Ingredients:

• 150 g – Cauliflower florets (12 florets)
• 1 cup ( 200 ml ) – water
• 1/2 tsp – salt
• For Coconut paste:
• 1 cup (75 g ) – coconut, grated
• 5 – 6 dried Red Chillies, dry roast Red Chillies in 1/2 tsp – oil for 5 minutes on a low heat
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Tamarind paste
• 2 tbsp – water
• 1/2 tsp – Methi powder (uluva podi / Fenugreek powder)
• Make a smooth paste of above ingredients with water. Finally add Methi powder.
• For seasoning:
• 2 tsp – oil
• 1 tsp – Mustard Seeds
• 1/4 tsp – Jeera ( Cumin seeds )
• 1 spring- Curry leaves (6 Curry leaves)

Method:

1. Wash cauliflower florets and drain out water thoroughly.
2. In a bowl, mix cauliflower florets with 1 cup (200 ml ) water and salt.
3. Cover with a lid and cook on a medium heat for 10 minutes or until 3/4 done.
4. Add coconut paste, mix well (do not add extra water) and cook on a low heat for 8 – 10 minutes. Ambat should be of pouring consistency. Switch off the heat.
5. For seasoning:
6. Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera and fry for 1 minute.
7. Add curry leaves and saute for 2 – 3 minutes until fragrant. Pour the seasoning over cauliflower amabt and mix well. Serve with rice.
8. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya