Wednesday, September 4, 2013

Amboose Ambat (Sour gravy)

I got this recipe from my amma when I wanted to make some authentic kerala konkani style dish. I loved how the dish doesnt feel heavy since no coconut milk is added , instead sour yoghurt (hence the name Amboose which means sour in konkani) is added. I am ssending this to Srivalli's side dish mela.


Taro root (mande): 1 big scraped , cleaned and cut into chunks

Winter Melon (kuvvale): 1 medium piece cut into chunks

Yoghurt: 1 cup to which around 1/2 cup water is added to dilute it. Do not use buttermilk.

Water to cook veggies

To grind:

Grated coconut (fresh, frozen or scraped): 1/2 cup

Cumin seeds: 2 teaspoons

Green chilli : 2 to 3 (according to taste)

To temper:

1 teaspoon mustard seeds
A sprig of curry leaves


In a saucepan add veggies, and some water to just barely cover the pieces. Add sufficient salt and cook at medium heat until veggies are just cooked, do not overcook them, as thats not the texture we are going for in this dish.

Meanwhile, grind the ingredients under the "to grind" section until smooth.
When veggies are cooked and water is almost all absorbed (a little left is fine, but not more than that since we will be adding yoghurt later. This is a pretty thick gravy), switch off heat, add the ground mix and yoghurt to it , mix well immedietly. Switch on heat to low, if you feel its too thick, you may add a teaspoon or more water, though thick is what we are going for. Temper ingredients in 1 teaspoon oil and add it to the gravy. Mix well.

Serve with hot rice.

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