Ambazhanga/Hog plum: 5-6 pcs
Coconut grated: 3/4 cup
Green chilli: 1-2
Garlic chopped: 1 pc
Turmeric powder: 1/2 tsp
Chilli powder: 1 1/2 tsp
Mustard seeds: 1/2 tsp
Fenugreek seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Red chilli flakes: 1-2 pcs
Curry leaves: few
Water: 1 cup
Salt: 1 tsp
Oil
Method:
Cook ambazhanga with water, greenchilli, turmeric powder, chilli powder and salt . Grind coconut along with cumin seeds, garlic to a smooth paste. Pour the grinded coconut to the cooked curry. Lower the flame. Allow it to boil. cook for another 5-6 minutes. Remove from fire. Heat oil in another pan, splutter mustard seeds and fenugreek seeds, add red chilli flakes and curry leaves. Pour this seasoning over the curry. Serve hot with Rice
