Ambadyachi Uddamethi with Goan Red Rice

Instructions

1. 1

   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.
2. 2

   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.
3. 3

   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.
4. 4

   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.
5. 5

   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.