Ambade is one of the very common vegetable used in Konkani food. Ambade(hog plums/amtekayi/ambazhanga) trees are commonly found in backyards of most of the houses in our region. There are two types of ambades – sour and sweet. This is a seasonal vegetable. Tender ambades of both types are used in pickles and as souring agents in many dishes.
Some of the dishes we make with ambades are Gojju, Sasam, ghashi(Rosu/Udid methi), gravies.
Sasam is one of the traditional Konkani dish prepared in different ways. I am posting here the way in which my grandmother used to prepare. I have been making this dish for many years now.
Ingredients:
2 big ambades
3/4 cup coconut
2-3 green chillies
1/4 tea spn asafoetida
Salt
2 tea spn jaggery
Method:
Peel the outer skin of ambades and cook them in half cup of water with salt. Allow it to cool. After making a slit on chillies (to avoid splitting) dry roast green chilies on low flame(hold green chillies directly on flame).
Grind grated coconut, green chillies and asafetida to a smooth paste using the water in which ambades were boiled. Add jaggery and smash the boiled amades in that(do not grind ambades).
Ambade sasam is not heated. Ambade sasam is ready to serve.
It can be used both with rice and chapattis. We prefer to eat with papad.
Serves : 2-3
Preparation time : 20mins
Pictorial:
Same method for Bimbla isn’t.
Ambade Sasa m s y favrt i hv made it ystd only difference s we use dry chillies and we add turmeric powder
Interesting dish and I love the papadam.
All the best to you and your family for a Happy Christmas.
Hey,
I love the amtekayi pickles…did you find this here in the US?
We get hog plums ambade in US now. They call it June plums.
Hi Shilpa,
I love Ambade too! Where do you find these in the US? Let me know what it’s called here, and I’ll look for it.
Thanks!
I haven’t seen ambade in US so far. The post is from aayi in India
very tempting recipe..never heard about this before..love to try this
Varada aunty, I came across, dried raw jackfruit pericarp used mainly in making dosa, how do u make them? the dried ones actually
Sorry, no idea.
even mom makes this often, we call it amtekai sasmi, its one of my fav’s with hot rice 🙂
I am sure you may be able to get this fruit in any Sri Lankan stores in US or in Canada. This is known as Amberella in Sri Lanka. you also can cook this like mango curry.
I have never cooked with this veg it looks like raw mango. Very creamy curry.
usually prepared on the first day of diwali in Goa. Mouth watering looks at the pic, waiting for the ambade to arrive in market (me from Belgaum – Karnataka).
What a unique recipe!! sounds delicious.. i remember buying ambade with salt and chilli powder in Pune once.
Thank you, this will be the first time I try this recipe and I’m looking forward to it.
Guess What!!!. I found aamabade in Super H-Mart( type of a Korean/ Asian store),in Atlanta, GA, this past weekend for 1.99/lb. They were called ‘June Plums’. Could not believe myself when I saw them, so scraped a bit and it was Aambade. Was ready to do a happy dance..
Made saasavam today, will make curry after a few days 🙂
ambade sasam looks yumm.. I had heard about this recipe and now I can make it too. Thanks to you 🙂
Supper,let me know any other reciep s but without Coconut use