Today I am posting a recipe from Jammu and Kashmir. Every day this month I will post a recipe from a different state in India.
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Ambal is a dish made mainly by the dogra people from Jammu and Himachal Pradesh. It is made with yellow pumpkin and has a sweet and sour taste. This recipe has been adapted from here.
You will need
1 cup cubed yellow pumpkin
1 tbsp. olive oil
1/4 tsp. fenugreek seeds
1/4 tsp. turmeric powder
1 dried red chili pepper
a few drops of tamarind paste
1/2 tsp. jaggery
salt to taste
Heat oil in a pan and add the fenugreek seeds. When they start turning color add the red pepper and turmeric powder. Add the cubed pumpkin. Cover and cook on low heat until the pumpkin is soft. Ensure it does not burn.
Add tamarind paste dissolved in a 3 tbsp. water to the pan. Add the jaggery and salt to taste. Bring it to a boil. Turn off the heat.
Enjoy!
Ambal is a dish made mainly by the dogra people from Jammu and Himachal Pradesh. It is made with yellow pumpkin and has a sweet and sour taste. This recipe has been adapted from here.
You will need
1 cup cubed yellow pumpkin
1 tbsp. olive oil
1/4 tsp. fenugreek seeds
1/4 tsp. turmeric powder
1 dried red chili pepper
a few drops of tamarind paste
1/2 tsp. jaggery
salt to taste
Heat oil in a pan and add the fenugreek seeds. When they start turning color add the red pepper and turmeric powder. Add the cubed pumpkin. Cover and cook on low heat until the pumpkin is soft. Ensure it does not burn.
Add tamarind paste dissolved in a 3 tbsp. water to the pan. Add the jaggery and salt to taste. Bring it to a boil. Turn off the heat.
Enjoy!
I love Kashmir and whenever I see songs from 70 and 80's i love those sceneries from Kashmir..
ReplyDeleteoambal is interesting and healthy
Wonder what went wrong with your nadru recipe...but actually some people don't like the taste of nadru. .anyway this is a yum chutney.
ReplyDeleteYou are lucky that you had to throw away only one dish. I had quite a few. Ambal looks yummy.
ReplyDeleteI can only imagine the lovely smell of this chutney! it looks quite easy and the only thing I am missing is the jaggery. Any suggestions on how to substitute this? Would regular sugar do?
ReplyDeleteMaria, You can use sugar as a substitute. If you have brown sugar (light or dark) use it, if not use regular sugar. Let me know how it turns out.
DeleteChutney looks fantabulous, i can have this fantastic dish just with some rotis for my dinner, also love the addition of jaggery.
ReplyDeletethis one is so similar to oambal recipe in north eastern states, how same ingredients travel over to other parts and take a new form..interesting
ReplyDeletePumpkin chutney sounds innovative and interesting...
ReplyDeleteIt is so much similar to ombhal I made. Looks so delicious...
ReplyDeletethat's a really nice way to cook pumpkin.. looks great
ReplyDeleteThat's a nice chutney and more than anything else I love reading about your memories..:)
ReplyDeleteLovely chutney Varada. Interesting memories too.
ReplyDeleteThat chutney looks yumm Varada.
ReplyDeleteHmm. Not sure why u didn't like palak nadir, we really enjoyed it a lot.
love this spiced up pumpkin as pumpkin is one of my favorite veggies
ReplyDeleteLove this pumpkin love the chutney another way to get this not much liked veggie in my kids.;)
ReplyDeleteI can guess how yummy this must have tasted. We have similar version of curries using other vegetables in Andhra cuisine.
ReplyDeleteI love any dish made with pumpkins. This one is really a keeper!
ReplyDeletepumkin chutney from jammu looks very tempting and delicious dear :) very interesting !!
ReplyDeleteColorful n& quick to make sidedish.
ReplyDelete