Ambiya Ambat

                                 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!
 Ingredients –

  1. Chana dal – 1 cup 
  2. Mangoes   (Small variety ) -2 ripe ( should be firm & not over ripe )
  3. Grated coconut – 1 cup 
  4. Jaggery – grated – 1 cup or as per taste 
  5. Turmeric powder – 1/4 tsp 
  6. Red chillies – 2 or Chilli powder – 1/4tsp
  7. Raw rice – 1 tbsp
  8. Cashew nuts – a handful

Seasoning ;

  1. Mustard seeds – 1/2 tsp 
  2.  Jeera – 1/2 tsp 
  3.  Curry leaves – 1 sprig 
  4. Oil

Method :-
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 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 !

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