RECIPE | Dogri Ambal

Hearty cuisine from Jammu region, full of richness of life and love adds ultimate flavour to the Dogri food. Besides the pleasant nature of the localites, the food served by them is undeniably delicious and full of unique colours and flavours. One such cuisine tracing the roots of Dogra dynasty in Jammu region is Ambal which has mouth-watering taste due to the mixed (sweet and sour) flavours that it carries. Let us discuss the ingredients involved in the preparation of this appetising dish and the method involved in its preparation.


• 250 gm pumpkin (Orange coloured) 
• 4-5 Tbsp Tamarind paste 
• 3 Tbsp Jaggery, powdered 
• 1/2 tsp fenugreek seeds
• 1 tsp ginger, chopped 
• 1 tsp cumin seeds
• 4-5 Kashmiri dried red chillies 
• 2-3 tsp turmeric powder 
• 2 Tbsp refined oil 
• Salt for taste 
• Red chilli powder, just a pinch
• Water
• Coriander leaves; to garnish


1. First of all, cut the pumpkin into medium sized cubes.

2. Now, in order to make the tamarind paste, soak the dried tamarind (easily available at grocery stores) in warm water. Immerse it completely in the water for about 10 minutes. Squeeze out the pulp & remove the seeds. Your tamarind paste is ready to use.

3. Take a pan; add oil, fenugreek seeds, cumin seeds and ginger. Let them splutter for a while.

4. Add red chillies, turmeric, salt, red chilli powder in the pan and sauté for half a minute.

5. Now add pumpkin cubes and toss properly. Add tamarind paste and jaggery. Cook for 3-4 minutes on high flame.

6. Add 1/2 cup water, cover the utensil with a lid and cook (on a low flame) till the pumpkin is soft and almost 'mash-able'. Garnish your dish with coriander leaves.

7. Your ambal is ready. Serve it with steamed rice and rajma.

Credits Write Up : Hardeep Bali

Concept and Pic Credits : Kirpal Singh


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Hardeep Bali