A vibrant Goan curry that's a perfect balance of tangy and spicy. This vegetarian take on the classic Ambot Tik uses a medley of hearty vegetables simmered in a rich, aromatic coconut and red chili gravy. A taste of coastal India in every spoonful!
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
201cal
5gprotein
30gcarbs
Ingredients
8 whole Dried Kashmiri Red Chilies (Stems removed)
1 tbsp Tamarind (Seedless, packed)
0.5 cup Hot Water (For soaking chilies and tamarind)
A staple in Maharashtrian homes, this is the classic way to cook fluffy, non-sticky parboiled rice. Each grain remains separate, making it the perfect companion for dal, amti, or any flavorful curry.
Perfectly spiced, tangy Vegetable Ambot Tik with wholesome Ukde Tandul. A soul-satisfying energy boost!
This goan dish is perfect for lunch. With 298.74 calories and 6.55g of protein per serving, it's a high-fiber, low-calorie option for your meal plan.
9gfat
0.5 tsp Turmeric Powder
2 tbsp Coconut Oil
1 large Potato (Peeled and cut into 1-inch cubes)
1 medium Carrot (Peeled and sliced into rounds)
1.5 cup Cauliflower (Cut into small florets)
0.75 cup Green Beans (Trimmed and cut into 1-inch pieces)
0.5 tsp Jaggery (Grated, or brown sugar)
1.25 tsp Salt (Adjust to taste)
2 cup Water (For the curry, plus more if needed)
Instructions
1
Prepare the Masala Base
In a small bowl, combine the dried Kashmiri red chilies and tamarind. Pour 1/2 cup of hot water over them and let them soak for 15-20 minutes to soften.
2
Grind the Masala Paste
Transfer the soaked chilies, tamarind, and their soaking water to a high-speed blender.
Add the coriander seeds, cumin seeds, black peppercorns, garlic cloves, ginger, the small chopped onion, and turmeric powder.
Blend until you have a completely smooth, fine paste. Add a tablespoon of water at a time if needed to help the mixture blend, but keep the paste thick.
3
Sauté the Aromatics
Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
Add the medium, finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until it becomes soft, translucent, and lightly golden at the edges.
4
Cook the Masala
Add the ground masala paste to the pan with the sautéed onions.
Reduce the heat to medium-low and cook for 8-10 minutes, stirring frequently to prevent sticking. The paste will darken in color, become very fragrant, and you'll see oil starting to separate from the sides. This step is crucial for developing a deep flavor.
5
Simmer the Vegetables
Add the cubed potatoes and sliced carrots to the pan. Stir well to coat them thoroughly with the cooked masala and sauté for 2 minutes.
Pour in 2 cups of water, add the salt and grated jaggery. Stir everything together and bring the curry to a boil.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the potatoes and carrots are about 80% cooked.
Add the cauliflower florets and green beans. Gently stir, cover again, and continue to simmer for another 6-8 minutes until all vegetables are tender but still hold their shape.
6
Finish and Serve
Uncover the pan and check the consistency. If the gravy is too thick, add a splash of hot water. If it's too thin, let it simmer uncovered for a few more minutes to reduce.
Taste the curry and adjust the seasoning if necessary. You may need more salt for flavor, jaggery for sweetness, or a tiny bit of tamarind paste for sourness.
Let the curry rest for 5 minutes off the heat before serving. Serve hot with steamed Goan rice or fresh pav (bread rolls).
4
Serving size: 1.5 cups
98cal
2gprotein
19gcarbs
2gfat
Ingredients
2 cup Parboiled Rice (Known as Ukda Tandul in Marathi. Any medium or long-grain variety works.)
4 cup Water (For pressure cooking. Use 5 cups for an open pot.)
1 tsp Salt (Adjust to taste.)
1 tsp Ghee (Optional, but recommended for flavor and to prevent sticking.)
Instructions
1
Rinse and Soak the Rice
Place the parboiled rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains with your fingers, until the water runs mostly clear.
Drain the water completely. Add enough fresh water to cover the rice by at least an inch and let it soak for a minimum of 30 minutes. This step is crucial for fluffy rice.
After soaking, drain all the water from the rice using a fine-mesh sieve.
2
Pressure Cook the Rice
Transfer the drained, soaked rice into a 3-liter or larger pressure cooker.
Add 4 cups of fresh water, 1 tsp of salt, and the optional 1 tsp of ghee.
Give it a gentle stir to combine the ingredients.
Secure the lid of the pressure cooker and place it on the stove over medium-high heat. Cook for 2 whistles.
3
Rest and Fluff
After the second whistle, turn off the heat completely. Do not try to open the cooker.
Allow the pressure to release naturally. This will take about 10-15 minutes. This resting period allows the rice to steam perfectly.
Once the pressure has fully subsided, carefully open the lid.
Use a fork to gently fluff the rice from the sides. This separates the grains without breaking them.
4
Serve
Let the rice sit for another 2-3 minutes before serving.
Serve the hot Ukda Tandul with your favorite Maharashtrian dishes like Varan (dal), Amti, or any vegetable curry.
