A classic Maharashtrian curry featuring tender dried green peas in a tangy, spiced coconut gravy. This comforting dish gets its signature sour 'ambat' flavor from kokum and is perfectly balanced with a hint of jaggery.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Vatana Ambat, Steamed Basmati Rice and Roasted Papad
Tangy, protein-packed Vatana Ambat with fluffy rice & crispy papad. Homestyle comfort food at its best!
This konkani dish is perfect for dinner. With 677.8299999999999 calories and 22.27g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
0.25 tsp
Hing
(Asafoetida)
10 leaves Curry Leaves
0.5 tsp Turmeric Powder (Divided use)
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1.5 tsp Goda Masala (Essential for authentic flavor)
5 pcs Kokum Petals (Soaked in a little warm water)
1 tsp Jaggery (Grated or powdered)
1.25 tsp Salt (Adjust to taste)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
4 cup Water (For cooking peas, grinding, and adjusting gravy)
Instructions
1
Pressure Cook the Peas
Wash the dried green peas and soak them in ample water overnight or for at least 8 hours.
Drain the soaking water. Transfer the peas to a pressure cooker.
Add 3 cups of fresh water and 1/4 tsp of turmeric powder.
Pressure cook on medium heat for 4-5 whistles, or until the peas are soft but not mushy. Allow the pressure to release naturally.
2
Prepare the Coconut Masala Paste (Watap)
Heat 1 tbsp of oil in a pan over medium heat. Add the sliced onion and sauté for 5-6 minutes until it becomes translucent and starts to brown at the edges.
Add the grated coconut and roast on low heat for 3-4 minutes, stirring continuously, until it turns light golden and aromatic. Be careful not to burn it.
Turn off the heat and let the mixture cool slightly. Transfer it to a grinder jar.
Add the chopped ginger, garlic cloves, green chilies, and 2 tbsp of fresh coriander leaves to the jar.
Grind to a very smooth paste, adding a few tablespoons of water as needed to facilitate grinding.
3
Prepare the Curry Base
In a heavy-bottomed pot or kadai, heat the remaining 2 tbsp of oil over medium heat.
Add the mustard seeds and let them splutter. Then add the cumin seeds and let them sizzle.
Add the hing and curry leaves, and sauté for about 30 seconds.
Add the finely chopped onion and cook for 6-7 minutes until it turns soft and golden brown.
Add the prepared coconut masala paste. Sauté for 8-10 minutes on low-medium heat, stirring frequently, until the paste darkens in color and oil begins to separate from the sides.
4
Simmer the Curry
Add the remaining 1/4 tsp turmeric powder, Kashmiri red chili powder, and goda masala. Stir and cook for one minute until the spices are fragrant.
Pour in the pressure-cooked green peas along with their cooking water. Mix everything well.
Add the soaked kokum petals, grated jaggery, and salt. Stir to combine.
Add up to 1 cup more water if you prefer a thinner gravy. Bring the curry to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, allowing the flavors to meld together beautifully.
5
Garnish and Serve
Taste the curry and adjust the salt, jaggery, or kokum if necessary to achieve the perfect balance of flavors.
Turn off the heat and garnish with the remaining fresh chopped coriander leaves.
Let the curry rest for 5-10 minutes before serving. Serve hot with steamed rice, chapati, or traditional Maharashtrian bhakri.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
