Curd Curry/ Takka Ambat

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.