Curd curry/ takka ambat

2 servings
5 min
Very Easy


Number of serving: 2
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


  • 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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