Ambat is a classic konkani dish, wherein cooked toor daal gives a thick base to the coconut gravy. One of the comfort foods for most konkanas. Cabbage and onions are a match made in heaven. My MIL prepares this amazing ambat with cabbage and onions in a coconut curry. It was love at first bite. A spicy curry eaten with rice for lunch and dinner.
3 cups of chopped cabbage - 1/2 medium sized cabbage
3/4th cup chopped onions - 2 medium sized onions
3/4th cup toor dal/split yellow lentils
3/4th cup grated coconut
1 tablespoon tamarind
6 dried red chillies
Salt to taste
2 tablespoons of oil
2 leaflets of curry leaves
1 teaspoon of mustard seeds
Preparation time: 35 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. Boil cabbage and onions together with salt until they are almost done and keep aside.
Method to prepare the masala:
4. Fry red chillies for few minutes with few drops of oil. Let them cool completely.
5. Grind them with tamarind, grated coconut and salt into a smooth paste.
6. Add boiled toor dal into a cooking vessel with cooked cabbage and onions. Add the ground masala to the same vessel.
7. Add enough water to give you the consistency of a gravy and bring it to boil. This curry is usually medium thick so add water accordingly. Check and adjust salt.
8. Simmer until the cabbage is well cooked and the rawness of the masala goes off. Remove off heat and season it.
Heat oil in a tadka pan and add mustard seeds. When they start popping, add in curry leaves and fry them for a minute. Pour the seasoning 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.