Ambazhanga Moru Kachiyathu – Hog Plum in yoghurt and coconut gravy2013-09-07
- Yield : 1 bowl
- Servings : 3
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 45m
Ambazhanga Moru Kachiyathu (Hog Plum in Yoghurt & coconut gravy) is a traditional Kerala recipe which goes well with Motta rice (parboiled rice). The recipe is same as Ashgourd morukaalan which I have already updated earlier.
This plum has got medicinal values and used to treat diseases like gonorrhoea, diarrhoea and dysentery. It is also used as an eyewash.
- Ambazhanga/ Hog Plum - 10 nos
- Turmeric Powder - 1/2 tspn
- Chilly Powder - 1/2 tspn
- Green Chilly - 3 nos
- Salt - to taste
- For making the paste:
- Curd / Yogurt (sour) - 3 cups
- Coconut grated - 1/2 cup
- Cumin seeds - 1/2 tspn
- Shallots - 8 nos
- For seasoning:
- Coconut Oil - 2 tbspn
- Mustard - 1tspn
- Red chilly - 2 Nos
- Curry Leaves - 10 leaves
Grind curd, coconut, cumin and shallots into a fine paste. Mash the curd and mix it with the coconut paste. Keep it aside.
Cook Ambazhanga or Hog plum with 2 cups of water, turmeric powder, chilly powder and salt. Ambazhanga or Hog Plum cooks quickly and hence ensure not to overcook it. Cook it over a low flame.
Once the Ambazhanga or Hog plum is cooked well, add the coconut and curd paste to this and keep it in low flame until hot. Take care, the curry should not boil. Remove from heat.
For seasoning, heat coconut oil in a pan (over medium flame). Add mustard seeds, once spluttering is complete, add red chillies and curry leaves. Turn off the flame. Keep it for 1 minute and then pour to the curry. It's really tasty to eat with parboiled rice. Enjoy!
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