Ambat Katli (Spicy Tangy Coconut Curry)
Ambat katli is a spicy and tangy coconut curry featuring fresh basale (basella alba) leaves and stems, combined with toor dal and a flavorful masala paste.
Ingredients
- 1 bunch Basale (basella alba) (Approximately 25 to 30 leaves and 5 to 6 stems, washed and chopped)
- 1 cup Toor Dal (Soak for 15 minutes before cooking)
- 1 cup Coconut, grated
- 1 small Onions (Roughly chopped)
- 1 teaspoon Cumin seeds
- 5 count Garlic cloves (Divided use)
- 9 count Dry red chillies (Divided use)
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder
- 1 handful White rice, cooked
- 1 tablespoon Oil
- 4 count Curry leaves
- 1 teaspoon Mustard seeds
Instructions
- 1In a mixer grinder, combine grated coconut, chopped onion, cumin seeds, 3 garlic cloves, 6-7 dry red chillies, salt, turmeric powder, and cooked white rice. Grind into a fine paste.
- 2In a pressure cooker, combine soaked toor dal, chopped basale leaves and stems. Cook under pressure for 5 minutes.
- 3In a vessel, heat oil and add mustard seeds. Once they splutter, add remaining garlic cloves, curry leaves, and 2 dry red chillies. Sauté briefly, then add the ground masala paste and cook for about 5 minutes.
- 4Add the cooked dal and basale mixture to the vessel with the tadka and masala. Stir well and bring to a boil. Serve hot.
Nutrition Facts
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