Ambazhanga (Hog Plum) Curry

Preparation

• 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.