiced curry.
    2. Refined oil can also be used for seasoning.
    3. If you do not have the tender cashews or the dried cashews regular cashews can also be used after soaking them as mentioned.

2 replies to “Tendle-Bibbe Ambat

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