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Curd curry/ takka ambat
Curd Curry/ Takka Ambat
Preparation
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Boil or pressure cook the vegetables in a little amount of water and a pinch of salt.
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Fry the chilies in 1/2 teaspoon oil.
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Grind into a fine paste with tamarind, jaggery and coconut using as little water as possible.
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Mix the paste with the boiled vegetables and get the curry to a boil.
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Mix curd with water need to get the curry to a desired consistency.
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Remove any lumps in the curd. Add the curd to the curry and salt the curry as per taste.
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Cook on low flame for another 2-3 minutes.
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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.
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Stir and add it to the curry.
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Cover the curry for 5 minutes so that the flavor from the seasoning gets infused into the curry.
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Serve hot with rice.
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