Ambadeachi Uddamethi

Ingredients

1 teaspoon urad dal

1 teaspoon fenugreek
¼ teaspoon mustard seeds
2 cups grated coconut
5 peppercorns
A pinch of asafoetida
3 dried red chillies, broken
¼ teaspoon turmeric powder
Lime sized ball of jaggery
5 curry leaves
2 tablespoons Oil
6 hogplums (ambade)
Salt to taste

Method

Wash and peel the green skin off the hogplums using a vegetable pealer. Grind the coconut along with the turmeric, peppercorns and extract the milk. Keep  the first(thick) and second(thin) extract aside along with the ground coconut.

Heat the oil in a small pan,add the urad dal and fenugreek and let them brown lightly. Add the mustard seeds, chillies, curry leaves and asafoetida. When the seeds pop add a little water and the hogplums, jaggery,thin coconut milk and salt to taste.Cook till hogplums are tender and then the coconut paste. When almost ready, add the thick coconut milk and take off the flame. Serve your mouth-watering ambaddeachi uddamethi with some steamed rice.