Kaddu ka Ambal I Sweet and Sour Pumpkin

Kaddu ka Ambal- sweet and sour yellow pumpkin curry from Jammu and Kashmir .

Kaddu ka ambal is a very popular recipe from Dogra Cuisine of Jammu Kashmir region and on special occasion in Dhaam. It is a simple tangy curry made with minimum ingredients easily available at home. Ambal is basically a sweet and sour curry made with the use of jaggary and tamarind . Ambal can be made with different vegetables but the most popular is – Kaddu ka ambal.

This kaddu ka ambal recipe is quite similar to the Khatta Meetha Kaddu recipe which is popular In North India . In North we use raw mango and sugar and in ambal tamarind and jaggary is used which taste slightly different . Ambal is cooked chunky and khatta meetha kaddu is quite mashed up curry.

Dhooni is often given to the prepared curry to give it a nice smoky flavour ,Though this is optional but I always prefer doing this and highly recommend it.

Yellow pumpkin is quite blend in taste so  not much prefered by many people but there are so many recipe s which you can try with pumpkin. I have also posted few which you can try-  Pumpkin ka Raita , Pumpkin Masala Poori , Pumpkin Fritters.

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Kaddu ka Ambal | Khatta Meetha Kaddu

Kaddu ka Ambal- sweet and sour yellow pumpkin curry from Dogra Cuisine from Jammu Kashmir Region

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Main Course, Side Dish

Cuisine: Dogri Cuisine, Kashmiri cuisine

Keyword: kaddu, kaddu ka ambal, kaddu ki sabji, kaddu ki sabzi, khatta meetha kaddu

Servings: 4 person

Author: Anjana Chaturvedi

Ingredients

• 500 gms Yellow Pumpkin /kaddu/kashiphal
• 3 Whole red chilies
• 3.5 tbsp Mustard Oil / Sarso ka tel
• 1 tsp Fenugreek Seeds / Methidana
• 2.5 tbsp tamarind paste
• 1 tsp Red Chilli powder / Laal mirch powder
• 2.5 tbsp Jaggary / Gud *
• 2 Green Chillies / Hari Mirch slit
• 3 tbsp Water / Paani
• 1/2 tsp Turmeric Powder / Haldi Powder
• to taste Salt / Namak

Instructions

• Wash and peel pumpkin and chop into medium size pieces.
• Heat mustard oil in a heavy bootom pan till it start to smoke.
• Let it cool down a bit then add the fenugreek seeds .
• Now add the dried red chili pieces and give a stir.
• Now add turmeric, chopped green chilies and pumpkin pieces and saute for about 2-3 minutes on medium heat.
• Now add salt and 1/2 cup water , cover the pan and cook on low heat.
• When the pumpkin is almost done then add the jaggary and the tamarind paste and stir gently.
• Cook till it start boiling and the water evaporates .Don't mash the pumpkin pieces ,as this should be a chunky curry.
• Giving Dhooni -

  Burn a coal on direct flame it it turn red. Now take a small bowl and put on the cooked curry and then keep the coal in that bowl and put 1/2 tsp ghee over the coal.Now cover the pan with a lid for about 5 minutes so that the curry absorb the smoky flavour. After 5 minutes remove the bowl and discard the coal.(giving dhooni is optional)
• Serve the pumpkin curry with steamed rice, meethe chawal or any Indian bread of your choice.