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Aamat

Aamat

Ingredients:

 Bamboo Shoots
 Black Gram (Kala Chana)
 Vegetables Like Drumstick, Potato, Brinjal, Onion And Beans Are The Preferred Ones. Avoid Sticky Vegetables Like Lady’s Finger And Bitter Gourd
 Tamarind Pulp
 Rice
 Ginger-garlic-green Chilli Paste
 Turmeric (Optional)
 Salt

Procedure:

Preparation
1

Soak black gram overnight. Peel and finely chop bamboo shoots and boil them till they get cooked in about four times the water without covering.

2

Drain out the water. The bamboo should remain crisp, but not bitter. The boiling process also removes the poisonous substances in the shoots.

3

Wash the shoots in clean water and drain again.

4

Soak the rice for a while, dry and grind it to a fine powder.

5

Chop vegetables.

Cooking
6

Take a big pot of water. Add black gram, bamboo shoot chips, turmeric, and salt, and boil the water.

7

When the black gram is half cooked, add the vegetables, beginning with the slow-cooking ones.

8

Add ginger-garlic-chili paste and tamarind pulp to the mixture and stir till the vegetables are fully cooked. Let it boil for a minute on a high flame. Stir the rice powder slowly till lumps get dissolved and the soup reaches the desired thickness.

9

Serve it hot with rice or pea (rice soup), or by itself.

Ingredients

 Bamboo Shoots
 Black Gram (Kala Chana)
 Vegetables Like Drumstick, Potato, Brinjal, Onion And Beans Are The Preferred Ones. Avoid Sticky Vegetables Like Lady’s Finger And Bitter Gourd
 Tamarind Pulp
 Rice
 Ginger-garlic-green Chilli Paste
 Turmeric (Optional)
 Salt

Directions

Preparation
1

Soak black gram overnight. Peel and finely chop bamboo shoots and boil them till they get cooked in about four times the water without covering.

2

Drain out the water. The bamboo should remain crisp, but not bitter. The boiling process also removes the poisonous substances in the shoots.

3

Wash the shoots in clean water and drain again.

4

Soak the rice for a while, dry and grind it to a fine powder.

5

Chop vegetables.

Cooking
6

Take a big pot of water. Add black gram, bamboo shoot chips, turmeric, and salt, and boil the water.

7

When the black gram is half cooked, add the vegetables, beginning with the slow-cooking ones.

8

Add ginger-garlic-chili paste and tamarind pulp to the mixture and stir till the vegetables are fully cooked. Let it boil for a minute on a high flame. Stir the rice powder slowly till lumps get dissolved and the soup reaches the desired thickness.

9

Serve it hot with rice or pea (rice soup), or by itself.

Notes

Aamat
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