Curd curry/ takka ambat

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Curd Curry/ Takka Ambat
Other
2 servings
Very Easy
5 min

Ingredients

2

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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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