Kachila Ambat / Kachil Ambat is a Kochi GSB Konkani style curd and coconut based curry made with Kachil. Kachil Ambat is usually prepared during special festival occasions. Kachil is a variety Yam available in plain white and purple colour. A detailed recipe of Kachila Ambat and step by step method with photos.
The following ingredients are needed to prepare Kachila Ambat / Kachil Ambat.
Kachil. - 1/2 kg (white colour)
Ash gourd [Kuvale]. - 250 gm.
Colocasia root [Mande]. - 5
Curd. -2 cup
Salt. - to taste
For Grinding the Coconut Paste:-
Grated Coconut. -1cup
Green chillies. -2
For Seasoning:-
Coconut oil. -1tsp
Mustard seeds. -1tsp
Cumin seeds. -1/2tsp
Curry leaves. -1spring
Instructions:-
1. Chop and remove the outer skin of Kachil and chop into medium cubes. Wash well and keep aside.
2. Chop and remove the outer skin of Ash gourd. Remove the seeds and chop the Ash gourd into medium cubes. Wash well and keep aside.
3. Remove the outer skin and chop Colocasia root [Mande] into lengthy pieces. Wash well and keep aside.
4. Whisk the Curd adding little water without lumps and keep aside.
5. Grind grated Coconut along with Green chillies to a fine paste. Keep aside the ground Coconut paste.
The following ingredients are needed to prepare Kachila Ambat / Kachil Ambat.
Kachil. - 1/2 kg (white colour)
Ash gourd [Kuvale]. - 250 gm.
Colocasia root [Mande]. - 5
Curd. -2 cup
Salt. - to taste
For Grinding the Coconut Paste:-
Grated Coconut. -1cup
Green chillies. -2
For Seasoning:-
Coconut oil. -1tsp
Mustard seeds. -1tsp
Cumin seeds. -1/2tsp
Curry leaves. -1spring
Instructions:-
1. Chop and remove the outer skin of Kachil and chop into medium cubes. Wash well and keep aside.
2. Chop and remove the outer skin of Ash gourd. Remove the seeds and chop the Ash gourd into medium cubes. Wash well and keep aside.
3. Remove the outer skin and chop Colocasia root [Mande] into lengthy pieces. Wash well and keep aside.
4. Whisk the Curd adding little water without lumps and keep aside.
5. Grind grated Coconut along with Green chillies to a fine paste. Keep aside the ground Coconut paste.
Method:-
1. In a pressure cooker add chopped Kachil pieces, Ash gourd pieces, Colocasia pieces and 1cup of water and pressure cook for 2 whistles. (You can cook the vegetables in a cooking vessel adding water and Salt till soft).
2. In a cooking vessel add the pressure cooked vegetables and add 2 cup of water.
3. Add required Salt into the cooking vessel and mix well.
4. Boil and cook the vegetables for 2 minutes on low flame.
5. Add the ground Coconut paste into the cooking vessel and mix well.
6. Boil and cook for 2 minutes on low flame. Switch off the flame.Keep aside the curry to cool.
7. Keep aside the curry to cool.Then add whisked Curd into the curry in the cooking vessel and mix well.
8. Heat Coconut oil in a pan on low flame for seasoning. Splutter Mustard seeds and Cumin seeds and saute well. Add Curry leaves and fry well.
9. Pour the above seasoning into the curry in the cooking vessel.
10. Transfer the Kachila Ambat to a serving bowl.
A very tasty Kachila Ambat is ready to serve with Rice.
1. In a pressure cooker add chopped Kachil pieces, Ash gourd pieces, Colocasia pieces and 1cup of water and pressure cook for 2 whistles. (You can cook the vegetables in a cooking vessel adding water and Salt till soft).
2. In a cooking vessel add the pressure cooked vegetables and add 2 cup of water.
3. Add required Salt into the cooking vessel and mix well.
4. Boil and cook the vegetables for 2 minutes on low flame.
5. Add the ground Coconut paste into the cooking vessel and mix well.
6. Boil and cook for 2 minutes on low flame. Switch off the flame.Keep aside the curry to cool.
7. Keep aside the curry to cool.Then add whisked Curd into the curry in the cooking vessel and mix well.
8. Heat Coconut oil in a pan on low flame for seasoning. Splutter Mustard seeds and Cumin seeds and saute well. Add Curry leaves and fry well.
9. Pour the above seasoning into the curry in the cooking vessel.
10. Transfer the Kachila Ambat to a serving bowl.
A very tasty Kachila Ambat is ready to serve with Rice.
KACHILA AMBAT RECIPE - STEP BY STEP METHOD WITH PHOTOS
Instructions:-
1. Chop and remove the outer skin of Kachil and chop into medium cubes. Wash well and keep aside.
1. Chop and remove the outer skin of Kachil and chop into medium cubes. Wash well and keep aside.
2. Chop and remove the outer skin of Ash gourd. Remove the seeds and chop the Ash gourd into medium cubes. Wash well and keep aside.
3. Remove the outer skin and chop Colocasia root [mande] into lengthy pieces. Wash well and keep aside.
4. Whisk the Curd adding little water without lumps and keep aside.
5. Grind grated Coconut along with Green chillies to a fine paste. Keep aside the ground Coconut paste.
Method:-
1. In a Pressure cooker add chopped Kachil pieces, Ash gourd pieces, Colocasia pieces and 1cup of water and pressure cook for 2 whistles. (You can cook the vegetables in a cooking vessel adding water and Salt till soft).
1. In a Pressure cooker add chopped Kachil pieces, Ash gourd pieces, Colocasia pieces and 1cup of water and pressure cook for 2 whistles. (You can cook the vegetables in a cooking vessel adding water and Salt till soft).
2. In a cooking vessel add the pressure cooked vegetables and add 2 cup of water.
3. Add required Salt into the cooking vessel and mix well.
4. Boil and cook the vegetables for 2 minutes on low flame.
5. Add the ground Coconut paste into the cooking vessel and mix well.
6. Boil and cook for 2 minutes on low flame.Switch off the flame.
7. Keep aside the Curry to cool.Then add whisked Curd into the curry in the cooking vessel and mix well.
8. Heat Coconut oil in a pan on low flame for seasoning. Splutter Mustard seeds and Cumin seeds and saute well. Add Curry leaves and fry well.
9. Pour the above seasoning into the curry in the cooking vessel.
10. Transfer the Kachila Ambat to a serving bowl.
A very tasty Kachila Ambat is ready to serve with Rice.
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