Jeev Thori Ambat

Jeev Thori is nothing but  fresh Pigeon Peas. They have a outer cover like the fresh green peas. This a winter vegetable hence available only during season.
Today I am sharing a recipe called ambat prepared with the combination of jeev thori and kook (Chinese Potato). Ambat being a favourite curry of Mangalore GSB’s we prepare with variety combination of vegetables.You can refer them in this blog for eg. Vaali ambat, Daali ambat, Ghosale ambat, Alambe ambat etc which was shared by me and my friends too.

  • Tender thori/fresh pigeon peas – 1/2 kg (after removing the outer pod)
  • Kook/Chinese Potato – 10-15 nos (skin removed)
  • Onion – 2  medium size ( 1 for caramelizing)
  • Bimbul – 2  ( if not available then add tamarind a marble size, while grinding masala)
  • Salt – as per taste
  • Oil – 1-2 tsp

For the Masala:-

  • Coconut –  1 cup
  • Roasted red chillies – 8-10 nos (can increase or reduce as per taste)


  1. Cook thori along with the kook till soft in a cooker for 2 whistle. When cool remove the lid and add 1 Onion chopped and chopped bimbul. (if bimbul is not available then add tamarind while grinding the coconut masala.        
  2. Grind coconut along with red chillies to a fine paste adding little water.
  3. Add the ground paste to the cooked vegetable add enough salt and water to dilute the curry and bring to boil. Switch off gas.
  4. In a small seasoning pan add little oil and fry the another onion chopped finely till they get a golden brown colour. Pour this on the cooked curry. Serve with rice or as a side dish.

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