Pikkollo Ambya Ambat is a GSB Konkani style ripe mango sweet curry. Ripe Mango is called Pikkollo Ambo in Konkani.A delicious and sweet ripe mango curry recipe and step by step method with photos.
The following ingredients are needed to prepare Ambya Ambat.
Ingredients:-
Ripe Mangoes. - 4
Chana dal. -3/4cup
Jaggery grated. -1 cup
Cashewnuts. - 10 or 20
Salt. -to taste
For Grinding Coconut Masala paste:-
Grated Coconut. -1 cup
Dry Red chillies. - 1 or 2
Turmeric powder. -1/4tsp
For Seasoning:-
Coconut oil. -1tsp
Mustard seeds. -1tsp
Cumin seeds (Jeera). -1tsp
The following ingredients are needed to prepare Ambya Ambat.
Ingredients:-
Ripe Mangoes. - 4
Chana dal. -3/4cup
Jaggery grated. -1 cup
Cashewnuts. - 10 or 20
Salt. -to taste
For Grinding Coconut Masala paste:-
Grated Coconut. -1 cup
Dry Red chillies. - 1 or 2
Turmeric powder. -1/4tsp
For Seasoning:-
Coconut oil. -1tsp
Mustard seeds. -1tsp
Cumin seeds (Jeera). -1tsp
Curry leaves. -1 spring
Instructions:-
1). Wash the ripe Mangoes and chop the outer skin and keep aside
2). Crush or grate Jaggery and keep aside.
3). Wash and pressure cook Chana dal adding 1cup of water for 4 whistles and keep aside.
4). Grind grated Coconut along with dry Red chillies and Turmeric powder to a fine paste . Keep aside the ground Coconut Masala paste.
5). Keep aside dried cashew nuts.
Method:-
1). In a wide bottom kadai add the ripe Mangoes without skin and add 2 cup of water.
2). Add cashew nuts and required Salt into the kadai. Boil and cook the ripe Mangoes and Cashew nuts for 2 minutes on low flame.
3). Add crushed / grated Jaggery into the kadai.
4). Boil and cook till the Jaggery dissolves in water.Saute in between and mix the cooked Mangoes and Cashew nuts with the Jaggery solutions.
5). Add the cooked Chana dal into the kadai.
6). Mix the Chana dal with the ripe Mangoes Jaggery mixture and boil for 2 minutes on low flame.
7). Add the ground Coconut Masala paste into the kadai.
8). Add 1/2 cup of water into the kadai and mix the Coconut Masala paste. Boil and cook for 5 minutes on low flame. Saute in between.
9). When the Curry became semi thick switch off the flame.
10). Heat Coconut oil in a pan for seasoning and splutter Mustard seeds and Cumin seeds and saute well. Add Curry leaves and fry well. Switch off the flame.
11). Pour the above seasoning into the sweet ripe mango curry in the kadai.
12). Transfer the Ripe Mango Sweet Curry to a serving bowl.
Instructions:-
1). Wash the ripe Mangoes and chop the outer skin and keep aside
2). Crush or grate Jaggery and keep aside.
3). Wash and pressure cook Chana dal adding 1cup of water for 4 whistles and keep aside.
4). Grind grated Coconut along with dry Red chillies and Turmeric powder to a fine paste . Keep aside the ground Coconut Masala paste.
5). Keep aside dried cashew nuts.
Method:-
1). In a wide bottom kadai add the ripe Mangoes without skin and add 2 cup of water.
2). Add cashew nuts and required Salt into the kadai. Boil and cook the ripe Mangoes and Cashew nuts for 2 minutes on low flame.
3). Add crushed / grated Jaggery into the kadai.
4). Boil and cook till the Jaggery dissolves in water.Saute in between and mix the cooked Mangoes and Cashew nuts with the Jaggery solutions.
5). Add the cooked Chana dal into the kadai.
6). Mix the Chana dal with the ripe Mangoes Jaggery mixture and boil for 2 minutes on low flame.
7). Add the ground Coconut Masala paste into the kadai.
8). Add 1/2 cup of water into the kadai and mix the Coconut Masala paste. Boil and cook for 5 minutes on low flame. Saute in between.
9). When the Curry became semi thick switch off the flame.
10). Heat Coconut oil in a pan for seasoning and splutter Mustard seeds and Cumin seeds and saute well. Add Curry leaves and fry well. Switch off the flame.
11). Pour the above seasoning into the sweet ripe mango curry in the kadai.
12). Transfer the Ripe Mango Sweet Curry to a serving bowl.
A very tasty Ambya Ambat / Ripe Mango Sweet Curry is ready to serve with meal.
Ambya Ambat Recipe and Step By Step Method With Photos
Instructions:-
1). Wash the ripe Mangoes and chop the outer skin and keep aside.
Instructions:-
1). Wash the ripe Mangoes and chop the outer skin and keep aside.
2). Crush or grate Jaggery and keep aside.
3). Wash and pressure cook Chana dal adding 1cup of water for 4 whistles and keep aside.
4). Grind grated Coconut along with dry Red chillies and Turmeric powder to a fine paste . Keep aside the ground Coconut Masala paste.
5). Keep aside dried cashew nuts.
Method:-
1). In a wide bottom kadai add the ripe Mangoes without skin and add 2 cup of water.
2). Add cashew nuts and required Salt into the kadai. Boil and cook the ripe Mangoes and Cashew nuts for 2 minutes on low flame.
3). Add crushed / grated Jaggery into the kadai.
4). Boil and cook till the Jaggery dissolves in water.
5).Add the cooked Chana dal into the kadai.
6). Mix the Chana dal with the ripe Mangoes Jaggery mixture and boil for 2 minutes on low flame.
8). Add the ground Coconut Masala paste into the kadai.
8). Add 1/2 cup of water into the kadai and mix the Coconut Masala paste. Boil and cook for 5 minutes on low flame. Saute in between.
9). When the Curry becames semi thick switch off the flame.
10). Heat oil in a pan for a and splutter Mustard seeds and Cumin seeds and saute well. Add Curry leaves and fry well. Switch off the flame.
11). Pour the above seasoning into the sweet ripe mango curry in the kadai.
12). Transfer the Ripe Mango Sweet Curry to a serving dish.
A very tasty Ambya Ambat / Ripe Mango Sweet Curry is ready to serve with meal.
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