Tuesday, August 30, 2011

Vaali Ambat (Malabar Spinach Curry)

Vaali Ambat is a very popular konkani dish. This dish is rich in protein, fiber and minerals. Try making this delicious healthy dish.

  • Malabar Spinach- 1 bunch
  • 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
Note: This dish is more popularly made as Vaali-Papashpala(raw papaya) Ambat i.e they also add pieces of raw papaya while cooking, which goes very well with malabar spinach. Even yellow cucumber can be substituted for raw papaya (I didn't add both of them).


Clean the malabar spinach and separate the leaves from the stem. Cut the stem into 1-1.5 inches long. Wash toordal thoroughly. Take the stem of the malabar spinach, toordal and chopped onion (half of it) in a cooker. Add sufficient water and salt to taste. 

Cook them for two whistles. Meanwhile chop the leaves of the malabar spinach and cook them separately  by adding it in boiling water (use a small vessel). The leaves will take less than 5 minutes to cook. Add the cooked leaves to the cooked dal-stem mixture and mix well.
For the masala- Grind the grated coconut,red chillies and tamarind to a smooth paste by adding little water. Add this masala to the above cooked mixture and bring it to a boil. When it comes to boil, continue heating for five more minutes. 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 and dal-masala mixture. Mix it well. Vaali Ambat is ready!!

Serve it hot with rice, idli. Above measurement serves two people.

No comments :

Post a Comment