Karwar Style Ambade Udid Methi Recipe (Hog Plum Curry)
Karwar Style Ambade Udid Methi, also known as Hog Plum Curry, is a traditional vegetarian dish from the coastal city of Karwar in Karnataka. This dish belongs to the Karwari Goud Saraswat Brahmin cuisine, which is renowned for its rich and aromatic coconut-based gravies. The cuisine features a delightful blend of spices, including coriander seeds, dry red chilies, and jaggery, which provide a unique balance of sweetness and heat. This curry is typically made with ambade (hog plum), but it can also be prepared using raw mangoes as an alternative. When served with steamed rice, it makes for a wholesome and satisfying meal, offering a perfect fusion of tangy, sweet, and slightly bitter flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Hog Plum (Amtekai) | 5 pieces |
| Fresh coconut, grated | 3/4 cup |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Black Urad Dal (Split) | 1 teaspoon |
| Rice (raw) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Whole Black Peppercorns | 6 pieces |
| Dry Red Chilli | 4 pieces |
| Jaggery | 2 tablespoons |
| Asafoetida (hing) | 1 pinch |
| Karela (Bitter Gourd/Pavakkai) | 1 small |
| Salt | To taste |
| For Tempering | |
| Oil | 2 teaspoons |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Asafoetida (hing) | 1 pinch |
Preparation Time
25 minutes
Cooking Time
25 minutes
Instructions
-
Prepare the Bitter Gourd:
- Begin by peeling the outer layer of the bitter gourd and remove its seeds. Slice it into thin rings. Apply a little salt (approximately 1/4 teaspoon) to the bitter gourd rings, toss them well to coat, and set them aside for about an hour. This step helps reduce the bitterness of the gourd.
- After an hour, wash the bitter gourd rings thoroughly under water and drain them. Heat a little oil in a kadai (pan) and roast the bitter gourd rings on low heat until they become crisp and lightly golden. Set them aside.
-
Prepare the Spice Mixture:
- While the bitter gourd is roasting, peel and clean the hog plums (ambade). In the same kadai, heat a small amount of oil and lightly roast the coriander seeds, urad dal (split black lentils), methi seeds (fenugreek seeds), raw rice grains, black peppercorns, dry red chilies, and a pinch of asafoetida, separately, on low heat.
- As each ingredient changes color, remove it from the heat and set it aside to cool. Once cooled, grind all these roasted ingredients along with the grated coconut in a mixer grinder. Add a small amount of water as needed to form a smooth paste.
-
Make the Gravy:
- Add the ground paste to a cup of water and mix well to form a semi-thick consistency for the gravy. Pour this mixture into a kadai.
- To this paste, add the turmeric powder, hog plums (ambade), jaggery, roasted bitter gourd rings, and salt to taste. Stir the mixture well and bring it to a high heat, stirring occasionally.
- Once it begins to boil, lower the heat and allow it to simmer for about 8-10 minutes, or until the ambade (hog plum) becomes tender and cooked through. If the gravy thickens too much during cooking, add a little water to adjust the consistency to a medium thickness.
-
Final Seasoning:
- Taste the gravy and adjust the salt and jaggery if needed to balance the flavors of the curry.
-
Temper the Curry:
- In a small tempering pan (tadka pan), heat the oil for tempering. Once hot, add the mustard seeds and a pinch of asafoetida. Allow the mustard seeds to splutter and the asafoetida to release its aroma.
- Pour this tempering over the prepared hog plum curry for an added depth of flavor.
-
Serving:
- Serve your Karwar Style Ambade Udid Methi (Hog Plum Curry) hot, paired with steamed rice and a side of Sol Kadhi for a truly authentic South Indian meal experience.
Notes:
- You can replace hog plums (ambade) with raw mangoes for a different variation of this dish, especially when they are in season.
- The bitterness of the bitter gourd can be reduced further by applying salt and letting it rest longer if you prefer a milder flavor.
- The gravy can be adjusted to your desired consistency by adding more or less water while cooking.
Enjoy this rich and flavorful coastal Karnataka dish that brings together the best of tangy, sweet, and bitter elements, making it a perfect accompaniment for a festive lunch or dinner.
