Haribood Amti – Sweet and tangy fresh Bengal gram sambar.

There are certain recipes which are love at first sip. This haribood amti carries the same emotion for me. I had first eaten this in my aunt’s house while I was staying with them for my holidays. They own fields and it was the harvest season for haribood/Fresh green Bengal gram. These are usually harvested in winters. So you may all have to wait for quite sometime to try out this recipe. I loved it so much that I asked my mom why she never made this and made her check for the recipe from my aunt. I am a no fuss eater, I just don’t bother until what I eat is really bad or really delicious. So if I had made my mom check for a recipe and learn for me, it had to be really delicious.

Let us look at the ingredients and the recipe now

Ingredients

1. Green fresh Bengal gram – 1 Cup, shelled
2. Peanuts – half a cup
3. Green chillies – 3 to 4 or per spice level
4. Tamarind – Lemon sized ball ( Soaked in water and pulp separated)
5. Salt – Per taste
6. Hing – 2 pinches
7. Turmeric – 1 pinch
8. Huli powder – 2 tbsp ( Please refer to Huli powder recipe here)
9. Jaggery powder/ finely chopped – 2-3 tbsp or per taste.
10. Chilli powder – 1 tsp ( optional if your spice tolerance is low)
11. Oil – 2 Tbsp + 1 Tbsp
12. Mustard – 1 tsp
13. Jeera – 1 tsp
14. Kadi patta – Few leaves

Process

1. Heat 2 tbsp of oil in a kadhai and add peanuts, green chillies and green grams.
2. Fry for 3-4 minutes till the hariboods are slightly fried.
3. Switch off the heat, add salt, hing and once cooled blend it in a blender to make a fine paste adding required amount of water. You can save few grams to add it in the last.
4. Now the in same Kadhai add 1 tbsp of oil, once hot add mustard and jeera.
5. Once the mustard and jeera start spluttering add kadipatta and stir it once.
6. Now add the haribood paste, jaggery, huli powder, chilli powder and jaggery and mix well. Check huli powder recipe here.
7. Add tamarind pulp and enough water to make it sambar consistency. Add extra water so that while the amti cooks, we get the desired consistency.
8. Let the mix boil and then simmer it for 4-5 minutes before you switch off the heat.
9. This amti can be served with chapatis or can be eaten with hot rice and ghee.
10. if you feel the amti has become thick after cooking, then you can adjust water, salt and other spices and let it cook till you achieve desired consistency.