Thursday, August 25, 2011

Magge Ambat (Yellow Cucumber Curry)

Magge in konkani means Yellow cucumber. It is one of the vegetables which stays longer and doesn't require refrigeration. A dish is called ambat when it has a masala, dal and onion seasoning. In general ambat is a very mild dish and my favorite!!

  • Chopped Yellow cucumber- 1 1/2 cups
  • Toordal- 1/4 cup
  • Onion (medium sized)- 1 (1/2+1/2)
  • Grated Coconut, fresh/frozen- 1/2 cup
  • Roasted Red Chillies- 3-4
  • Tamarind- A very small ball (gooseberry sized)
  • Oil- 1 Tbsp
  • Salt- To taste

Cook toordal in a cooker by adding sufficient amount of water (2 whistles should be enough). Then once it cools down, add the chopped yellow cucumber, chopped onion(half of it) and salt to taste. Cook it along with cooked dal for one whistle (cooking the dal again will not hurt in any way). Turn off the heat and allow it to cool.

To make masala- grind the grated coconut, red chillis and tamarind to a smooth paste by adding little water. Add this masala to the cooked mixture and turn on the heat. once it comes to a boil, continue heating for 5-6 minutes. Then turn off the heat.
For seasoning- heat oil and once it gets heated, add the chopped onions (remaining half) and fry until its turns slight brown. Add this to vegetable-masala mixture. Mix it well. Magge Ambat is ready!!

Serve it hot with rice. It also goes well with dosa and idli. Above measurement serves 2-3 people. I served it with boiled rice (red rice), vodi (made by my amma(MIL)) and Yogurt. It is a heavenly combination!

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