ambat katli ( spicy tangy coconut curry)
Ambat katli- spicy tangy coconut curry with some fresh leaves of basale( basella alba ) chopped along with pieces of its stem
Cooking Time
20min
Prep Time
10 min
Serves
4
Categories
Curry
Dinner
Lunch
Main Dish
Side Dish
Cooking tools used
Pressure Cooker
Mixer Grinder
Cuisines
Indian - Nawayath cuisine
Indian - Malabar cuisine
Indian - Konkan cuisine
Indian - Karnataka
Indian
Ingredients
Main Section
Basale( basella alba)
1
bunch
Say about 25 to 30 leaves and 5 to 6 stems. Leaves washed and chopped. Stem washed and cut into pieces of 2 inches
Toor Dal
1
cup
Soak before 15 mins
Masala
coconut (grated)
1
cup
onions
1
unit/count
Small. Roughly chopped
cumin seeds
1
tsp
garlic cloves
3
unit/count
dry red chillies
6-7
unit/count
salt
1
tsp
Turmeric powder
1
tsp
white rice (cooked)
1
handful
Wagarni/tadka
oil
1
tbsp
curry leaves
3-4
unit/count
garlic cloves
2
unit/count
mustard seeds
1
tsp
dry red chillies
2
unit/count
Step 1
Masala- Grind all the masala in a mixer. Make a fine paste.
Cut basella alba leaves along with stem and wash thoroughly.
Step 2
In a pressure cooker, put soaked dal, cut leaves and stem and cook it for 5 mins.
Step 3
Wagarni/tadka:- In a vessel, put 1 tbs oil, dry red chilly, curry leaves, mustard, garlic. Add the ground masala and cook well for about 5 mins.
Step 4
Now add the cooked leaves along with cooked dal. Let it boil.
Ambat katli is ready to serve.
More Recipes with
coconut (grated)
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