Hogplums, a tangy monsoon precious vegetable of Karnataka. Given the tangy nature of hogplums, they can easily be used in places where tamarind is used. I have already posted a recipe on how to make chutney using hogplums here. Amtekai kairasa, a dish made by crushing the Goratu(inside seed) allowing maximum tanginess to get released into the curry. The rich coconut gravy with sweet from the jaggery, tanginess from the plums, spicy blend of the red chillies and aromatic dals and spices will be a true delight to your taste buds. The Goratu soaking all the rich taste makes anyone a child when they slurp it up!

The curry is best had with hot rice or as an accompaniment to Neer Dose.

Hog Plum Curry | Ambade Menaskai | Amtekai Kairsa
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Hog Plum Curry | Ambade Menaskai | Amtekai Kairsa

Recipe by Anushree SPCourse: Lunch, DinnerCuisine: KarnatakaDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • Hog plums – 6

  • Jaggery – 1/4 cup

  • Rock salt -as per tate

  • Oil – any cooking oil (preferably coconut oil) – 2 tsp

  • Coconut Masala

  • Coconut – 1 cup

  • Urad Dal | Uddinabele – 1.5 tbsp

  • Jeera | Jeerige – 1 tsp

  • Menthye | Methi seeds- 0.5 tsp

  • Dried red chillies ( 5 Byadagi + 2 Guntur) – 6 to 7

  • Curry leaves – 1 sprig

  • Tempering

  • Coconut oil – 2 tsp

  • Mustard seeds – 1 tsp

  • Curry leaves – 4 to 5 chopped

  • Red chillies – 1

  • Hing – a pinch

Directions

  • Quick Steps
  • Chop the outer fruit of hog plums.
  • Crush the Goratu (inner seed) using mortar/pestel or any stone.
  • Prepare coconut masala. In a pan, take little oil. First add methi seeds. When it turns slightly golden, add jeera and fry it till it splutters. Then add urad dal and continue frying till it turns golden brown. Then add the red chillies. Fry till the chillies crisp up. Finally add the curry leaves and turn off the flame. Transfer the mixture to a plate allowing it to cool down.
  • In a mixer, grind the mixture into a powder first and transfer it out. Then take fresh coconut and grind it to a smooth paste using water. Finally add the ground mixture and give a quick mix. This is done separately so that urad dal doesn’t thicken up on wet grinding.
  • In a pan, take oil (preferably coconut oil) and the crushed Gorartu(inner seed) first. Fry till it turns slightly brown. Then add chopped hogplum and continue to fry till it turns brown. All this in medium flame.
  • Add turmeric at the end of frying.
  • Next, add water followed by rock salt and jaggery. I have used Joni Bella today. Maintain high flame after adding water.
  • The curry should come to a good boil and let it continue to boil for 7 to 10 minutes. Add water if the concentration reduces a lot. This boiling will help the Gorartu to soak in all the sweet, tangy and salt.
  • Next, add the coconut masala. Allow it to boil in medium flame for another 10 minutes. Add water if needed.
  • Finish the dish with a tempering.
  • Detailed instructions with step by step photos
  • Chop the outer fruit of hog plums.
  • Crush the Goratu (inner seed) using mortar/pestel or any stone.
  • Prepare coconut masala. In a pan, take little oil. First add methi seeds. When it turns slightly golden, add jeera and fry it till it splutters. Then add urad dal and continue frying till it turns golden brown. Then add the red chillies. Fry till the chillies crisp up. Finally add the curry leaves and turn off the flame. Transfer the mixture to a plate allowing it to cool down.
  • In a mixer, grind the mixture into a powder first and transfer it out. Then take fresh coconut and grind it to a smooth paste using water. Finally add the ground mixture and give a quick mix. This is done separately so that urad dal doesn’t thicken up on wet grinding.
  • In a pan, take oil (preferably coconut oil) and the crushed Gorartu(inner seed) first. Fry till it turns slightly brown. Then add chopped hogplum and continue to fry till it turns brown. All this in medium flame.
  • Add turmeric at the end of frying.
  • Next, add water followed by rock salt and jaggery. I have used Joni Bella today. Maintain high flame after adding water.
  • The curry should come to a good boil and let it continue to boil for 7 to 10 minutes. Add water if the concentration reduces a lot. This boiling will help the Gorartu to soak in all the sweet, tangy and salt.
  • Next, add the coconut masala. Allow it to boil in medium flame for another 10 minutes. Add water if needed.
  • Finish the dish with a tempering.

Happy Cooking!

My other recipes of hog plum are Amtekai Barata | Ambade Barata | Neer Gojju and Amatekai Chutney | Hogplum Chutney | Ambade Chutney.