Ambadyache Raite or Hog-Plum Raita is a traditional Goan dish that we make especially during Diwali. I learnt this dish from my mom-in-law. She makes this every year for Diwali breakfast. This year she gave me some hog-plums to carry to Bangalore and I thought that this is the best opportunity to prepare the traditional dish and to share with you all.
We have a hog-plum tree in our backyard in Goa. These hog-plums grow very high on the tree. The fruit is very hard. We have to peel it with a peeler and then boil them. If peeled properly we get light flesh from the fruit which is sour in taste. The center part is hard and is often discarded. This fruit cannot be cut into pieces and we normally only suck the flesh from the fruit and then discard the hard part. It is known as Amate Kaai in Karnataka and Amade in Goa.
You can make Uddamethi with Amade just like that we make using raw mango or add them to prawns curry instead of raw mango. Hog plums are rich in anti-oxidants and have numerous health benefits. They are rich in vitamin C, high in iron content and protects against heart diseases.
You can eat this hog plum raita with rice or chapatis.
Ingredients: Prep. Time: 30 Mins, Serves: 4
6 Ambade/hog plum
6 tablespoon grated coconut
1 tablespoon grated jaggery
1 teaspoon mustard seeds
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 pinch asafetida
1 inch piece of tamarind
5 peppercorns
1 teaspoon salt
1 tsp sugar
Procedure:
1) Wash and peel the hog plums. Apply ½ tsp salt and 1 tsp sugar to the hog plums and keep aside for 10 Mins.
2) In a kadai, add oil. When it heats add mustard seeds. When mustard seeds crackle, add asafoetida. Then add the hog plums and fry for 5 Mins.
3) Add 1 cup water and let the hog plums get boiled for 10 Mins.
4) When the hog plums get boil, grind grated coconut, red chili powder, tamarind and peppercorns to a thick gravy by adding ½ cup water.
5) Next pour the gravy in the boiling hog plums.
6) Add jaggery, turmeric powder and salt to taste.
Note: Serve with steamed rice or chapatti or puris. For other pure veg recipes, click here.
For chutney recipes, click here.
For Goan veg recipes, click here.
For more interesting posts of this type follow Raksha's Kitchen on Facebook | Twitter | Instagram | Pinterest6 Ambade/hog plum
6 tablespoon grated coconut
1 tablespoon grated jaggery
1 teaspoon mustard seeds
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 pinch asafetida
1 inch piece of tamarind
5 peppercorns
1 teaspoon salt
1 tsp sugar
1) Wash and peel the hog plums. Apply ½ tsp salt and 1 tsp sugar to the hog plums and keep aside for 10 Mins.
2) In a kadai, add oil. When it heats add mustard seeds. When mustard seeds crackle, add asafoetida. Then add the hog plums and fry for 5 Mins.
3) Add 1 cup water and let the hog plums get boiled for 10 Mins.
4) When the hog plums get boil, grind grated coconut, red chili powder, tamarind and peppercorns to a thick gravy by adding ½ cup water.
5) Next pour the gravy in the boiling hog plums.
6) Add jaggery, turmeric powder and salt to taste.
Note: Serve with steamed rice or chapatti or puris. For other pure veg recipes, click here.
For chutney recipes, click here.
For Goan veg recipes, click here.