“Ambade Sasam/ Amatekayi Saasive/ HogPlum Sweet-n-Tangy Curry” … plenty of ambado/ hogplums are available in the market during monsoon and one is spoiled for choice of dishes to be prepared using them … here is a delicious khatHa meetHa teekHa monsoon delicacy that tastes wonderful served with ukde sheetHa (red boiled matta rice), dosa or Idly … Yummilicious …
** This is an delicious age-old recipe that I came across in my friend’s home during my teens and from then on it has always been a part of my cuisine too. Here the tangy taste of hogplums blends in well with the spicy gravy and the sweetish tinge imparted to it by addition of jaggery. Sasam means mustard seeds in Konkani language and is used in most dishes while tempering along with curry leaves. The name sasam is given to dishes in GSB Konkani Saraswat Cuisine when mustard seeds are used while grinding of the masala to be added to the curry and I have shared plenty of them.
** Hogplums are a favorite in my home and are always stocked in fridge when in season. I also make it a point to brine (salt preserve) them to be used atleast for coming few months and you may do so if desired too, the link is shared at the bottom of this recipe. This curry is a must in my home at least twice when in season to be served either with steaming hot Idlies, dosas or ukde sheetHa (red boiled matta rice), it tastes wonderful in these combinations. For this particular dish, it is best to use ambado/ hogplum with harder seed within (junu kattho) as it tastes wonderful to chew upon.
** These are all traditional dishes that are slowly disappearing from the table and we really should not let that happen. Have you ever wondered why certain veggies are available in abundance in particular seasons only, I have and the answers have always been that mother nature knows the best. God has created a beautiful world as per requirement of man, it is man who in ignorance has destroyed most of it. And now it is our duty to restore traditions back into our life so that our coming generations do not miss out on them and the best way to do so is by keeping our traditional dishes intact.
** Here is my recipe for “Ambade Sasam/ Amatekayi Saasive/ HogPlum Sweet-n-Tangy Curry” … my style ……
** Ingredients :
Ambado/ Hogplums : 5-6
Jaggery/ Goda/ Gud/ Bella : 3 tblsp powder/ grated.
Hing Uddaka : 2 tblsp
OR
Asafoetida Powder : 1 tsp
Haldi/ Turmeric Powder : a pinch
Salt/ Namak/ Meeta : to taste
** For the Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup
Red Chilly Powder/ Mirsange Pitti/ Mirchi Tikkat : 1 tblsp
Mustard Seeds/ Sasam/ Rai : ½ tsp
Methi/ Fenugreek Seeds : ¼ tsp
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Urad Dal/ Black Gram Dal : ½ tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh leaves
Dry Red Chillies/ Sukki Mirsanga/ Sukka Mirchi : 2-3
** Wash, wipe dry hogplums (depending upon its sourness add more if required). Slice sides or smash with a wieght and add into a vessel with haldi powder and about 2 cups of water. Bring all to a boil and cook for about 10 minutes.
* Note : The number of hogplum depends on its sourness, so do check and add accordingly as they differ in taste as per region. Also, remember to avoid tender ones and use the ones with thick formed seeds within for this curry.
** For Masala to be Ground : Roast methi and mustard seeds and add into a mixer grinder along with freshly grated coconut and red chilly powder. Grind to a very fine paste adding the cooked hogplum water as much as needed only.
** Add ground masala to the cooked hogplum and mix well adding adequate water to bring to a thick gravy consistency. Add in jaggery, hing uddaka, salt to taste, mix well and bring to a boil on medium heat stirring often to avoid being burnt.
** When you see bubbles appearing on surface of the curry, lower the heat and let simmer for a good 5-7 minutes. The curry may thicken, so check out and add in more water if necessary and let simmer while we prepare seasoning.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat coconut oil, when hot add mustard seeds, when they begin to splutter add urad dal and fry until it turns light brown in colour. Now add fresh curry leaves, red chillies broken to piece and fry for another second or two and then pour it over the simmering curry.
** Note : If not adding hing uddaka (method shared at the bottom of this recipe) you can add 1 tsp hing powder to the tempering just before adding curry leaves and fry for second and then add curry leaves and red dry chillies.
** Note : Please do use coconut oil for seasoning/ pannaka for this curry. It not enhances the tastes of the curry and makes it that much more tastier. However, for any reason if you want to avoid, then you can add any edible oil.
** “Ambade Sasam/ Amatekayi Saasive/ HogPlum Sweet-n-Tangy Curry” is done and ready to be served. This a khatHa- meetHa- teekHa dish that tastes wonderful served hot with ukde sheetHa (red boiled rice), dosa or Idly. Hoplums are seasonal and available in plenty during monsoon and though you can brine/ preserve in salt water, there are some curries that taste best prepared with fresh ones only and this is one of them. If you are fond of hogplum and they are available in your vicinity, then do try this curry out and enjoy them with family with any accompanied dish of your choice.
** For Preparing of Hing/ Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other hummana etc. If you do not have the gummy hing, no issues, you can add hing / asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
** Sharing link to “Methi~ Ambado Sasam /Fenugreek Seeds~ Hogplum Curry” another famous and delicious recipe with addition of hogplum, similar to this one, do check it out and try the same too ...
** You can check out the details on "brine/ mitta ghallele ambado/ salt preserve Ambado/ Hogplum" if desired on the link shared below along with another link to recipe where hogplums can be used in curries ….
No comments:
Post a Comment
Thanks.