Ambya Ambat ~ Mango cooked in Dal-Coconut Gravy

Is there something called too-much-mangoes?I don’t think so:).Last year we didn’t have much during the mango season but this year we are making the most of it.The-so-called best of the lot Alphonso mangoes have not been so good this time and we stick to the good ol’ Chennai special Banganapally mangoes always.

They are so good to eat by themselves and I don’t feel like using them up in our cooking.But our mango-shopping last time gave us a few not-so sweet mangoes which were perfect to use up in cooking.I decided to make the most of it by making some Aamras and Ambya ambat.Ambat is a sweet dish made using ripe fruits and combining them with a dal and coconut mix.I usually make ambat using bananas[nendrapazham].I wanted to make this one as it is one of my dad’s favourites.He celebrated his birthday few days back and this one’s for him:).

Ambya Ambat ~ Mangoes cooked in Dal-Coconut gravy

Ingredients

Ripe Mango – 1,chopped into cubes
Channa dal – 100 gms,about ½ a cup
Grated Jaggery – 4 tbsp
Grated coconut - 1 cup

Red chilly - 1

Haldi/turmeric powder - 1 tsp

Cashewnuts - a handful

For the seasoning

Oil/ghee(or a mix of both) - 1 tbsp

Mustard seeds - 1 tsp

Curry leaves - a sprig

Method

Cook the Channa dal and the cashewnuts in a pressure cooker till done.Channa dal should be just cooked enough,not mushy.

Add the chopped mangoes and cook till soft.

When the mangoes are soft add jaggery and salt and mix well till the jaggery melts and blends with the dal.

Make a smooth paste of coconut,haldi and red chilly.

Add this to the cooked channa dal-mango mix.

Mix well and let it boil.

Prepare seasoning in a pan with oil,splutter mustard seeds and add curry leaves.Add it to the boiling ambat.

Serve hot!!

Sending this across to Srivalli for her Mango Mela!!

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