Cabbage-shrimp gravy(Sungta-cabbage ambat)

At my native, people add shrimps and clams in many different gravies. But I never knew cabbage and shrimps could be paired. When my aayi told me about this, I said, “you must be kidding!!!, shrimps with cabbage? how does that taste?”. So instead of arguing with me, aayi went ahead and prepared this. Ohh it was so tasty.

While growing up, I had a very strong dislike for cabbage. Apart from cabbage vada, I would not eat any dishes that had this vegetable. That must be one of the reasons I don’t remember eating this gravy. Now that I have started liking cabbage, I simply loved this combination. The shrimps give a very nice aroma as well as taste to it. Try it to know what I am talking about.

1 cup shredded cabbage or shredded radish
3/4 cup toor dal
1/2 cup fresh/frozen coconut
5-6 red chilies
3/4 cup chopped onion
3/4 cup shrimps
1/4 tea spn tamarind extract or 1 piece tamarind
A pinch turmeric
1 tea spn coriander seeds

Cook toor dal with turmeric in pressure cooker.
Similarly cook cabbage and 1/4 cup onion. You can cook both together in pressure cooker, use bottom vessel for the dal and topmost vessel from cabbage-onion.
Heat a little oil and fry coriander seeds. Grind them with coconut, tamarind, red chilies.
Heat a little oil and fry remaining onion till they turn brownish. Add shrimps and fry till they become white. Add the ground paste, salt, dal, cabbage-onion. Cook for about 5-6mins.
Serve hot with rice.

Serves : 4-5
Preparation time : 20mins

9 thoughts on “Cabbage-shrimp gravy(Sungta-cabbage ambat)”

  1. Thanks for bringing back fond memories! Been a long time since I had this dish. Am glad to have found your recipes- I think my ‘recipe calls’ to my mom and granny are going to go down drastically! Thanks a ton.

  2. dish with this interesting combination..i love to eat cabbage upkari though! Shall give it a try sometime…have bookmarked it..tks for sharing!

  3. I would like this- I saved the link to try when I next buy shrimp. I’m learning something: now I know to look for the onion tempering when I see ‘aambat’. 🙂

  4. hi shilpa,

    i tried this and it came out great. thank u to u and aayi.

    now i want to try ur famous eggless date cake.
    just wanted to know the size of the measurement cups that u use in baking. Is it the indian standard cup (200ml) or the US (240 ml). thanks again.
    Waiting for ur reply

  5. Hi Shilpa,
    I am in love with your recipes, they are so good and easy to make. I have to tell you, when I told my family and friends I am making cabbage with shrimp, they were laughing about it, I made a big pan full of it, it was gone in one sitting.the spicy egg is another regular in our house, I am going to keep trying all recipe one by one.
    I just wanted to thank you and aayi for sharing your recipes, may good things come to you in many folds..
    Thank you so much. I am from Bangalore, and I love making the food we eat with a konkan twist

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