Ambya ambat is a sweet dish prepared during festivals, poojs’s, sashtipurthi, wedding and upnayanam. Eventhough it is a sweet dish we add seasoning to this dish. The important point you have to remember when preparing Ambat be it Ambya ambat, Kelya ambat, Ponsa ambat or Mixed fruit ambat is that you do not add turmeric powder to the dish or while grinding the coconut. The main garnishing ingredient is cashew nut and you should not miss that out while preparing the dish. The mango variety that I have used to prepare this dish is ‘Moovanden’ variety mango. You can even use small fibrous mangoes as well (‘Chandrakaran’ a small and fibrous mango variety that is native to Ernakulam district in Kerala). I would suggest that ‘Chandrakaran’ is more tastier than the ‘Moovanden’ variety mango for Ambya ambat preparation.
Ingredients
- 2 ‘Moovanden’ mangoes
- 1/4th cup Channa dhal (Black gram dhal)
- 3 to 4 tbspns grated coconut
- 3 to 4 tbsps grated jaggery
- 1 tbspn ghee
- 5 to 6 numbers cashew nuts
- 1 red chili
- A pinch of salt
For seasoning
- 1 to 2 tbspns coconut oil
- A small spoon mustard
- A small spoon jeera/cumin
- 1 sprig curry leaves
- 1 tspn coconut scrapings
Method
Wash the channa dal and pressure cook it till soft. See that it does not become mushy.
Peel wash and cut the mangoes into cubes. You need not have to throw away the seeds. You can use it for the dish.
Cook all the mango pieces, seeds of the mangoes and adding water and little salt. See that you do not overcook the fruits. Add cashwenuts also at this stage.
While the fruits are getting cooked, make a fine paste of 3 to 4 tbspns grated coconut and red chili and keep aside.
You can also heat the grated jaggery in very little water and sieve it to remove impurities. If you have brought impurity free jaggrey from the market then avoid this step.
You can also roast the cashew nuts in ghee and keep aside.
By this time the mango pieces would have got cooked. Now add the channa dhal to the cooked fruit. Also add grated jaggery directly if it is free of impurities or else add the jaggery solution that is free of impurities. Let it boil. Once it starts to boil add the fine paste and mix well. Switch off the flame at this stage.
Now you have to do the seasoning. In a small pan add coconut oil for seasoning. Add mustard seeds and when they start to splutter add cumin/jeera seeds and curry leaves. Add the seasoning to the ambya ambat. Then finally add the coconut scrapings in oil and roast till golden brown. Add this also to the ambya ambat.
Your Ambya ambat is ready to be served.
Tips
Adding coconut scrapings in seasoning will enhance the flavor and taste of the ambat.
Do not forget the cashew nuts they are must and necessary or else you will not get the taste of ambat.
