HOW TO MAKE SPINACH AMBAT?
SPINACH AMBAT- A COCONUT AND DAL BASED SPINACH CURRY MADE KONKANI STYLE
Konkani style spinach ambat is something that i discovered only last year. This ambat is a creamy dal made with the goodness of coconut. Konkani recipes call for lots of coconut. And this spinach ambat is no exception.
We love eating spinach ambat with ragi mudde or hot rice. But my favorite way to eat spinach ambat is always with ragi mudde and ghee. You can also use other types of greens like malabar spinach or amaranth. Here i have used a mix of spinach and amaranth.
Recipe For Spinach Ambat
Spinach Ambat Recipe
Ingredients
- Spinach 1 cup tightly packed chopped finely
- Amaranth ½ cup tightly packed chopped finely
- Toor dal ½ c
- Turmeric powder 1 tsp
- Jaggery 1 tbsp
- Freshly grated coconut 4 tbsp
- Dry red chilies 4-6
- Tamarind pulp 1 tbsp
- Salt to taste
- Oil 2 tsp
- Mustard seeds 1 tsp
- Urad dal 1 tsp
Instructions
- Grind together fresh coconut, tamarind pulp and dry red chili to a smooth paste, adding ½ c of water.
- Set aside.
- Clean spinach well.
- Add this to a wide and deep bottomed pan along with toor dal, salt, jaggery, turmeric powder and 1.5 cups of water. Make sure the dal is on the top layer.
- Pressure cook this for 3 to 4 whistles. Let pressure release of its own.
- Once dal is cooked, add the ground paste to the dal and mix well.
- Now, heat a pan with oil. Add mustard seeds and once they pop, add urad dal and curry leaves. Add the dal mixture to this, mix well and let it simmer on medium flame till frothy.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
If you are interested in more spinach recipes, check out Spinach garlic dal, Avocado spinach paratha and Spinach Kootu
Stepwise Pictorial For Spinach Ambat Recipe
Grind together fresh coconut, tamarind pulp and dry red chili to a smooth paste, adding ½ c of water. Set aside.
Clean spinach well. Add this to a wide and deep bottomed pan along with toor dal, salt, jaggery, turmeric powder and 1.5 cups of water. Make sure the dal is on the top layer. Pressure cook this for 3 to 4 whistles. Let pressure release of its own.
Once dal is cooked, add the ground paste to the dal and mix well.
Now, heat a pan with oil. Add mustard seeds and once they pop, add urad dal and curry leaves. Add the dal mixture to this, mix well and let it simmer on medium flame till frothy.
Once done, switch off flame and serve hot.
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