Curd curry/ takka ambat

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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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.

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