Home Food The right way of preparing “Kaddu Da Ambal”

The right way of preparing “Kaddu Da Ambal”

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It is said that Dogra cuisine is a perfect embodiment of Sattvic and Rajasic qualities as mentioned in ancient scriptures. It is the food which nourishes body and mind. It is beneficial to the body and helps in development of higher senses. Dogra food is known for its mouthwatering yet simple dishes. And if we talk about the Dogra Cuisines, there are so many cuisines which are prepared on the special occassions. But there is a dish which is famous among the North Indians especially in our jammu, people love to have it with the Rajma Chawal and that is Ambal which is also known as “Khatta Mitha Ambal”. On the special occasions, we never forget to add it in our recipies list. We usually make it in our homes but not by the actual traditional method. Still in some places (villages and towns), it is prepared with the traditional method. The traditional recipe of Ambal is here:

INGREDIENTS:

  • 1 Kg Pumpkin (Orange in colour)
  • 250 gms Tamarind (Imli)
  • 20 gm Jaggery (Gur)
  • 1 tsp Fenugreek seeds (methi dena)
  • 200 ml mustard oil (sarson ka tal)
  • 6 kashmiri lal mirch
  • 1 tsp Red chilli powder
  • 2-3 turmeric powder (haldi)
  • Charcoal for dhuni
  • Corinder leaves (dhania) for garnshing

METHOD OF PREPARATION:

  1. First wash the Pumpkin and remove its skin with the sharp knife.
  2. Cut it into the medium sized cubes.
  3. Take oil in a Kadhi and allow it to heat. Add methi seeds and Kashmiri lal mirch in the Kadhi then add turmeric powder and red chilli powder to it. Saute for 30 seconds.
  4. Add the Pumpkin cubes and toss them well. After 5 minutes add 1 glass of water in it then cover it with the lid.
  5. After 10 minutes, put the lid and if the pumpkin gets softened add tamarind paste and jaggery to it.
  6. Again cover the lid and allow it to cook on a low flame.

Now, for Dhuni take a burning charcoal in a small bowl of steal, put some mustard oil on it and put it into the Kadhaai of the Ambal recipe and cover the lid with the lid for about 10-15 minutes so that the flavour get absorbed. At the last garnish it with the coriander