To begin making Ambila Recipe, in a bowl, mix curd/dahi and besan. Add 4 teaspoons of water and mix well to make sure there are no lumps in it.
Next, dissolve the tamarind pulp in 3-4 teaspoons of warm water and keep aside. Alternatively, you can also soak 20 grams or lemon sized tamarind in hot water and squeeze out the tamarind pulp.
Place a pan on medium heat and add 1 teaspoon oil.
Add the tomatoes and saute until the tomatoes are soft. Remove the tomatoes and keep aside.
To the same pan add all the other vegetables, except drumstick and saute for a couple of minutes. Turn off the flame and keep aside..
In a large vessel, add 5 cups of water and boil all the sauteed vegetables along with drum stick and tomatoes with turmeric powder and salt.
When the vegetables are half cooked (takes about 10 minutes), add the besan and yogurt mixture. Mix well.
Next add the tamarind water and give it all a good mix.
Let the vegetables cook properly in a medium flame. When the vegetables are cooked completely, switch off the flame.
In a tadka pan, heat up 2 tablespoons of oil. Once the oil is hot, reduce the heat and add panch phoran masala.
When the masala starts to turn aromatic, add chopped garlic, whole dried red chillies and curry leaves.
Sauté until the garlic turns to golden brown colour .
New add red chilli powder to the tadka pan, mix well and immediately pour this tempering to the cooked vegetables.
Mix the tadka well with the cooked vegetables and transfer into a serving bowl. Ambila is ready to be served.
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