Mixed fruit ambat is a sweet dish usually prepared in the season when three fruits that is ‘ambo’ (Konkani word for mango), ‘ponosu’ (Konkani word for Jack fruit) and ‘envas’ (Konkani word for pineapple) are available. Eventhough it is a sweet dish we add seasoning to this dish. Mixed fruit ambat is a Konkani specialty and you will get to feel the taste of all the three fruits combined together. The main garnishing ingredient is cashew nut and you should not miss that out while preparing the dish.
Ingredients
- 1 medium sized half ripened mango I have used ‘Moovanden’ mango
- 7 to 8 numbers of ripened jackfruit bulbs (remove the seeds)
- ½ cup of peeled and sliced pineapple
- 1/4th 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
Method
Wash the channa dhal and pressure cook it till soft. See that it does not become mushy.
Peel wash and cut the mango into slices as in photograph. See that you leave some peel on the mango slices. Remove the seeds form the jackfruit bulbs and discard them (since they are ripened you can check my recipe on bikkand thaleine). Cut the bulb into pieces as shown. Wash and peel the pineapple and cut it into pieces as shown in photograph.
Cook all the fruits 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 all the three fruits might have cooked. Now add channa dhal to the cooked fruits.
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. Then finally add the coconut scrapings and roast till golden brown.
Add ghee roasted cashew nuts as garnishing.
Your Mixed fruit ambat is ready to serve.
Tips
Adding coconut scrapings in seasoning will enhance the flavor and taste of the ambat.
Instead of roasting cashewnuts in ghee you can add them directly when you are cooking the fruits.
Do not forget the cashewnuts they are must and necessary or else you will not get the taste of ambat.
