Kuvlya tambidaein ambat the name itself suggests that it will be red in colour (as tambidae in Konkani means Red) but not deep red. It is called ‘Tambidae ambat’ because we use red chilli along with coconut in the preparation of ground paste. In my previous post I have discussed on the dhavae Kuvalya ambat. In that we added red chilli along with seasoning. The rest of the method remains the same. Kuvlya tambidaein ambat can be served as a side dish with rice.
In this recipe I will be discussing on the preparation of Kuvlya tambidaein ambat with tubers alone. For Kuvlya tambidaein ambat fruits are not added along with other tubers as in Dhavae Kuvlya ambat (Takka ambat/Ambus ambat/Kachila Ambat).
Ingredients
You need
- 100 g ash gourd
- 100 g of colcasia roots (I have used the bigger size one that is ‘vollaein mandae’ in Konkani)
- 1 green chilli
- 1/4th cup sour curd/buttermilk (Sour preferred)
- Salt to taste
For the ground paste
- 2 to 3 tbspns of Coconut gratings (Raw coconut preferred)
- 1 red chilli
For seasoning
- Coconut oil as required
- A small spoon mustard
- A small spoon jeera/cumin
- 1 sprig curry leaves
Method
Peel, remove the seed of ash gourd and cut it into cubes. Peel cut into small cubes and then wash the mandae (or else your hands will start to itch). See that the quantity of the cut ash gourd should be more or less equal to the quantity of colcasia roots (You can even have your ash gourd pieces slightly more than those of other tubers). Also slit a green chilli. Now transfer everything to the separator of a pressure cooker or if you do not have a separator you can very well use a vessel that will fit inside your pressure cooker. Add all the vegetables into the container including the slit chilli. Add salt and a little bit of water pressure cook. I usually cook it as follows: 1 whistle followed by reducing the flame to low and cooking for 5 minutes. Open the lid of the cooker when it cools down.
Now transfer everything to a new vessel and add water and you can check for salt at this stage and leave it to boil.
In the mean time grind coconut and red chilli to a fine paste and keep aside. In the same mixie bowl add curd and just give a single turn of your mixie. This is to remove any lumps from the curd else you will see lumps floating on top of your ambat on keeping.
Now the water would have boiled add the ground paste to the cooked vegetables and let it boil on low flame for 1 to 2 minutes. Once done switch off the flame and add curd. Now remove from the stove and keep aside.
Heat oil in a kadai/pan and add mustard seeds. When they splutter add jeera/ cumin seeds followed by curry leaves. Pour the seasoning on the Kuvlya tambidaein ambat.
Your Kuvlya tambidaein ambat is ready to be served.
Tips
Preferably use sour curd. If your curd is not sour you can add a little bit of tamarind to the dish. But still you have to add your curd.
