Kele Ambat

Recipe by
Total Time:
1 hour
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe


  • 1 cup (100 ml / 4 oz) - channa dal (Chone dali / Bengal gram dal)
  • 3 cups (300 ml) - water
  • 2 ripe plantains (nentrampazham) (medium size), cut into cubes
  • 1/4 tsp - salt
  • 85-100 ml - melted and sieved jaggery or organic jaggery (3-4 cubes)
  • For coconut paste:
  • 50 g (4 tbsp) - grated coconut
  • 1 small green chilli, chopped
  • 1 pinch turmeric powder
  • 2 tbsp - water
  • Make a smooth paste of above ingredients in a mixer.
  • For seasoning:
  • 2 tbsp - oil
  • 1 tsp - mustard seeds
  • 1/2 tsp - jeera (cumin seeds)
  • 1 sprig curry leaves

How to Make Kele Ambat

  • Wash and soak channa dal in 3 cups (300 ml) water for 1 hour and pressure cook (along with soaked water) for 25 minutes.
  • Reduce the heat after 2nd whistle and cook on a medium heat for 20 minutes. Do not open the pressure cooker lid. Allow the cooker to cool naturally.
  • Boil cooked channa dal (along with dal water) with ripe banana pieces. Add salt. Cover with a lid and cook on a low to medium heat for 10 minutes or until half done.
  • Add melted and sieved jaggery or organic jaggery cubes. Cook again for another 10 minutes or until the jaggery is well blended with channa dal and banana.
  • Add coconut paste (do not dilute paste with extra water). Mix well. Cook on a very low heat for 5 minutes. Switch off the heat. Ambat should be medium thick in consistency.
  • Heat 2 tsp oil in a pan. Add mustard seeds. When they crackle, add jeera (cumin seeds) and curry leaves. Fry for 2 minutes or until the curry leaves are crisp. Pour the seasoning over kele ambat and serve with rice.
  • Recipe Courtesy: Niya's World