This is a very aromatic and delicious curry prepared using Malabar spinach and dry prawns/shrimps in a coconut-based masala. This is a typical Mangalorean style preparation, tastes awesome with steamed rice.
Ingredients
2 cups finely chopped Malabar spinach / Vaali/ Basale Soppu
1/2 cup cooked Toor dal
1/4 cup roughly chopped onion
1/4 cup dry prawns
Salt to taste
For the masala paste:
3/4 cup grated fresh coconut
4 red chilies roasted in little oil
Little tamarind
Grind the above ingredients into a fine paste and keep aside
For the tempering:
5 tsp oil
1 big onion finely chopped
Procedure
Wash the chopped spinach well, cook in cooker with roughly chopped onion and 1/2 cup of water for 3 whistles
Clean the prawns and wash them in water 4-5 times in water
Transfer the cooked dal, cleaned dry prawns, and boiled spinach in a vessel, add salt, ground masala, and water if needed
Let it boil for 10 mins, switch off the flame
In a pan put oil and finely chopped onions
Fry till it turns brown color, add it to the prepared curry and your Ambat is ready to serve
Serve hot with rice.
Vegetarians can prepare this without dry prawns.
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