Jun 24, 2011

Potato Ambat

Potato Ambat

A delicious gravy goes well with Rice

Serves: 3

You will need

3 potatoes, cut into cubes
1 cup ( 200 ml ) water
1/2 teaspoon salt

For coconut paste:

1 cup (75 g ) coconut, grated
4 dried red chillies, dry roast red chillies in 1/2 teaspoon oil for 5 minutes on a low heat
1/4 teaspoon turmeric powder
1/2 teaspoon tamarind paste
2 tablespoon water

Make a smooth paste of above ingredients with water.

For seasoning:

2 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon jeera ( cumin seeds )
1/4 teaspoon methi seeds ( fenugreek seeds )
1 spring curry leaves


In a bowl, mix potato cubes with 1 cup (200 ml ) water and salt. Cover with a lid and cook on a medium heat for 15 minutes or until done (or microwave high for 5 minutes).

Add coconut paste, mix well (adjust consistency of the gravy with 1/4 cup (50 ml) water if required) and cook on a low heat for 8 - 10 minutes. Ambat should be of pouring consistency. Switch off the heat.

For seasoning:

Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera and methi and fry for 1 - 2 minute until brown. Add curry leaves and saute for 2 - 3 minutes until fragrant. Pour the seasoning over potato amabt and mix well. Serve with rice.

1 comment:

Priya said...

Slurp, mouthwatering here, potato ambar looks super delicious..