Recipes - Ambade Curry (Hog Plums/June Plums)
- Ranjini Poojary
- Mangalore
Ingredients:6-8 Ambade
100 gms jaggery
Salt as per taste
To Grind:
2 tbsp coriander
1 tsp jeera
½ tsp. turmeric powder
¼ tsp. mustard
3-4 long red chillies
1-2 red short chillies
4 pepper corns
1 seed tamarind
1 tbsp. brown rice
1 onion
Seasoning:
1-2 tbsp. of oil
½ tsp. mustard
3-4 flakes garlic
Method:
Scrape and wash the ambade well. Put cuts on them. Cook them in water along with salt and jaggery and set aside overnight or for about 6-8 hours.
Dry roast all the masala ingredients and grind into smooth paste. Add this masala to cooked ambade and bring to a boil. Add salt if required. Once done set aside.
Heat oil, splutter mustard, add crushed garlic and brown it. Pour this over the gravy and cover.