Ambadyachi Uddamethi
A unique Goan curry with a delightful balance of tangy, sweet, and spicy flavors. Featuring hog plums (ambade) in a creamy roasted coconut base with urad dal and fenugreek, it's a coastal classic best served with steamed rice.
For 4 servings
Prepare the Hog Plums
- Wash the hog plums (ambade) thoroughly. Lightly peel the skin with a peeler.
- Gently crush each plum with a pestle or the back of a heavy knife. This helps them cook faster and absorb the curry's flavors.
- In a small pot, combine the crushed hog plums with 1 cup of water and a pinch of salt. Bring to a boil and cook for 10-12 minutes, or until they are tender but not mushy. Drain and set aside.
Dry Roast the Spices
- Heat a small, heavy-bottomed pan over low-medium heat. No oil is needed.
- Add the urad dal and fenugreek seeds. Roast for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Be very careful not to burn the fenugreek seeds, as they will become bitter.
- Add the coriander seeds and dried red chilies. Continue to roast for another 1-2 minutes until the coriander seeds are fragrant and the chilies are crisp.
- Remove the roasted spices from the pan immediately to prevent further cooking and let them cool completely.
Grind the Coconut Masala
- In a high-speed blender or grinder jar, combine the cooled roasted spices, fresh grated coconut, and turmeric powder.
- Add about 1 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed and add a little more water if required to achieve a silky consistency.
Cook the Curry
- Heat the coconut oil in a medium-sized pot or kadai over medium heat.
- Add the mustard seeds and allow them to splutter completely.
- Add the asafoetida and curry leaves, and sauté for about 20 seconds until the leaves are crisp and fragrant.
- Carefully pour in the ground coconut masala paste. Sauté for 4-5 minutes, stirring continuously, until the raw aroma disappears and you see specks of oil separating at the edges.
- Add the boiled hog plums, grated jaggery, salt, and the remaining 1/2 cup of water (or more, for desired consistency). Stir everything together well.
- Bring the curry to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 8-10 minutes, allowing all the flavors to meld beautifully. The curry will thicken as it simmers.
Final Touches and Serving
- Taste the curry and adjust the seasoning. Add more salt for savoriness or a little more jaggery for sweetness to balance the tang of the plums.
- Turn off the heat. Let the curry rest for 5-10 minutes before serving.
- Serve hot with steamed Goan rice or plain white rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh, tender hog plums. Mature ones can be woody and overly sour.
- 2The key to a smooth curry is grinding the coconut masala to a very fine paste.
- 3Do not over-roast the fenugreek (methi) seeds; they should be light golden. If they turn dark brown, they will make the entire dish bitter.
- 4The final taste should be a harmonious blend of tangy (from plums), sweet (from jaggery), and spicy (from chilies). Adjust these elements to your preference.
- 5This curry thickens as it cools. Add a splash of warm water when reheating to adjust the consistency.
Adapt it for your goals.
Ingredient Substitution
If hog plums are unavailable, you can substitute them with 6-8 pieces of tart raw mango or 2 tablespoons of thick tamarind paste for a similar tangy flavor.
Add VegetablesAdd Vegetables
You can add vegetables like drumsticks or white pumpkin (ash gourd) along with the hog plums for added texture and nutrition. Add them to the pot to boil until tender.
Spice LevelSpice Level
Adjust the number of dried red chilies to make the curry milder or spicier. Using Kashmiri chilies will provide a vibrant red color without excessive heat.
Why this is on our healthy list.
Aids Digestion
The combination of coconut, fenugreek seeds, and coriander seeds provides a good amount of dietary fiber, which helps promote healthy digestion, prevent constipation, and support overall gut health.
Rich in Antioxidants
Hog plums are a good source of Vitamin C, and spices like turmeric contain powerful antioxidants. These compounds help protect the body against cellular damage caused by free radicals.
Source of Healthy Fats
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs). These fats are easily digestible and serve as a quick source of energy for the body and brain.
Frequently asked questions
One serving (approximately 1 cup) of Ambadyachi Uddamethi contains around 230-250 calories, excluding rice. This is an estimate and can vary based on the exact ingredients used, such as the fat content of the coconut.