Cabbage Onion Gravy (Cabbage Piyava Ambat)

Cabbage Onion Gravy (Cabbage Piyava Ambat)

Ambat is a classic Konkani dish, toor daal forms the base to a delicious coconut gravy flavoured by onions. Cabbage and onions are a match made in heaven. My MIL used to prepare this amazing ambat with cabbage and onions in a coconut curry along with toor dal. Crunchy & soft bits of cabbage in a delicious coconut gravy flavoured by onions makes a scrumptious lunch. The curry is then seasoned to make it taste & smell all the more deliciousssss. 

Funny I never had any ambat until I got married. Except for vali ambat. My Mil was the ambat queen. Cabbage onion ambat was love at first bite. When served piping hot with steaming hot rice it's so so so comforting. Add in few papads or vodis for extra crunch & enjoy a hearty meal. 

Also, yum ambat's are 

Spinach in Coconut Gravy (Konkani Style Palak Ambat Recipe)

Ivy Gourd Curry (Tendle Ambat Recipe)


Ingredients:

2 - 2.5 cups of chopped cabbage - 1/2 medium sized cabbage
2 medium sized onions
1/2 cup toor dal/split yellow lentils
3/4th cup grated coconut
1/2 lemon sized tamarind
6 dried red chillies
Salt to taste

For tempering:

2 tablespoons of oil
2 leaflets of curry leaves
1/4 teaspoon of mustard seeds


Serves: 2

Preparation time: 40-45 minutes


Method of preparation:

1. Pressure cook toor dal/lentils using 1 cup of water until they are soft and mushy.
2. Chop cabbage finely and give it a good wash. Peel and chop onions roughly.

3. Cook cabbage and onions together with salt until they are almost done and keep aside.

Preparing the masala:

4. Fry red chillies for a minute with few drops of oil. Let them cool down completely.
5. Grind them with tamarind, grated coconut and salt into a smooth paste using as much water as needed.
6. Add cooked toor dal to the cooking vessel containing cooked cabbage and onions. Also add ground masala into it.
7. Add enough water to it to give you a medium thick consistency gravy and bring it to boil. This curry is usually medium thick consistency in the end. It'll thicken on cooking & further thicken on cooling down. So keep it a little watery to begin with. 
8. Check and adjust salt. Simmer until cabbage is well cooked and the rawness of the masala goes off. Remove off heat and season it.

Tempering:

Heat oil in a tempering pan and add in mustard seeds. When they start popping, add in curry leaves and let them sizzle for few seconds. Pour this tempering to the curry and mix well.

Serve hot with a bowl of steaming hot rice.


Find more Konkani cuisine curry recipes here

Tags: Spicy, gravy, ambat, vegetarian, lunch, dinner, daal, curry, Konkani recipe, Konkani dish, Konkani cuisine, Udupi cuisine, Mangalore food, Konkani food.