Ambat Varan (a Curry) Recipe


  • 1/2 c. Red gram dal (like small lentils)
  •     Salt and jaggery to taste (jaggery is like brown sugar, actually dry sugar cane juice, like Sucanat)
  • 1/2 tsp Turmeric pwdr
  • 1 1/2 lt Water
  •     Tamarind pulp to taste (this makes it sour)
  • 3 x -(up to)
  • 4 x Sliced sliced green chillies
  • 1/2 tsp Chilli pwdr (cayenne)
  • 1 handf of coriander leaves, minced (cilantro)
  • 1 Tbsp. Groundnut oil (peanut oil)
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 1 pch Asafoetida (I do not know exactly what this is, but it's sold in Indian restaurants, and it's really good, some sort of spice, I keep mine in the freezer and it seems to last a long time)
  •     Few curry leaves


I Purchased The Cookbook In An Indian Grocery Story In Portland, Oregon. It Is Titled, "Rasachandrika, Saraswat Cookery Book, By The Saraswat Mahila Samaz Of Bombay. Nearly All Of…

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