Cauliflower Leaves Ambat (South Indian Coconut Masala)

Cauliflower Leaves Ambat is a south Indian Konkani style coconut based curry with chopped fresh cauliflower leaves and onions simmering in a delicious, basic coconut masala.

With onions both in the curry and in the final tempering, it is one of the most favored curries in our community to enjoy with rice along with a simple veggie stir fry.

It tastes so good; it goes so well with chapattis, rotis or parathas too!

                               Jump to Recipe    Print Recipe

CAULIFLOWER LEAVES AMBAT

My meal planning always starts with checking the fridge for any veggie that needs using up soon or any leftovers around which I make the menu for the day.

This time, I chanced upon a head of cauliflower with fresh greens attached to it and I love using greens in my everyday meals!

As Konkani style meals are always our first love, could not resist using up those leaves to make ambat!

Ambat, Ghashi, Koddel, Bendhi etc. are basic coconut masalas in our south Indian Konkani cuisine.

Ambat has only onions in the curry and tempering, Ghashi has the basic coconut masala along with either garlic tadka or mustard seeds and curry leaves tadka.

Koddel and Bendhi are also similar but with difference in spiciness, tadka etc. too.

This ambat too has chopped onions in the curry as well as fried onions added for the final tempering.

But had to use up those leaves.

Traditionally, we make Ambat using commonly available greens like spinach, amaranth leaves or even legumes and beans.

But here, I could not resist making ambat using the fresh greens attached to the cauliflower which the vendor forgot to remove while selling it! Lucky for me the attached greens were fresh and green.

So, I washed and chopped cauliflower greens and cooked it along with chopped onions to make cauliflower leaves ambat!

If you cannot find cauliflower greens, then you can use any fresh green leaves you like or have like spinach, kale, Malabar spinach (or vaali as we call it), beet greens etc.

BASIC AMBAT COCONUT MASALA

All ambats, ghashis or any Konkani coconut based masalas have a basic coconut paste that we blend.

This then becomes the base for any curry we enjoy with rice be it with legumes, beans, greens  or any veggies too.

It has only coconut (either freshly grated or even frozen), roasted dry red chilies and a small marble sized piece of fresh tamarind or even sometimes tamarind paste instead.

Once pureed to a fine paste, it is used in different ambats, ghashis, chutney etc. along with greens, cooked beans (white, black, brown, red etc.), legumes (chana, chickpeas, black chana or kala chana etc.) and we end up making a variety of dishes to go with our rice for our everyday meals.

Today I have used fresh cauliflower greens. You can use beet greens or even carrot greens instead too.

INGREDIENTS NEEDED TO MAKE CAULIFLOWER LEAVES AMBAT

Cauliflower greens or leaves– If you are lucky enough to find fresh greens attached to the cauliflower that you get from your grocer, use that. If not, you can use spinach or any other greens like kale, beet greens etc. too.

Onions – We need chopped onions to use in the gravy as well as in the final tempering where chopped onions are fried in a bit of oil until it turns light brown…this is the final tadka which adds more flavors to the whole curry.

For the basic Coconut Masala – Coconut (fresh or frozen or even unsweetened desiccated coconut), red chili powder/cayenne pepper powder or roasted dry red chilies (roast dry red chilies in a little oil and then use) and a small piece of fresh tamarind or even tamarind paste if you cannot fine fresh tamarind.

Of course, some coconut oil or any other cooking oil along with salt to taste.

Minimal ingredients but the taste is just heavenly.

HOW TO MAKE CAULIFLOWER LEAVES AMBAT

Pick fresh looking leaves and tender stems if possible from a head of cauliflower. Discard the hard stems.

Wash the leaves and chop roughly.

Transfer to pressure cooker pan along with ½ cup of chopped onions.

Add a little water and pressure cook for 1 to 2 whistles or for a couple of minutes on medium low heat.

Open the pan when pressure drops. Set aside.

Now, let’s make the coconut ambat masala.

TO MAKE AMBAT COCONUT MASALA

In a blender jar, add 1 cup grated coconut, 1 to 2 teaspoons Kashmiri red chili powder (or 6-7 roasted dry red chilies) and a marble sized piece of fresh tamarind. You can use tamarind paste too….about ½ teaspoon).

Add some water and blend to a fine paste.

TO MAKE CAULIFLOWER LEAVES AMBAT

Add the coconut masala to the cooked greens and onions.

Mix and add enough water to make a medium thick gravy. Adjust according to your preference. Thick to enjoy with rotis/parathas or a bit diluted to enjoy with rice.

Add salt to taste and bring to a boil.

Simmer on medium low for a few minutes.

Final step is to add the tadka or tempering.

TO MAKE THE TADKA

In a small saucepan, heat 2 tablespoons of coconut oil.

When hot, add ½ cup of chopped onions and fry on medium heat until golden brown.

Add the tadka to the simmering coconut masala.

Give it a good mix and enjoy piping hot and delicious Cauliflower Leaves Ambat with rice or roti and parathas.

Enjoy and Happy Cooking/Eating!

Do try this easy peasy south Indian Konkani style coconut based curry using cauliflower greens/leaves - Cauliflower Leaves Ambat!

I am sure you and your family will thoroughly enjoy this delicous, comforting and simply flavorful ambat!

If you are interested in checking out more Konkani style dishes, then do try these:

• Ambuli Upkari (Raw Mango Curry)
• Ponsa Idlis (Steamed Jackfruit Cakes)
• Drumsticks Upkari (Moringa Stir Fry)
• Alasande Batata Sukkhe (Long Beans and Potato Coconut Curry)

More such delicious Konkani delights on the blog.

Do try them!

Now, let's check out how I made this easy, simple and delicious Cauliflower Leaves Ambat:

Print

Cauliflower Leaves Ambat

Cauliflower Leaves Ambat is a south Indian Konkani style coconut based curry with chopped fresh cauliflower leaves and onions simmering in a delicious, basic coconut masala. It goes perfect with rice or rotis/parathas too!

Course Brunch, Lunch

Cuisine Indian, Konkani, South Indian

Prep Time 15 minutes

Cook Time 20 minutes

Servings 4

Ingredients

• 2 cups loosely packed chopped cauliflower greens
• ½ cup chopped onions
• Salt to taste

FOR THE COCONUT MASALA

• 1 to 1 ½ cups grated coconut fresh or frozen
• 1-2 teaspoons red chili powder or 6-8 roasted dry red chilies
• 1 small lemon sized piece of fresh tamarind or ½ teaspoon tamarind paste

FOR THE TADKA/TEMPERING

• 2 tablespoons coconut oil or any cooking oil
• ½ cup chopped onions

Instructions

1. Pick fresh looking leaves and tender stems if possible from a head of cauliflower.
2. Wash and chop roughly.
3. Transfer to pressure cooker pan along with ½ cup of chopped onions.
4. Add a little water and pressure cook for 1 to 2 whistles or for a couple of minutes on medium low heat.
5. Open the pan when pressure drops. Set aside.
6. Now, let’s make the coconut ambat masala.

TO MAKE AMBAT COCONUT MASALA

1. In a blender jar, add 1 cup grated coconut, 1 to 2 teaspoons Kashmiri red chili powder (or 6-7 roasted dry red chilies) and a marble sized piece of fresh tamarind. You can use tamarind paste too….about ½ teaspoon).
2. Add some water and blend to a fine paste.

TO MAKE CAULIFLOWER LEAVES AMBAT

1. Add the coconut masala to the cooked greens and onions.
2. Mix and add enough water to make a medium thick gravy. Adjust according to your preference. Thick to enjoy with rotis/parathas or a bit diluted to enjoy with rice.
3. Add salt to taste and bring to a boil.
4. Simmer on medium low for a few minutes.

5. Final step is to add the tadka or tempering.

TO MAKE THE TADKA

1. In a small saucepan, heat 2 tablespoosn of coconut oil.
2. When hot, add ½ cup of chopped onions and fry on medium heat until golden brown.
3. Add the tadka to the simmering coconut masala.
4. Give it a good mix and enjoy piping hot and delicious Cauliflower Leaves Ambat with rice or roti and parathas.

5. Enjoy and Happy Cooking/Eating!

Recipe Notes

• Adjust amount of chili powder and tamarind according to personal preference.
• Instead of cauliflower greens, you can use any green leaves you have or like be it spinach, Malabar spinach, amaranthus leaves, beet greens etc.
• Make the gravy thick to enjoy with rotis or parathas but keep it a bit diluted to enjoy with hot steaming rice.
• Enjoy and Happy Cooking/Eating!

Time to PIN/SHARE: