Thambdi Bhajji Ambat (Red Amaranth Leaves Coconut Curry) is a south Indian Konkani style coconut based gravy with amaranth leaves and onions which you got to try!
(Full Step-wise recipe as well as Printable/To Save Recipe card is below)
With onions in the gravy as well as in the tempering or tadka too, it is one of our nostalgic, traditional, Mangalorean way to enjoy fresh, nutritous leafy greens swimming in our favorite coconut masala Konkani style.
Piping hot Ambat mixed with some steaming hot, freshly cooked rice is absolute comfort food!
For roti or chapatti lovers, it can be a perfect curry to dip your Indian breads and enjoy them too!
Totally vegetarian/vegan, easily customizable to make with any leafy green or even any other cooked veggie you have or like and with very simple Indian pantry ingredients, it is an absolute must try if you love south Indian food.
(If you are looking for another variation of this delicious curry, then you have to check out a similar curry but without onions.
It is another of our favorites THAMBDI BHAJJI SAASAM with mustard seeds instead of onions. Do check this unique and traditional curry too!)
AMBAT THE MANGALOREAN WAY
On my way back from my mandatory morning walk, I sometimes cut across to our local veggie vendors who sell veggies and greens fresh from the local farm; Indian farmer’s Market!
I could not resist the freshness of those veggies and picked up some for myself right away.
One among them were these fresh bunches of these highly nutritious amaranth leaves which can be made into a stir fry or added in any curry.
Our favorite way Mangalorean style is this comforting “Ambat”, a coconut based masala with onions in the gravy as well as in the tadka or tempering!
A basic coconut masala (coconut, dry red chili peppers and tamarind), cooked amaranth leaves (cooked along with a handful of chopped onions) and a final tadka of again onions which have been gently caramelized into these aromatic, golden bits of yumminess is the total dish!
(If you want to avoid onions, then try the saasam. Cook the green leaves, add the coconut masala (with a dash of mustard seeds...hence the name saasam or mustard seeds as called in our language Konkani) and finish off with a tadka of just mustard seeds and curry leaves in coconut oil).
Have you tried these?
I guarantee that you will love both...the one with onions called ambat and the one with mustard seeds called Saasam!
My family was lapping ambat up like there is not tomorrow!
INGREDIENTS NEEDED TO MAKE THAMBDI BHAJJI AMBAT
Amaranth Leaves – Here you can use red or green amaranth leaves. Just need the tender stems and the fresh leaves.
If you cannot find these, then any leafy green like regular spinach, Malabar spinach, kale leaves etc. will do too.
Not fond of leafy greens? Then cook up your favorite veggies (any gourd, potato or even fresh beans or even dried beans would work) and make ambat.
Coconut – We use freshly grated coconut but you can definitely use frozen grated or even coconut chunks. Dry, unsweetened coconut works well too although fresh coconut is always better.
Dry red chilies – Dry red chili peppers are what we always use in our coconut based curries.
The dry red chilies could be just the fiery ones (adjust the amount) or a mix of the fiery red ones and the mildly spicy Bydagi or Kashmiri red chilies which add more of that gorgeous red color without all that spicy heat.
If you cannot find any dry red chilies, then use red chili powder (the fiery ones or the mild one like Kashmiri red chili powder).
Tamarind – We love to use fresh tamarind found locally in all our Mangalorean coconut curries but you could use bottled tamarind paste too.
Onions – These are needed to make it an "ambat"; to be cooked along with the amaranth leaves as well as in the final tadka or tempering.
Other Ingredients – Coconut oil (or any odorless cooking oil) and of course salt to taste.
Minimal and simple isn’t it?
(Amounts and step-wise as well as Printable/To Save Recipe Card is below)
SERVING SUGGESTIONS
As mentioned before, this simple, comforting, south Indian AKA Mangalorean style coconut based Thambdi Bhajji Ambat or simply put Amaranth Leaves Coconut curry goes so well with some hot, steaming rice along with a side of vegetable stir fry on the side and/or even a salad.
But if you love your Indian breads like roti, parathas, chapattis etc., then make it a bit thick and enjoy ambat, dipping chunks of your favorite Indian bread in them.
We enjoyed this ambat with some freshly cooked rice, Poddale Upkari (Snake Gourd stir fry), some freshly cooked corn (with salt and chili powder), yogurt, some cucumbers, carrots for freshness and of course a sweet ending with some Pistachio Chikki/Brittle.
Do try this traditional curry from our Konkani cuisine and I am sure you will be making it often or even maybe look out to get some leafy greens just to make this for you and your family.
Enjoy and Happy Cooking/Eating!
For more similar Konkani style curries, do check out these:
Pulikoddel (Ash gourd in Coconut Gravy)
to name some from my blog.
Now, to the recipe:
Thambdi Bhajji Ambat (Red Amaranth Leaves Coconut Curry)
Ingredients
- 2 bunches fresh red amaranth leaves or any leafy green vegetable
- 1 small onion chopped roughly
- Salt to taste
FOR THE COCONUT AMBAT MASALA:
- 1 cup grated coconut fresh or frozen
- 3 Byadgi red chili/Kashmiri red chilies more for color
- 3-4 Spicy Guntur dry red chilies for heat or spice
- 1 marble sized fresh tamarind or ½ teaspoon tamarind paste
FOR TEMPERING/TADKA:
- 2 tablespoons coconut oil or any cooking oil
- ½ cup chopped onions
Instructions
-
Wash fresh Amaranth leaves in plenty of water until the water is clear. (Make sure to chop off the stem portion or any hard stems).
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Leave to drain in a colander.
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Once almost drained, chop roughly and transfer to a pressure cooker along with 1 medium sized onion, roughly chopped. I have used about 2 ½ cups chopped leaves.
-
Add just enough water to soak the leaves and pressure cook for 2 whistles in an Indian stove top pressure cooker and for abut 2 minutes on “HIGH” in an Instant Pot.
-
Meanwhile, make the ambat coconut masala.
TO MAKE THE COCONUT AMBAT MASALA:
-
The first step is to gently roast the dry red chili peppers (about 6-8; check ingredient list) in a drop or two of oil on medium heat until just slightly roasted.
You can use red chili powder or Kashmiri red chili powder instead too...about 1 teaspoon.
-
Now, in a blender jar, add 1 cup grated coconut, the roasted dry red chilies, 1 small marble sized fresh tamarind (or ½ teaspoon tamarind paste).
-
If the pressure has dropped (in the pressure cooker), you can use the water that is in the pressure cooker to blend the coconut; or, you can use fresh water.
-
Add just enough water to make a fine paste of the ingredients in the blender.
TO MAKE THAMDI BHAJJI AMBAT:
-
Once the amaranth leaves have cooked and the pressure has dropped in the pressure cooker, open the lid and add the coconut paste.
-
Mix well and add more water to adjust consistency. Add more water to make the ambat thick (to enjoy with Indian bread) or diluted (to enjoy with rice).
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Add salt to taste and bring to a boil.
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Once it has come to a boil, reduce heat and simmer for a few mintues.
-
Time now, to add the final oomph factor….the tadka!
TO MAKE THE TADKA/TEMPERING:
-
In a small saucepan, add 2-3 tablespoons of coconut oil or any cooking oil.
-
When hot, add ½ cup chopped onions and fry them on medium heat, stirring often until the onions have started to brown.
-
When they turn light brown and are slightly caramelized, add to the simmering ambat.
-
Mix well and serve hot with steaming hot rice and a stir fry on the side.
-
Make it a little thick and you have a wonderful, satiating, comforting south Indian leafy coconut curry to dip your rotis, parathas, puris etc.
-
Enjoy and Happy Cooking/Eating!
Recipe Notes
- Make sure to wash the leaves well and discard any hard stems.
- Adjust the amount of red chilies according to your spice level.
- The same curry can be made with any leafy green like spinach, Malabar spinach or any green or vegetable you like.
- Adjust the consistency of ambat to your preference.
- Enjoy and Happy Eating!
STEP-WISE INSTRUCTIONS TO MAKE AMARANTH LEAVES AMBAT
Wash fresh leaves in plenty of water until the water is clear. (Make sure to chop off the stem portion or any hard stems).
Leave to drain in a colander.
Once almost drained, chop roughly and transfer to a pressure cooker along with 1 medium sized onion, chopped. I have used about 2 ½ cups chopped leaves.
Add just enough water to soak the leaves and pressure cook for 2 whistles in an Indian, stove top pressure cooker and for abut 2 minutes on “HIGH” in an Instant Pot.
Meanwhile, make the ambat coconut masala.
TO MAKE THE COCONUT AMBAT MASALA:
The first step is to gently roast the dry red chilies (about 6-8; check ingredient list) in a drop of oil on medium heat until just slightly roasted.
Now, in a blender jar, add 1 cup grated coconut, the roasted dry red chilies, 1 marble sized fresh tamarind (or ½ teaspoon tamarind paste).
(If the pressure has dropped (in the pressure cooker), you can use the water that is in the pressure cooker to blend the coconut; or, you can use fresh water).
Add just enough water to make a fine paste of the ingredients in the blender.
TO MAKE THAMDI BHAJJI AMBAT:
Once the amarnthus leaves have cooked and the pressure has dropped in the pressure cooker, open the lid and add the coconut paste.
Mix well and add more water to adjust consistency. You can make the ambat thick or diluted (to enjoy with rice).
Add salt to taste and bring to a boil.
Once it has come to a boil, reduce heat and simmer for a few mintues.
Time now, to add the final oomph factor….the tadka!
TO MAKE THE TADKA:
In a small saucepan, add 2-3 tablespoons of coconut oil or any cooking oil.
When hot, add ½ cup chopped onions and fry them on medium heat, stirring often until the onions have started to brown.
When they turn light brown, add to the simmering ambat.
Mix well and serve hot with steaming hot rice and a stir fry on the side.
Make it a little thick and you have a wonderful, satiating, comforting south Indian leafy coconut curry to dip your rotis, parathas, puris etc.
Enjoy and Happy Cooking/Eating!
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