Khatta-Mitha Ambal/Kaddu ki sabji – Jammu’s Special Sweet & Sour Pumpkin Curry
Jammu’s cuisine curries a quiet charm – simple ingredeints transformed by aromatic spices into dishes that warm the soul. One such traditional gem is Ambal, a unique sweet and sour pumpkin curry that has been a part of Dogri homes for generations.
If you think pumpkin sabzi is bland or boring, this recipe will completely change your mind! Ambal combines the tanginess of tamarind, the sweetness of sugar or jaggery, and the warmth of whole spices like cinnamon, cloves, and black cardamom. The result is an irresistible dish usually served with dal-chawal or Jammu’s iconic rajma-chawal.
This recipe uses no onion, garlic, or tomatoes—yet it’s incredibly flavorful. Let’s create this beautiful traditional dish step by step!
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Ingredients
- Pumpkin – 250 g (medium chunks, peeled or with skin)
- Tamarind water – ½ cup
- Mustard oil – 2 tbsp
- Fenugreek seeds – ¼ tsp
- Cinnamon stick – small piece
- Clove – 1
- Cumin seeds – ¼ tsp
- Dried red chili – 1
- Black cardamom seeds – 1/8 tsp
- Hing (asafoetida) – a pinch
- Turmeric powder – ¼ tsp
- Red chili powder – ½ tsp
- Coriander powder – ½ tsp
- Cumin powder – ¼ tsp
- Fennel powder – ¼ tsp
- Dry ginger powder (saunth) – ¼ tsp
- Kashmiri red chili powder – ½ tsp
- Sugar – 2 tbsp (or jaggery)
- Salt – to taste
- Garam masala – ¼ tsp
- Water – as required
Method
Step 1: Prepare the Pumpkin
- Wash the pumpkin thoroughly.
- Peel it if you prefer (you can also keep the skin on).
- Cut into medium-sized chunks and set aside.
Step 2: Heat the Oil & Temper the Spices
- Heat 2 tbsp mustard oil in a kadai on medium flame.
- Once the oil is hot, add ¼ tsp fenugreek seeds, a small piece of cinnamon, 1 clove, ¼ tsp cumin seeds, 1 dried red chili, 1/8 tsp black cardamom seeds, A pinch of hing
- Sauté for a few seconds until aromatic.
Step 3: Fry the Pumpkin
- Add the pumpkin pieces.
- Fry them in oil on low flame for 5 minutes, stirring occasionally. This step helps the pumpkin absorb the flavors deeply.
Step 4: Add the Spice Powders
- Add the following spices and mix well ¼ tsp turmeric, ½ tsp red chili powder, ½ tsp coriander powder, ¼ tsp cumin powder, ¼ tsp fennel powder, ¼ tsp dry ginger (saunth), ½ tsp Kashmiri red chili powder (for color), 2 tbsp sugar or jaggery
- Mix everything nicely so the pumpkin is coated with spices
Step 5: Slow Cook
- Cover the pan with a lid.
- Cook on low flame for 5–7 minutes.
- The pumpkin will start to soften slightly.
Step 6: Add Tamarind Water
- Add ½ cup tamarind water to bring in the sourness.
- Add some extra water depending on how much gravy you prefer.
- Add salt to taste and ¼ tsp garam masala. Mix gently.
Step 7: Simmer the Ambal
- Cover again and cook for 7–8 minutes on low flame.
- The pumpkin should turn soft but not mushy.
- The gravy will thicken, gaining a deep reddish color.
Step 8: Final Touch
- Check for consistency—add water if you want more gravy.
- Adjust sweetness or tanginess as per your taste.
- Turn off the flame. Oour Jammu Style Khattā-Mithā Ambal is ready to serve!
Best enjoyed with dal-chawal. A classic pairing is Rajma Chawal—a staple in Jammu kitchens. Also goes well with chapati or pooris.
Tips & Tricks
- Mustard oil is essential for authentic flavor. Heat it well before cooking.
- Balance the taste—Ambal should have a perfect sweet & sour blend. Adjust sugar/jaggery and tamarind to your liking.
- Low flame cooking brings out the best flavor.
- No onions, garlic, or tomatoes—this is how traditional Ambal is made.
For a richer texture, add a spoon of ghee at the end (optional).
