Ponsa ambat preparation is also similar to Ambya ambat, Kelya ambat and Mixed fruit ambat. It is another delicacy of GSB Konkani’s. It has got the flavor, taste and aroma of a ripe jackfruit. Fully mature and ripe jackfruit is used in the preparation of this dish. The jackfruit variety that is used is ‘Borkko ponosu’ as in Konkani or ‘Varikka Chakka’ in Malayalam. But for Ponsa ambat cashew nuts are not mandatory as in the other ambat preparation. Some recipes do not add channa dhal also. I have added channa dhal in my preparation but have not added cashew nuts to it. It is also served as a side dish for Upanayanam, wedding or if there is a small pooja at home accompanied by a feast Ponsa ambat becomes a side dish during the jack fruit ceremony.
Ingredients
You need
- 16 to 18 ripe jackfruit bulbs (Deseded) (The jackfruit variety used is ‘Borkko Ponosu’ in Konkani or ‘Varikka Chakka’ as in Malayalam)
- 1/4th cup of channa dhal
- 3 to 4 tbspns of jaggery
- 3 to 4 tbspns of grated coconut
- 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 scraping
Method
Wash the channa dal and pressure cook it till soft. See that it does not become mushy.
Peel wash and cut the jackfruit bulbs into cubes (Seeds are not needed).
Cook all the jackfruit cubes and the cooked channa dhal adding water and little salt. See that you do not make the fruits mushy (Add cashwenuts also at this stage if you are adding cashew nuts).
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.
By this time the jackfruit cubes would have got cooked (Now you can add the channa dhal to the cooked fruit if you have not added it in the beginning) 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 ponsa ambat. Then finally add the coconut scrapings in oil and roast till golden brown. Add this also to the ponsa ambat.
Your Ponsa ambat is ready to be served.
Tips
Adding coconut scrapings in seasoning will enhance the flavor and taste of the ambat.
Adding cashew nuts is optional. In the method of preparation of Ponsa amabt I have mentioned at which stage you have to add cashew nuts during cooking. If you do not want to add like that you can even roast them in ghee and add in the end.
