Monday, January 18, 2010

Ambazhanga /June Plum Chammanthi

Ambazhanga is a small sour fruit which I have come across only in Kerala and that too grown in homes ,these are usually not available to buy in the markets. On my last visit to the Korean store I found this basket full of Hog Plum /June Plum as they labeled it , got a few and preserved it in salt for 2 weeks.

Back home they are usually cooked with prawns , and Ambazhanga is used as the souring agent instead of cocum or mangoes.It is also made into pickles and preserved in salt to be used later for chutneys .If you happen to spot them at the market and decide to get them - look for immature fruits that are small . The larger ones get fibrous and taste really strong .

Ingredients:
Ambazhanga preserved in salt - 8
Grated coconut - 1 cup
Green chillies - 7 or 8
shallots - 2
curry leaves - few
salt - to taste.

Method:
Grind all the ingredients into a semi smooth paste without adding water.
Serve with rice or kanji .

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