Anu's Kitchen Kuzhambu varieties & Avial Palak (Spinach) Recipes Tanjore Marathi Recipes

Ambat bhaji | Soppu Huli Palya| Keerai Kuzhambu Recipe

Ambat bhaji is yet another Tanjore Maharastrian dish! Ambat means tangy and bhaji is vegetable. We can use any greens in this recipe. I have used Palak/Spinach to prepare Ambat bhaji.

Kannadigas enjoy this recipe as soppu (greens) huli palya. This recipe is different from soppu sambar or keerai sambar which requires sambar podi (powder). We do not use sambar podi in ambat bhaji.

Soppu huli palya | Keerai kuzhambu
Soppu huli palya | Keerai kuzhambu


Spinach: a bunch
Mustard seeds: 1/2 tsp
Asafetida (hing/perungayam): a pinch
Salt: to taste
Peanuts: Handful (optinal)
Red chillies: 3-4
Fenugreek seeds (Methi/vendayam): 1/2 tsp
Tamarind: lemon size
Toor dal: 1 cup

Note: Adding peanuts is purely optional. I love peanuts in any form (boiled/raw/roasted… ah tasty!!). Boiled peanuts in ambat bhaji tastes awesome!

Palak Ambat bhaji | Palak huli
Palak Ambat bhaji | Palak huli

Preparation Method:

  • Pressure cook toor dal adding turmeric to it.
  • Wash, clean and chop spinach.
  • Heat 2 tsps of oil and do seasoning with mustard, red chillies, fenugreek and asafetida.
  • Ensure that fenugreek is not over fried.
  • Add spinach and keep frying for 2-3 mins.
  • Extract the juice from tamarind pulp and add it to spinach mixture.
  • Add salt and allow the greens to cook in tamarind water.
  • Once done, add dal(along with the water used for cooking) and cooked peanuts to the spinach mixture.
  • Keep stirring for 2-3 mins and remove from the stove top.
  • Serve ambat bhaji / soppu huli palya with hot rice.

PS: Enjoy Ambat bhaji bath with mor milagai!

Share & Enjoy! -

491 replies on “Ambat bhaji | Soppu Huli Palya| Keerai Kuzhambu Recipe”

So nice to read this recipe online. I wonder which green was originally used – Gongura because that is Ambat or sour. Mom didnt care much for spinach (palak) preferring instead Amaranth (Dantu / Keera) and Chakota – dont know the other name for it. Would you have the amba cha bhaat which has ground mustard in the recipe?

Thank you Maya for your feedback 🙂

Ambat bhaji at our place is usually made with “Mulai keerai”/amaranth. Just like your mom, I don’t care using palak either. As long as we include greens, its all good.
You made me drool reminding about amba che bhaat! Will add the recipe soon.

Thanks again 🙂

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