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cauliflower leaves ambat

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!