You can find many ambat recipes in this blog documented by me and my co-blogger friends. Most of the ambat recipes are with onion seasoning though there are times when mustard – curry leaves is also used to season the curry ! Today I am sharing one such ambat using amaranth(bhajji) leaves.The unique aspect about this curry is that this also has urad fritters in it . This is added to it along with seasoning or just after that which gives a nice crunchy bite to the curry. Do try this for a change and am sure you will like it.
- 1/2 bunch of amaranth(bhajji) leaves,washed well and chopped
- 1/4 cup of turdal
- 1 cup of grated coconut
- 4-5 roasted red chillies
- Marble sized tamarind
- Salt to taste
- A tsp of mustard seeds
- A sprig of curry leaves
- Oil as required
- Handful of sundried urad fritters (Check Notes)
Pressure cook the chopped bhajji leaves and turdal for 2-3 whistles or until well cooked.
Grind coconut ,red chillies and tamarind to a smooth paste and transfer to a wide vessel …add the cooked dal and veggie to this paste and add water as required.
Add salt and boil for a few minutes .Heat oil in a pan and deep fry the fritters until crisp and golden and keep aside..in the same pan prepare the seasoning of mustard and curry leaves ..add everything to the ambat and close the lid until the fritters are well absorbed in the curry.
The tasty ambat is ready to be served with rice
- You can use either green leaves or the red ones as available to you.
- I have used store bought urad fritters which are easily available at all stores in my native now and also at Mangalore stores.
- You can also fry the fritters a day or two in advance and add at the last minute just before switching off the curry.
- The fritters absorbs in the curry and makes it a bit thick.