Hog Plum, known as “aambade” in Goa, is a sour fruit that grows in bunches. These are usually in season during the monsoons and through the beginning of winter. Aambadyaachi Uddamethi is a mildly spiced recipe made in a coconut based gravy. Uddamethi is a recipe which uses urad dal and fenugreek seeds for tadka. This recipe is served as a side as part of a Hindu Goan meal, popularly during Shravan.
What you will need:
| Ingredients | Quantity |
|---|---|
| Curry leaves | 30 grams |
| Garlic | 100 grams |
| Ginger | 50 grams |
| Green Chilies | 50 grams |
| Oil | 1/2 cup |
| Peanuts (Roasted) | 400 grams |
| Turmeric | 2 1/2 tablespoons |
Prep Time: 10 minutes
Cook time: 25 minutes
Servings: 2
How to make it:
- Wash and peel the aambade/hog plums. Apply 1/2 teaspoon salt and set them aside.
Hog plum - Grind the coconut and red chilies into a coarse paste using minimal amount of water.
- Heat oil in a vessel. Add the asafetida, urad dal and fenugreek seeds.
- Once the urad dal begins to brown, add in the aambade.
- Next, add the coconut chili paste.
- Also, add the the remaining salt and jaggery. Mix well.
- Cook till the aambade get soft.
- Serve as an accompaniment to a Goan meal.