Moath And Coconut Curry ( Matki Ambat ) Recipe
Servings: 4
Ingredients
- 300 gm moath soaked overnight and sprouted for hrs
- 1 tsp turmeric pwdr
- 3 Tbsp. sunflower oil
- 1 tsp coriander seeds
- 4 x dry red chillies deseeded and crumbled
- 150 gm coconut grated if fresh or possibly desiccated
- 1 tsp tamarind pulp diluted in a little water
- 1 med onion minced finely
- Â Â salt
Directions
- Boil the moath in water till soft.
- Stir in the turmenc and salt.
- Heat 1 Tbsp. of the oil in a pan and fry the coriander seeds and chillies till brown.
- Grind with the coconut and tamarind to a smooth paste adding a little water if necessary.
- Add in this mix to the moath.
- Heat the remaining oil and fry the onions till golden brown.
- Pour over the curry and bring to the boil once.
- Serve warm.
- This recipe comes from the state of Kamataka where it is served with rice and fresh vegetables.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 4 servings | |
| Calories 175 | |
| Calories from Fat 146 | 83% |
| Total Fat 16.9g | 21% |
| Saturated Fat 6.88g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 133mg | 4% |
| Total Carbs 6.66g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.99g | 2% |
| Protein 1.05g | 2% |
