Monday, July 31, 2017


New dish I learn from Mangalorian cuisine is the Vaali ambat which is a extremely nutritious vegetable high in vitamin A, Iron , proteins ,Calcium and low in calories. Its nothing but Malabar spinach where its leaves are thick with tender edible stem. Its grounded in a coconut gravy and thus we call it as Ambat. There are many variations of using this spinach like used along with prawns or clams or papaya which is the great combo or with jack fruit seeds etc etc. Here people end up adding fried onion and garlic as seasoning but along with that a slight change I have done is added mustard seeds, urad dal and curry leaves too which I prefer and would love to have in all my curries :) Its tastes equally good.

1 Bunch Malabar spinach

1/4 Cup Toor dal.

1 Onion

3/4 Cup Water

Salt to taste


3/4 Cup Grated Coconut

1 tbsp Fried Coconut seeds

3 Fried Dry chilly

1 tsp Turmeric pd

1 tsp Tamarind extract

Water as needed.


1 tbsp Coconut oil

2 tsp Mustard seeds

1 tbsp Urad dal

3 to 4 Methi seeds

Few curry leaves

1 Onion

5 Garlic cloves


Take off the leaves and tender part of the stem. Clean and rinse. Chop up the leaves and cu the stem 3 inch long. Now take a pressure cooker and add those leaves, stem, tur dal, onion with water and cook them for 10 min or for 2 whistle. Meanwhile grind the ingredients mentioned above with adequate amount of water to get a grounded coconut paste.

Once the pressure cooked spinach dal mixture is cooked, add the coconut masala and bring them to boil. Transfer them into a bowl.

Heat coconut oil for seasoning. Add mustard seeds and allow them to splutter. Then add urad dal methi seeds and fry till brown followed by garlic and onion. Saute them well and add to the gravy.

Serve hot with steamed rice.