In Mangalore during rainy season Pathrade paan is
extensively used in households, and the stem is called Venti.
This Ambat is a gravy made with venti/colocassia stems and masala made with coconut and dal, tempered with roasted onion. Served best with rice.
Ingredients:
Venti/ Stems of colocassia leaves- 2 cups
Ambado/Hog plums -2
Tur dal- ¼ th cup
Coconut, fresh or frozen -1 cup
Red chillies – 6-7(long variety that is not so spicy)roast
in a tsp of oil
Tamarind marble sized(if using hog plums please avoid this)
Onion -2 medium finely chopped
Coconut oil preferably – 1 tbsp ( you can use any oil if you
don’t prefer this)
Salt to taste
Method:
Wash toor dal with ¾ th cup water and pressure cook it. Mash
the cooked dal and keep it aside.
Wash the venti/stems and remove the fibre from them as shown
in the video below.
Once all the chopping is done cook it till tender with hog
plums(if using).
For masala/ gravy/masolu-
Grind roasted red chillies, tamarind and fresh/frozen
coconut to a smooth paste.
Mix the ground masala, salt as per the taste to the cooked
venti and add enough water to get desired consistency. Mix well and cook for
atleast 5-7 minutes over a medium flame.
Now heat coconut oil in a small pan or tadka pan on low
flame and add finely chopped onions. Sauté it until the onions turn brown on
low flame itself.
Add this seasoning to the cooked curry, switch off the flame
and cover the vessel with lid.
Venti Ambat is ready to be relished with hot rice.
Aps Notes:
I have used long variety of chilly so I have added 7 of them
if the chilly you use is hot/spicy kindly adjust accordingly.
If you do not consume onion then you can use mustard seeds
and curry leaves for seasoning in place of onions.
Happy Cooking,
Aps
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