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Tuesday, 20 June 2017

Malabar spinach and dry prawns ambat


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 chillies roasted in little oil
Little tamarind
Grind the above ingredients into a fine paste and keep aside

FOR THE TEMPERING/ TADKA
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 it 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 colour,add it to the prepared curry and your ambat is ready to serve
  • Serve hot with rice .
  • Vegearians tcan  prepare this without dry prawns.


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