Ambat Batata

Continuing with my love for potatoes and a request from my closest cousin, I am posting my favourite recipe of curried potatoes called AMBAT BATATA (Sour potatoes). I can eat this every single day and not get bored of it.
The tanginess of tamarind along with the creaminess of coconut makes this recipe delish. Along with flavor imparted by the fenugreek seeds this dish enables you to incorporate the health benefits of the wonder seeds.
It comes together in very less time and serve as a backup dish when you have unexpected guests or are time crunched to serve scrumptious meal to your family. It was made for dinner last night and was equally enjoyed by my 3yr old as well as my 11 month old (just the potato)

  • 1 large potato (cut lengthwise)
  • ¼ cup grated fresh coconut
  • ½ inch tamarind ball
  • 1 tbsp rice flour
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida
  • ½ tsp fenugreek seeds
  • ½ tsp urad dal
  • ½ tsp turmeric
  • 1 tsp chilli powder (as per your level of spiciness)
  • ½ tsp jaggery
  • Salt to taste
  1. Grind fresh coconut, tamarind and rice flour with water and keep aside.
  2. In a heated pan, add mustard seeds and asafetida. Once it pops add fenugreek seeds and urad dal. Roast it on low heat till you get the aroma.
  3. Add potatoes, a cup of water, turmeric, chilli powder. Cover and cook till the potatoes are done.
  4. Once the potatoes are done add the ground paste and mix well. (Do not add the paste till the potatoes are cooked as the sourness of tamarind prevents cooking). Bring it to a boil.
  5. Add the salt and jaggery.
  6. Simmer it on low heat for 5 mins. Yummy ambat batata is ready to be served.
  7. P.S If you are serving it with chapati keep the curry thick and if with rice keep it thin.
  8. Adding boiled potatoes reduces the cooking time.
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