Curd curry/ takka ambat

Name: Curd curry/ takka ambat
Prep time: 5 min
Total time: 5 min
Yield: 2
Cuisine: En
Ingredients: 1 cup vegetables cut in cubes; 1 cup grated coconut; 1/2 cup curd or yogurt; 3-4 red chilies (byadgi or kashmiri chili will give the curry a rich red color); 4 pea-sized piece of tamarind or 1/4th teaspoon tamarind concentrate; 1 1/2 tablespoon coconut oil or any other oil; 1 teaspoon mustard seeds; 5-8 curry leaves or karipatta; 1 teaspoon jaggery or gur or 1 teaspoon sugar

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Other

Very Easy

5 min

Ingredients

1 cup vegetables cut in cubes
1 cup grated coconut
1/2 cup curd or yogurt
3-4 red chilies (byadgi or kashmiri chili will give the curry a rich red color)
4 pea-sized piece of tamarind or 1/4th teaspoon tamarind concentrate
1 1/2 tablespoon coconut oil or any other oil
1 teaspoon mustard seeds
5-8 curry leaves or karipatta
1 teaspoon jaggery or gur or 1 teaspoon sugar

Preparation

Boil or pressure cook the vegetables in a little amount of water and a pinch of salt.
Fry the chilies in 1/2 teaspoon oil.
Grind into a fine paste with tamarind, jaggery and coconut using as little water as possible.
Mix the paste with the boiled vegetables and get the curry to a boil.
Mix curd with water need to get the curry to a desired consistency.
Remove any lumps in the curd. Add the curd to the curry and salt the curry as per taste.
Cook on low flame for another 2-3 minutes.
Seasoning:
Heat coconut oil in a seasoning pan and add mustard. When the mustard starts to splutter, switch off the gas and add curry leaves.
Stir and add it to the curry.
Cover the curry for 5 minutes so that the flavor from the seasoning gets infused into the curry.
Serve hot with rice.