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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
Dry Roast the Spices
Grind the Coconut Masala
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.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 270.57 calories per serving with 2.97g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Curry
Final Touches and Serving
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.
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.
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.
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.
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.
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.
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.
Yes, it can be a healthy dish. It is rich in fiber from coconut, contains healthy fats from coconut oil, and gets antioxidants from spices and hog plums. It is also plant-based. To keep it healthy, use jaggery in moderation and serve it with brown rice.
The best substitute for the tangy flavor of hog plums is raw mango. You can also use starfruit (carambola) or a thick tamarind paste. Adjust the quantity of the substitute and jaggery to achieve the right balance of sour and sweet.
Bitterness in this curry almost always comes from over-roasting the fenugreek (methi) seeds. They need to be roasted on low heat only until they turn a light golden color and become aromatic. If they turn dark brown or black, they will release a strong bitter flavor.
Leftover Ambadyachi Uddamethi can be stored in an airtight container in the refrigerator for up to 2-3 days. The curry tends to thicken upon cooling; you may need to add a little warm water while reheating.
This recipe is naturally vegan and dairy-free as it uses coconut for its creamy base and coconut oil for cooking.
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