How To Make Ambade Ros/ Hog Plum Sweet and Sour Ambade Coconut Gravy

Spondias or Spondias dulcis (syn. Spondias cytherea), known commonly as ambarella, or jew plum is an equatorial or tropical tree, with edible fruit containing a fibrous pit. It grows on a tree which is Almost to 25 m tall. The leaves are spirally arranged, pinnate, rarely bipinnate or simple. The fruit is a drupe similar to a small mango (in the related genus Mangifera), 4–10 cm long, ripening yellow or orange. It has a single seed.

In the Western Ghats of Karnataka flower buds and tender fruits are used in pickle preparation. In Thai cuisine both the fruits and the tender leaves are eaten.

The Thai name for the fruit is Spondias dulcis. In Cambodia, Spondias pinnata is called /pɷːn siː pʰlaɛ/ (ពោនស៊ីផ្លែ) or /məkaʔ prẹj/ (ម្កាក់ព្រៃ),and Spondias dulcis simply /məkaʔ/ (ម្កាក់). Spondias pinnata is called Pulicha kaai in the Tamil language, which means “sour fruit.” It is also called as “Amate Kaai” in Kannada language, Ambade in Tulu and Konkani. In Sri Lanka it is called Amberella. (Courtesy: Wikipedia)

It is the most loved fruit at my home, we make sweet and sour thick gravy with this, which in Konkani is called as ambade ros.

Sharing my all time favourite recipe of this fruit, it is locally available in markets in Goa (West part of India)  and Karnataka(South part of India). If you are lucky enough you might even get it in any supermarket as well.

So for the recipe, here you go;

Ingredients:

Spondias 8-10

1/2 cup grated coconut

2 small pods of garlic

2 whole Kashmiri red chillies or 2 tsp red chilli powder

1. 5 tsp turmeric powder

1/2 cup grated jaggery or you can even adjust accordingly

Salt as per taste

Curry leaves

1/2 tsp methi or fenugreek seeds

1/2 tsp mustard seeds

1 tbsp oil

1/2 cup Water

Method:

Step 1: Wash and peel the skin of Spondias, roughly smash it with mortar and pestle. Sprinkle little salt and keep it aside

Step 2: In a mixture grinder, add coconut, garlic pods, chilli powder or red chillies, turmeric and give it a quick grind. It shouldn’t be a fine paste.

Step 3: Marinate Spondias with this thick coconut paste and keep it aside for few minutes. Adjust salt.

Step 3: In a wok, heat oil, add mustard seeds, let it crackle. Add curry leaves and methi seeds, sauté it for 2 seconds.

Step 4: Add the marinated spondias along with jaggery mix it well.

Step 5: Add water and allow it to cook on low flame for around 20 minutes or till it becomes tender and gravy becomes thick.

Serve it hot with rice, dal or simply with steamed rice. It is a perfect side dish, it goes well with any fish curry and rice as well.

Hope you liked my recipe.

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