Aamat | What is Aamat?

Aamat is a kind of soup, from Chhattisgarh, made of bamboo shoots.

Chhattisgarh is also known as Gondi and Kareel and is famous in the Chhattisgarh baster region.

What vegetables make Aamat?

Aamat comprises a variety of vegetables, like brinjal (eggplant), pumpkin, potatoes, and beans, along with bamboo shoots and spices such as asafoetida, ginger, cumin, coriander and garlic. It uses tamarind or sour mangoes for its tanginess.

When is Aamat made?

Aamat is prepared on special occasions such as when guests or relatives visit the home.

What is the history of Aamat?

The history behind the Aamat curry is fascinating with stories dating back to the Kalachuri dynasty.

It is said that during the reign of the Kalachuri dynasty, the king ordered the construction of a grand temple in the region.

The construction of the temple required a large number of workers and resources which resulted in a shortage of food supplies in the region.

To overcome this shortage, the locals started using the sour mangoes that were abundantly available to prepare a curry that could be served to the workers.

This curry eventually became popular among the locals and has now become an integral part of Chhattisgarhi cuisine.

Aamat Recipe

Ingredients for making Aamat:

  • Assorted Vegetables: Common vegetables used in Aamat include brinjal (eggplant), pumpkin, drumsticks, potatoes, and beans.
  • Aromatics: Onions, garlic, ginger, and green chillies are commonly used for their flavours.
  • Tamarind Pulp: Adds a tangy flavour to the curry.
  • Spices: A blend of spices such as turmeric powder, red chilli powder, coriander powder, cumin powder, and garam masala.
  • Oil or Ghee: Used for cooking.
  • Fresh Herbs: Chopped coriander leaves (cilantro) add freshness.
  • Water: Used to adjust the consistency of the curry.
  • Salt: To taste.

Preparation of Aamat:

  1. Chop the vegetables into medium-sized pieces and keep them aside.
  2. Heat oil or ghee in a pan and add chopped onions. Sauté until they turn golden brown.
  3. Add minced garlic, grated ginger, and chopped green chillies. Cook until fragrant.
  4. Add the chopped vegetables and mix well with the onions, garlic, and ginger.
  5. Add turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Mix everything together to coat the vegetables with the spices.
  6. Cover the pan and cook the vegetables until they are partially cooked and tender.
  7. Add tamarind pulp to the pan and mix well. Adjust the amount of tamarind pulp based on your desired level of tanginess.
  8. Add water to the pan to adjust the consistency of the curry. Cover and simmer until the vegetables are fully cooked and the flavours have melded together.
  9. Sprinkle garam masala and garnish with chopped coriander leaves.
  10. Serve hot with rice or roti.

Aamat is known for its spicy, tangy, and flavorful taste. The combination of various vegetables and the blend of spices creates a delicious and hearty curry.

It is a popular dish in Chhattisgarh and is often enjoyed with steamed rice or roti.

Each household may have its own variations and additions to the recipe, making Aamat a versatile and customizable dish.

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