Indian
Vegan
Gluten freeAmbadyachi udda methi
Hog plum coconut gravy
आंबाड्याची उडद मेथी: hog plums in a coconut gravy with roasted urad dal and fenugreek
Udda methi is a Goan Saraswat curry named for its two roasted seasonings, urad dal and fenugreek seeds, and in the monsoon months the best version is made with tart green hog plums, ambade. The plums simmer whole in a coconut gravy that is sour, a little bitter, hot and faintly sweet from jaggery, and it is eaten with plain rice on rainy days or at a Shravan meal. The common mistake is burning the fenugreek: it should be roasted only until reddish, because dark seeds make the whole pot bitter. Raw mango works in place of ambade outside the season. Chef's tip: crush each hog plum lightly with a pestle before cooking so the gravy can soak into the flesh around the stone.
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 210 kcal
Ingredients
For the curry
- 9 oz hog plums (ambade), or 1 small raw mangolightly crushed or cut in chunks
- 1 ¾ cups water
- 1 oz jaggerygrated
- 1 tsp salt
For the masala
- 1 tbsp urad dal (split black gram)
- ½ tsp fenugreek seeds
- 1 tsp coconut oil
- 3 ½ oz grated fresh coconut
- ¼ tsp ground turmeric
For the tempering
- 1 tbsp coconut oil
- ½ tsp black mustard seeds
- 10 curry leaves
- 1 pinch gluten-free asafoetida (hing)
Tick what you have; the rest goes in the basket.
Method
0/5 doneStep 1: Simmer 9 oz hog plums (ambade), or 1 small raw mango with 1 ¾ cups water and half the 1 tsp salt for 10–12 minutes until the skins soften and a knife slides into the flesh.
12 minStep 2: Warm 1 tsp coconut oil in a small pan over low heat. Roast 1 tbsp urad dal (split black gram) until golden, add ½ tsp fenugreek seeds and 5 dried red chillies and roast 1 minute more, just until the fenugreek turns reddish. Do not let it darken.
4 minStep 3: Grind the roasted spices with 3 ½ oz grated fresh coconut, ¼ tsp ground turmeric and about 120 ml water to a fine paste.
3 minStep 5: Heat 1 tbsp coconut oil, add ½ tsp black mustard seeds; when it pops add 10 curry leaves and 1 pinch gluten-free asafoetida (hing), then pour over the curry. Serve with hot rice.
2 min
KrazyBadal
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