Sweet and Sour Ambada Curry (Uruda Methi)

Hogs plum in coconut sauce

P

eel the ambade (small green fruit which looks like unripe mangoes, also called hogs plum) and keep aside
Heat a flat pan add a few drops of oil and roast the coriander seeds, dry red chilli on low heat until coriander seeds start to brown. Cool and add to grated coconut. Add the turmeric powder and a 3 tablespoons of water and grind to a fine paste. We call this the masala
Heat oil in a shallow pan and infuse with asafoetida, curry leaves and mustard seeds. As the mustard seeds start to splutter add the soaked urad dal and methi seeds followed by the peeled ambade. Saute on low heat for a minute before adding the ground masala
Season with jaggery and salt. Add half a cup of water and cover with a lid. Cook together on low heat till the amabade soften. This should take around 7 minutes
Serve hot or cold as an accompaniment with a coastal meal

Note: Green mangoes are a great substitute if you can't get ambades.

“

This dish never fails to bring out all the oohs and aahs when I serve it with typical Konkan meals. During the monsoons there are many occasions for fasting when families don't use onion in their cooking, this dish takes the centre spot. The sweet and sour flavors of the ambade combine with the creaminess of spiced coconut masala to create absolute ambrosia. Do give it a try

”

Ingredients
10 ambade, peeled or 1 cup chopped
green mango
3 dry red chilli
1 tbsp coriander seeds
1 cup grated coconut
1 tsp turmeric
2 tbsp oil
10 curry leave 1 tsp mustard seeds
pinch of asafoetida
1 tsp urad dal, soaked
1 tsp methi/fenugreek seeds, soaked
1 tbsp jaggery
1 tsp salt