I have already given the Kelya Ambat recipe here . This is yet again a Kochi GSB speciality to be done when mangoes are in season!
- Chana dal – 1 cup
- Mangoes (Small variety ) -2 ripe ( should be firm & not over ripe )
- Grated coconut – 1 cup
- Jaggery – grated – 1 cup or as per taste
- Turmeric powder – 1/4 tsp
- Red chillies – 2 or Chilli powder – 1/4tsp
- Raw rice – 1 tbsp
- Cashew nuts – a handful
- Mustard seeds – 1/2 tsp
- Jeera – 1/2 tsp
- Curry leaves – 1 sprig
Wash the dal & pressure cook it till soft but not mushy.
Cut slices of the mangoes retaining the seed part. You may peel them if they have thick skin , otherwise retain skin . Since I used Sindhoori mangoes . I did not peel them ..Cook them in a little water , they should remain firm .
Add to the dal.
Heat the jaggery in 1/2 cup of water to melt it & then strain to remove impurities .. If your jaggery is pure ..you may avoid this step .
Grind the coconut , rice , red chillies & turmeric using the jaggery water to a fine paste .
Add this paste to the dal
Add also a pinch of salt & the cashews. Mix well add the remaining jaggery water & a little more water according to the consistency you require . bring this to a boil & let simmer for another 3-4 minutes till they have blended well .
Make a seasoning/ panna with the mustard , jeera & curry leaves . Add to the ambat & switch off flame .Keep covered for some time .
Enjoy with your family this tasty dish !