GSBs just love Alaambe Aambat. This is a bland sweetish curry with or without added Yellow Cucumber. Adding Yellow Cucumber gives the curry added taste and flavour. Every GSB house hold that prepares alaambe in the season goes for this curry which is liked by all age groups. This is also a monsoon time delicacy and goes well with rice and rasam or daalithoi, congi, idlis and chapathis.
Ingredients:
Alaambe - 1 KG washed cleaned and shelled
Yellow Cucumber - 100Gm piece peeled and chopped into small bits.
Grated coconut - 2 cups
Roasted red chillies - 4
Tamarind - A small ball
Onion - 2 medium
Salt - To taste
Coconut oil - 2 tsp
Method:
Grind roasted chillies and tamarind along with grated coconut to a fine paste.
Cook the chopped yellow cucumber and the chopped onions with very little water.
Add the ground masala and salt to taste.
Bring to a boil and cook for 2-3 mins.
Now add the alaambe and cook for another 2 mins.
Switch off the flame.
Heat oil and add the remaining chopped onions.
Fry till golden brown and pour this seasoning over the curry.
Serve hot.
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| Alaambe Aambat |
Alaambe - 1 KG washed cleaned and shelled
Yellow Cucumber - 100Gm piece peeled and chopped into small bits.
Grated coconut - 2 cups
Roasted red chillies - 4
Tamarind - A small ball
Onion - 2 medium
Salt - To taste
Coconut oil - 2 tsp
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| Raw Alaambe |
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| Peeled Alaambe |
Grind roasted chillies and tamarind along with grated coconut to a fine paste.
Cook the chopped yellow cucumber and the chopped onions with very little water.
Add the ground masala and salt to taste.
Bring to a boil and cook for 2-3 mins.
Now add the alaambe and cook for another 2 mins.
Switch off the flame.
Heat oil and add the remaining chopped onions.
Fry till golden brown and pour this seasoning over the curry.
Serve hot.
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| Alaambe Aambat ready for serving |
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| Alaambe Aambat with Paan Pole |
3 comments:
I Love this any time... can just eat it sometimes just like that :)
Its not chinese cucumber its indian yellow cucumber we add in karkala where these thunder mushroom grows..
Akshatha Nayak you are absolutely right. I stand corrected, and made the necessary corrections in the recipe article. Thank you.
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