Tuesday, August 26, 2008
If you think this is my own experiment of fusion cooking to include healthy soybean in the traditional Manglorean fare, then you are mistaken. :-) I actually had this ambat at Mumbai's vegetarian, Konkani food restaurant - Rama Nayak's Udupi Shrikrishna. If you love Konkani vegetarian food, and if you happen to be in Mumbai, do not give it a miss. You will get a wonderful combo of dalitauy, upkaris, randayis, ghasshis, nonche & pathrodo at a very economical price.
Ram Nayak's Udupi Shrikrishna by Busybee
Soybean Curry - South Canara Way
1 cup dry soybean, soaked overnight
salt to taste
Grind to a fine paste
1/2 cup fresh coconut
4-5 byadgi chilies, roasted in a drop of coconut oil
1 tsp tamarind paste
2 tsp oil
1 small onion, minced
1. Drain & pressure cook soybean and keep aside.
2. Add cooked soybean in a saucepan.
3. Add ground masala and water to get the desired consistency.
4. Bring to boil. Add salt.
5. Heat oil in a small saucepan. Add minced onion.
6. As the onion turns brownish, but not burnt - add immediately to the Ambat and cover with the lid. Switch off the gas.
7. Serve this ambat with plain rice.
1. Use coconut oil to get the traditional flavor.
2. When cooking the south Canara way, "Ambat" is the curry when minced onion is used in tempering while the ground masala (coconut, byadgi chilies & tamarind) remains the same for most of the curries.
This Soybean Ambat is my contribution to Sia's JFI - Soya at The Monsoon Spice.