Takka
Ambat is a coconut based Kochi GSB Konkani style vegetable curd curry goes well with
rice. Vegetables like ash gourd, colocasia root, potato and kachil are used in this curd curry.Kachil is a variety yam rarely available root vegetable.
The following ingredients are needed to prepare Takka Ambat.
Ingredients:-
Ash gourd ( Kuvale). -1/4kg
Colocasia root (Mande). -5
Kachil. -1/4kg
The following ingredients are needed to prepare Takka Ambat.
Ingredients:-
Ash gourd ( Kuvale). -1/4kg
Colocasia root (Mande). -5
Kachil. -1/4kg
Potato. -1
Green chilly. -1
Curd. -1 cup
Salt. - as needed
For Coconut Green chilly paste:-
Grated Coconut. -1cup
Green chilly. - 4
For Seasoning:-
Coconut oil. -1tsp
Mustard seed. -1tsp
Cumin seeds. -1/2tsp
Curry leaves. -1spring
Instructions:-
1). Chop and remove the outer skin of ash gourd. Remove the seeds and wash the ash gourd and chop into square pieces.
2). Chop and remove the outer skin of colocasia roots and chop into round pieces.
3). Remove the outer skin of kachil and wash well. Chop the kachil into square pieces and wash again and keep aside.Peel,wash and chop one potato into square pieces.
4). Whisk the curd adding little water without lumps and keep aside.
5). Grind grated coconut and green chillies to a fine paste. Keep aside the ground coconut green chilly paste.
6). Wash and half slit one green chilly and keep aside.
Method:-
1). In a wide bottom cooking vessel add the chopped ash gourd, colocasia roots, kachil, potato, half slit green chilly and 1and 1/2 cup of water. Boil and cook the vegetables till soft.
2). Add required salt into the vessel and mix well.
3). Add ground coconut green chilly paste into the vessel and mix well. Cook for 3 minutes on low flame and switch off the flame. Allow the curry to cool.
4). When the curry is little cooled add whisked curd and mix well.
5). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds and saute well. Add curry leaves into the pan and fry in oil for a second and switch off the flame.
6). Pour the above seasoning into the vegetable curd curry in the cooking vessel.
A delicious Takka Ambat is ready to serve as a side dish with rice.
Green chilly. -1
Curd. -1 cup
Salt. - as needed
For Coconut Green chilly paste:-
Grated Coconut. -1cup
Green chilly. - 4
For Seasoning:-
Coconut oil. -1tsp
Mustard seed. -1tsp
Cumin seeds. -1/2tsp
Curry leaves. -1spring
Instructions:-
1). Chop and remove the outer skin of ash gourd. Remove the seeds and wash the ash gourd and chop into square pieces.
2). Chop and remove the outer skin of colocasia roots and chop into round pieces.
3). Remove the outer skin of kachil and wash well. Chop the kachil into square pieces and wash again and keep aside.Peel,wash and chop one potato into square pieces.
4). Whisk the curd adding little water without lumps and keep aside.
5). Grind grated coconut and green chillies to a fine paste. Keep aside the ground coconut green chilly paste.
6). Wash and half slit one green chilly and keep aside.
Method:-
1). In a wide bottom cooking vessel add the chopped ash gourd, colocasia roots, kachil, potato, half slit green chilly and 1and 1/2 cup of water. Boil and cook the vegetables till soft.
2). Add required salt into the vessel and mix well.
3). Add ground coconut green chilly paste into the vessel and mix well. Cook for 3 minutes on low flame and switch off the flame. Allow the curry to cool.
4). When the curry is little cooled add whisked curd and mix well.
5). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds and saute well. Add curry leaves into the pan and fry in oil for a second and switch off the flame.
6). Pour the above seasoning into the vegetable curd curry in the cooking vessel.
A delicious Takka Ambat is ready to serve as a side dish with rice.
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