Yam Ambot Tik Curry | How to Make Goan Style Veg Yam Ambot Tik Curry Recipe | Goan Style Veg Yam Ambot Tik Recipe | Goan Curry Yam Ambot Tik | Goan Style Suran Curry | Yam Ambot Tik Curry Recipe | Yam Ambot Tik | Easy to Make Yam Ambot Tik Curry | Konkan Yam Ambot Tik Curry Recipe | Goan Recipes | Get Curried
Ingredients
8-10 Dried Red Chilies
1/4 Cup Shallots
1 Tamoto ( Sliced )
1 tsp Black Peppercorns
10-12 Garlic Cloves
1 Inch Ginger
1/4 Turmeric Powder
1/2 tsp Sugar
1/2 tsp Cumin Seeds
2-3 tbsp Tamarind Pulp
2 tsp White Vinegar
1 Small Yam ( Washed, Skinned & Sliced )
2-3 tbsp Tamarind Pulp
Salt (as per taste)
Water ( as required )
Ingredients
8-10 Dried Red Chilies
1/4 Cup Shallots
1 Tamoto ( Sliced )
1 tsp Black Peppercorns
10-12 Garlic Cloves
1 Inch Ginger
1/4 Turmeric Powder
1/2 tsp Sugar
1/2 tsp Cumin Seeds
2-3 tbsp Tamarind Pulp
2 tsp White Vinegar
1 Small Yam ( Washed, Skinned & Sliced )
2-3 tbsp Tamarind Pulp
Salt (as per taste)
Water ( as required )
Category
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LifestyleTranscript
00:00 Hello, you lovely people. This is me the Bombay Chef Varun Inamdar
00:03 and welcome to 'Get Curried'.
00:05 Well, today's recipe is possibly one of my most favourite curries
00:08 not just from the Konkan belt but also from Goa as a state.
00:13 The recipe that I am showing you today is a classic Ambootik.
00:16 But the core ingredient of this recipe is not a meat, it is Yam.
00:22 I am showing you Suran or Yam Ambootik. Let's begin.
00:26 I am showing you Suran or Yam Ambootik. Let's begin.
00:30 Now there are couple of components to this recipe.
00:40 The first one is to keep Tamarind pulp ready.
00:43 Now for that of course you need to wash the Tamarind, soak it in hot water.
00:46 Keep it aside for a couple of minutes and then squeeze out the pulp.
00:49 The second component is getting the Yam, keeping it in water,
00:54 scrubbing all the mud off and finally what you get is something like this.
00:58 Which now needs to be skinned off.
01:03 Let's give this a quick dip in clean water.
01:11 You can wash this under running water.
01:14 Let's bring it back on the cutting board and let's cut this to rough pieces.
01:23 Let's transfer the pieces of Yam back in water to ensure that they do not oxidise.
01:28 Let's move on to component number 3 and that is making the Ambootik paste.
01:33 For that we need Red Chillies, stalks off.
01:37 You could use a combination of Chillies that give you good colour as well as spice.
01:41 Let's move on to a couple of Shallots or Red Onions.
01:46 Couple of slices of Tomatoes.
01:51 Black Peppercorn.
01:53 Cloves of Garlic.
01:57 Slices of Ginger.
02:00 A touch of Turmeric Powder.
02:05 Sugar to balance the taste.
02:08 Cumin Seeds, untoasted.
02:10 Some Tamarind Pulp, that of course we had extracted and kept aside.
02:16 Just a couple of spoons.
02:18 And to accentuate the sourness, I'm going to add in White Synthetic Vinegar.
02:23 Let's cover this and grind this into a smooth fine paste.
02:27 Well our paste is done and ready.
02:31 Now this is the final component and that is the tempering which is almost like a no tempering.
02:36 So here you go with the paste in a cold pan.
02:40 Now one thing that you also need to note especially while making the Ambootik paste is
02:44 I know of a lot of families that also put in freshly grated Coconut.
02:49 The whole idea is technical or classically this recipe does not use fresh Coconut
02:54 but in case you feel like adding a tablespoon of fresh grated Coconut
02:58 just about works perfect but the classic recipe I repeat does not use Coconut.
03:03 The paste goes in, the next thing that goes in Yam or Suran.
03:13 Tamarind Pulp, Tamarind Juice.
03:15 Salt as required which of course can be adjusted later.
03:19 At this point in time, use with caution.
03:22 Now for the water what I'm doing is I'm taking water in the blender jar or the grinder jar
03:28 capping this off like so and getting all of this residual spice mix in the curry.
03:35 At this point in time, we turn the flame on, give this a quick stir.
03:42 And allow this to cook on medium flame till the Yam is perfectly cooked.
03:47 This is going to take at least 20 minutes, you can of course keep adjusting the water.
03:51 And finally if you feel you can also adjust the salt.
03:54 It's been around 20 minutes and the Yam is perfectly cooked.
04:04 Let's however show this to you as well.
04:07 One quick mix and with this off goes the flame.
04:15 Now the whole idea and beauty of an Ambo Tikk is you should understand where the name comes from.
04:20 Basically it's Ambat Tikkat which literally translates to sour and spicy.
04:26 Ambat and Tikkat.
04:27 Well very simple but trust me when I say this goes amazingly well with steamed rice,
04:32 with broken rice, with Sannas, with Set Dosas.
04:37 Well it's a wonderful recipe which the entire family across generations would love and appreciate.
04:43 The whole idea here is it has to be sour and spicy.
04:47 Make this for your family, make this for your friends and let me know how you like this.
04:50 Bye for now.
04:51 [Music]