Kelya Ambat is a sweet dish prepared on festivals like Samsar Padvo, Laggachi Parabh as well as Sutan Punav in GSB Konkani homes. It is even prepared for wedding, upanayanam etc. 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, 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 banana variety that has to be used to prepare this dish is Kerala variety banana that is Nendran banana.
Ingredients
- 2 Nendran Banana’s
- 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 cashewnuts
- 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
Wash the channa dal and pressure cook it till soft. See that it does not become mushy.
Peel wash and cut the banana into circular slices.
Cook all the banana slices adding water and little salt. See that you do not overcook the fruits. 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 cashewnuts in ghee and keep aside.
By this time banana’s might have cooked. Now add channa dhal to the cooked fruit (Photo A). 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 (Photo B) and mix well (Photo C). Switch o ff 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. Then finally add the coconut scrapings and roast till golden brown.
Add ghee roasted cashew nuts as garnishing.
Your Kelya Ambat is ready to be served.
Tips
Adding coconut scrapings in seasoning will enhance the flavor and taste of the ambat.
Instead of roasting cashew nuts in ghee you can add them directly when you are cooking the banana’s.
Do not forget the cashew nuts they are must and necessary or else you will not get the taste of ambat.
