Ambal (Sweet and Sour Red Pumpkin) | How to make Ambal (Sweet and Sour Red Pumpkin)

By Kalpana Vinay  |  21st Apr 2016  |  
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  • Ambal (Sweet and Sour Red Pumpkin), How to make Ambal (Sweet and Sour Red Pumpkin)
Ambal (Sweet and Sour Red Pumpkin)by Kalpana Vinay
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

10

0





About Ambal (Sweet and Sour Red Pumpkin)

The ambal / umbal is sweet and sour pumpkin or Kaddu.It is an important dish in dogri cuisine. Ambal forms the part of the full course meal with channa dal and Rajma/Roungi and mittha patt (sweet rice). This combination is served during the community lunch of wedding ceremony Sannt.

Ambal (Sweet and Sour Red Pumpkin), a deliciously finger licking recipe to treat your family and friends. This recipe of Ambal (Sweet and Sour Red Pumpkin) by Kalpana Vinay will definitely help you in its preparation. The Ambal (Sweet and Sour Red Pumpkin) can be prepared within 10 minutes. The time taken for cooking Ambal (Sweet and Sour Red Pumpkin) is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Ambal (Sweet and Sour Red Pumpkin) step by step. The detailed explanation makes Ambal (Sweet and Sour Red Pumpkin) so simple and easy that even beginners can try it out. The recipe for Ambal (Sweet and Sour Red Pumpkin) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Ambal (Sweet and Sour Red Pumpkin) from BetterButter.

Ambal (Sweet and Sour Red Pumpkin)

Ingredients to make Ambal (Sweet and Sour Red Pumpkin)

  • Red pumpkin diced 2 cups
  • Fenugreek seeds 1 tsp
  • Mango powder 1 tbsp
  • Jaggery pounded well 1/2 cup
  • Green chili 1 (seeds removed)
  • Salt 3/4 tsp
  • Turmeric 1/2 tsp
  • Red chilli powder 1/2 tsp
  • Raisins 10 (optional)
  • Oil 1 tbsp

How to make Ambal (Sweet and Sour Red Pumpkin)

  1. In a wok heat oil. Add fenugreek seeds, as they turn brown add salt, turmeric, red chilli powder and green chilli. Stir for 30 seconds and add pumpkin.
  2. Cook on low fire, stirring in between till it is 80% cooked.
  3. Mash a few soft pieces.
  4. Add mango powder (Tamarind pulp or Anardana ) and Jaggery.
  5. Cook again adding 1 1/4 cup of water for at least 10-15 minutes, till the gravy becomes a bit thick.
  6. Salt, sourness and sweetness can be adjusted as per taste
  7. Goes well with rajma chawal.

My Tip:

If in a hurry make with mango powder otherwise add 1/4 cup tamarind pulp or soak and grind 2 tbsp Anardana, strain and add in pumpkin.

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