I'm not a big fan of bottle gourd (dudhi, lauki or churakka in malayalam) and here I'm making an effort to like the vegetable. Ambat is a konkani dish with coconut based gravy and tamarind or kokum or bilimbi (irumban puli) is added for sourness. Addtion of cooked toor dal and coconut gravy made bottle gourd more appealing to the palate. It tasted like a distant cousin of sambar because of the addition of toor dal and tamarind pulp. Loved it with both rice and chapathi.
Recipe Courtesy: The Indian Food Court
This sounds like the 'puli-koottan' we make, except for the addition of toor dal.
ReplyDeleteDeepa same here, eniku kandooda churakka, I never cooked with it...
ReplyDeleteNew recipe,looks yummy,thanks for sharing.
ReplyDeleteDelicious curry! Nattil ethine pulincurry ennannenne thonnunnu villikunne. Trissurile oru friend eyyide enikku athinte recipe thannirunnu. Athu vellarikka or kumbalanga vechannu undakunne. Njan athu udan try cheyyunundu..
ReplyDeleteyum..what a combo, sounds delicious!
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Slurp,fingerlicking dish..
ReplyDeletebouth he sunder dish hai aapke dear
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