THAKKA AMBAT / SPICY CURD CURRY adding Vegetables

Thakka Ambat in Konkani means a simple Spicy Curd Curry adding vegetables.Thakka Ambat is a Kochi GSB Konkani style spicy Curd based Curry.This Curry is a favourite side dish of Konkani people.Thakka Ambat is prepared with Vegetables like Ash gourd, Potato, Colocasia Root( arbi) and a rare root vegetable called Kachil.Kachil is a variety Yam vegetable available in Kerala.Adding Kachil- makes the curry more delicious.You can prepare this dish without adding Kachil- a root Vegetable rarely available.

Thakka Ambat is a Curd based Curry and a real comfort food for all.The recipe is very simple and easy to prepare. Try this recipe and enjoy.

The following ingredients are needed to prepare Thakka Ambat

Ingredients:-

Ash gourd.                     -1cup chopped
Potato.                            -2 medium size
Colocasia (Avala Mande) - 4
Kachil.[a variety Yam]      -1 cup chopped [optional]
Salt.                                 - to taste

For grinding Coconut Masala paste :-

Coconut grated. -1/2 of a medium Coconut
Green chilly.       -4  Or 2 dry Red chilly
Curd/Butter Milk -2 cup

For Seasoning:-

Coconut Oil    . -1tsp
Mustard seeds. - 1tsp
Jeera.                - 1/2 tsp
Curry leaves.     -1spring

Instructions:-

Remove the outer skin of Ash gourd, Potato and Kachil. Wash and chop them into one inch square pieces.Keep aside.

Remove the outer skin of Colocasia root /Arbi/ Avala mande and wash thoroughly  and chop into small round pieces.Keep aside.

Wash and pressure cook 1cup Ash gourd chopped into square pieces, 1cup chopped Potato square pieces, 1cup Colocasia roots chopped pieces,and 1cup chopped square pieces of Kachil(optional) with Salt till soft but not mushy.Keep aside

Grind 1 cup grated Coconut and 4 Green chilly(or 2 dry Red chilly) to a smooth paste.Keep aside.

Method :-

Transfer the pressure cooked square pieces of vegetables into a vessel .

Add the ground Coconut paste to the cooked pieces and bring this to boil with little Water for 2 minutes on low flame.

Add 2cup little sour Butter milk and switch off the flame when you see the bubbles comming.

(If using Curd, first add little water and whisk it well and then add the whisked Curd only after the gravy has cool down a bit.) Check for Salt.

Heat 1tsp Coconut oil in a pan and splutter 1tsp Mustard seeds, then add 1/2 tsp Jeera and 1 spring fresh Curry leaves and fry well. Switch off the flame.

Pour the seasoning over the Thakka Ambat in the vessel and keep covered for 1 minute.

A yummy Thakka Ambat is ready to serve with Rice.