Hog plum is a tropical fruit with tangy taste. It has
a high culinary use either in pickle or curries. Tender once are usually used
in pickles and matured/ ripe hog plums are used in saaru, gojju & curries.
Look for the recipe of Hog plum Raita/ Amtekai mosaru gojju.
Recently when we were in our home town, we got lot
of these from a relative’s farm. Here is the recipe of making saaru of hog
plum.
Preparation
time: 10 minutes
Cooking
time: 15 minutes
Serves:
4
Ingredients:
Hog
plum/ Ambate (matured) – 4
Jaggery
– Orange sized
Salt
– to taste
Turmeric
powder – ¼ tsp
Green
chillis – 2, adjust to your spice level
Coconut
oil/ cooking oil – 2 tsp
Mustard
seeds – ½ tsp
Dry
red chilli – 1
Curry
leaves – 1 sprig
Garlic
cloves - 6
Method:
- Wash hog plums, chop roughly. Boil in 3-4 cups of water.
- Add salt, jaggery, turmeric powder & slit green chillis while boiling.
- When hog plum is cooked and becomes soft, switch off the stove.
- Allow to cool a bit. Mash the cooked hog plums to make the stew thick.
- Add water if required and boil once again.
- Prepare a seasoning of mustard, oil, red chilli and garlic (peeled & crushed). Add the curry leaves. Garnish the stew with the seasoning/ tadka/ oggarane.
- This stew/ saaru goes great with rice & palya.
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