Ambada is a sour-tasting leaf that goes into either ‘dal’ or is converted into a ‘chutney’. In Andhra it is popularly known as Gongura.
Wash/clean ambada leaves and boil them with little water in a medium size vessel.
Add green chillies and little salt.
After 5 minutes remove them and let it cool. After they are cold grind and keep aside.
Wash mutton. Take a vessel and place choped onion, mutton, ginger garlic paste, soaked chana dal (without water), red chilli powder, turmeric powder, salt, oiland mix well with hands and keep aside for 15-20 minutes.
Cook mutton with lid and after it becomes tender, add the ambada paste and cook until curry separates from the oil.