Tambadi Bhajji- Sukkale Sungata Ambata/ Red Amaranth Leaves- Sun dried Prawns Onion seasoned Curry.

“Tambadi Bhajji- Sukkale Sungata Ambata/ Red Amaranth Leaves- Sun dried Prawns Onion seasoned Curry” … it’s dried prawns curry once again and this time prepared with fresh tambadi bhajji right from the local farm … when its aromatic prawns you just don’t need more dishes for lunch so keeping it simple with just one curry and rice … Yummilicious … 

** Here is another ambat curry dish prepared with sukkale Sungata or Dried Prawns along with tambdi bhajji/ red amaranth leaves. I will not run into the details of ambat or about the dried prawns as I have mentioned them in my old posts and would not like to be repetitive. So moving ahead with the recipe for this delicious dish, do try it out and enjoy with your family and friends. Red Amaranth leaves are good for health, so do add them on to your meals preparing various dishes that you can browse through and check on the blog. 

** Here is my simple recipe for “Tambadi Bhajji- Sukkale Sungata Ambata/ Red Amaranth Leaves- Sun dried Prawns Onion seasoned Curry” … My Style … 

** Ingredients : 

Tambdi Bhajji/ Red Amaranth Leaves/ Laal Matti : 4-5 cups of leaves and tender stems chopped finely. 

Sukkale Sungata/ Sun Dried Prawns : 1 cup 

Onion/ Piyavu/ Kanda : One small sized. 

Salt/ Namak/ MeetHa : to taste 

** Masala to be Ground : 

Coconut / Soyi : 1 cup finely grated fresh coconut 

Kashmiri Red Chillies / Kumte Mirsanga : 8-10 chillies fried in little bit of oil. 

Tamarind / Imly / Chinchama : one small marble sized ball. 

** For Tempering / Seasoning : 

Oil : 2-3 tblsp 

Onion/ Piyavu/ Kanda : One medium sized. 

** Peel off the skin and chop the onions both given under ingredients and tempering finely and keep aside ready separately. 

** You can use both leaves and tender stems of Amaranth leaves/ Tambdi Bhajji for this recipe. I have used them both finely chopped. Wash well under plenty of running water and squeeze out all excess water. You can put it in a colander for some time for water to drain. 

** For Preparing the Sukkale Sungata/ Sun Dried Prawns : Clean the prawns, trim off the head, tail and the legs gently and retain only the body portion. Wash them gently in water and then soak them in lukewarm water for about 10-15 minutes, gently rinse so that you don’t break them and they are ready to be used. 

** Add in the prepared and kept ready amaranth leaves/ tambdi bhajji in a pressure cooker pan in a layer and then top it with the prepared and kept dried prawns. Add in enough water just to pressure cook say about 2-3 cups and then pressure cook the same to only one whistle on medium heat, lower the heat to minimum and let cook for 5 minutes, raise the heat once again and pressure cook to 2-3 whistles. 

** Remove the cooker and keep it aside to cool down and the pressure within to fall on its own. Once you are able to open the lid do so carefully and allow the steam to pass away for a minute and then gently pour out the contents into a vessel and keep it aside covered till we prepare the ground masala. 

** For the Masala to be Ground : Add in the coconut, fried red chillies (plus or minus depending upon individual preference) and the tamarind into a mixer grinder and grind to a very smooth paste with little bit of water. You can strain a little bit cooked water from the pressure cooker and use it too. That is what I usually do. In any case do not use too much water nor make the ground masala thinner in texture. 

** Add the ground masala to the cooked sukkale sungata (dried prawns)- tambdi bhajji (red amaranth leaves) in the vessel and mix well. Check and add in water if necessary to bring to a thick gravy consistency. Add in one of the chopped onion, salt to taste, mix well and bring to boil on medium flame. Once it comes to full boil, lower the heat and let it simmer for a good 5-10 minutes. Keep stirring in between to avoid the masala getting burnt. 

** For Seasoning : Heat oil in a small pan, when hot lower the heat and add in the chopped onion and fry till the onion turns brown in color. Do not keep the heat too high or leave the seasoning unattended, the onions may start getting burn from the sides. Keep mixing often to get evenly fried onion. Once browned, remove and pour this over the simmering curry and keep the dish covered aside for the flavors to seep into the curry. 

** “Tambadi Bhajji- Sukkale Sungata Ambata/ Red Amaranth Leaves- Sun dried Prawns Onion seasoned Curry” is done and ready to be served. Serve the ambat/ curry hot with ukade sheetHa (boiled rice) or ordinary plain rice. This curry is best when served with rice, but you can also relish the dish with roti/ paratha in which case see to it that you keep the curry slightly thicker in texture than for the rice. The other best combo with this curry is Panpolo/ Neer Dosa or Idly, it tastes wonderful. Enjoy this curry hot with your family and friends.