Methi~Ambade Sasam/ Fenugreek Seeds~ Hogplum Curry.

"Methi- Ambade Sasam/ Fenugreek Seeds- Hogplum Curry” … here is a traditional amshe godshe thikshe (khatta meetha teekha) randai/ curry from GSB Konkani Saraswat Cuisine prepared when ambado/ hogplum is in season and served with steaming hot rice … Methi/ Fenugreek is very good for health building heat resistance in body, the very reason it is consumed during monsoon and winter ... though tender or the sweeter variety of hogplums are used in preparing this dish you can use any ... Yummilicious ...

** This is an age old recipe I prepare when I am able to get hold of tender/ tarno ambado (hogplum). This is a south Indian dish that is prepared in many homes during the onset of monsoon as that is the time when we get very tender hogplums/ ambado that can be cut into pieces and cooked. Even some pickles that require the hogplum to be cut into pieces are prepared during the same time. After a month or so the ambado/ hogplum you get tends to have formed into harder seed within (junu kattho), similar in pattern to the raw mangoes/ ambuli that have tender seeds within during onset of summer season and later on that you get will have harder seeds within. 

** This sasam tastes good with tender hogplum, though you can prepare it with seeds/ katto formed within too. However, I have always prepared this with tender hogplum only. The recipe is simple and is not very time consuming. Also the dish is best when served at room temperature with steaming hot rice. During monsoon, it is not good to have cold food, so you should see to it that either of the food ie either the curry or the rice is served hot, so that you can really enjoy the same. Do try this curry when hogplums are in season and enjoy its health benefits with your family and friends. There are many more recipes using hogplums in the blog which you can try too.

** Here is the simple Recipe to “Methi~ Ambado Sasam /Fenugreek Seeds~ Hogplum Curry” ... My Style ...

** Ingredients :

Methi/ Menthe/ Fenugreek Seeds : 1 heaped tblsp

Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 8-10

Coriander/ Dhania/ Kothimbir Seeds : 2 tsp

Jeera/ Cumin seeds : 1 tsp

Mustard/ Sasam/ Rai Seeds : ¼ tsp

Coconut/ Soyi/ Nariyal : ½ cup freshly grated.

Hoglums/ Ambado : 4-6 large sized tender ones’ (when in season)

* The number of hogplums depends upon on its sourness.

Jaggery / Goda / Gud : 50 gms (+/- depending upon individual taste)

Oil/ Tel/ Tela : 1 tsp + 1 tsp (any edible oil will do)

Salt/ Namak/ Meeta : to taste

** For Tempering/ Seasoning/ Tadka/ Pannaka :

Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tsp

Mustard Seeds/ Rai/ Sasam : ½ tsp

Dry Red Chilly/ Sukki Mirsanga/ Sooki Mirchi : 2-3 small ones cut to pieces

Curry Leaves/ Kadipatta/ Karbev : 8-10

** Heat 1 tsp oil in a kadai, add coriander seeds, cumin seeds, red chillies and fry for a few minutes. When they turn slightly brown add mustard seeds and fry for a few seconds. Lastly add coconut and continue frying for 3-4 minutes. Remove and grind this to a very fine paste with just little bit of water and keep aside ready.

** Slice off the stem edge size of the hogplum and cut them vertically into 4 pieces. Keep them ready aside.

** Add in the remaining 1 tsp of oil into the kadai, when hot lower the heat and add the methi seeds and fry till the color changes and you get a lovely aroma. The methi seeds should be fried to lovely golden color and not burt. If burnt the curry turns out bitter, so be careful and keep a constant watch on it while frying.

** Now add add in 2 cups of water and bring to a rolling boil. Lower the heat cover with a dome lid and simmer to cook the methi seeds for a good 15 minutes. The methi seeds swell and become almost double in size. When almost done add in the hogplums and continue cooking till they are cooked.

** Now add in the ground masala, grated jaggery, salt to taste and mix well. Add water to bring to a thick consistency and cook on medium heat till you see bubbles appearing on surface. Lower the heat to minimum and simmer for 5 minutes, till the curry has cooked in well. Remove from fire and keep aside.

** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat oil in a smal pan, add mustard seeds, when they crackle add in the red chilly cut into pieces along with curry leaves and fry for a few seconds. Remove and pour this over the prepared curry, mix well, cover and keep aside for an hour or so for the flavors to be infused.

** “Methi~ Ambado Sasam /Fenugreek Seeds~ Hogplum Curry” is done and ready to be served. This dish is usually served at room temperature with steaming hot rice as it taste best served that way. However, you can serve it with any other mildly spiced rice dish or roti/ chapati too if desired, though I have not tried that combo. Do try out this awesome combo dish and enjoy with your family and friends.

** Methi is bitter in taste and is not loved by many to be had as it is and avoid the same. However, do remember it is loaded with medicinal properties that are very good for health and we should try to introduce them into our dietary habits as early as possible so that we grow up to like its taste. Some of the ingredients, veggies, fruits etc. may not be loved for its taste, but then when consumed on regular basis one grows to like it, so is the case of methi seeds and its leaves to, sure to be loved once habituated.