• 5-6 Amade 1 cup grated coconut 1 teaspoon red dry chilly powder 1 teaspoon grated jaggery 1 teaspoon sarson/ rai/ mustard seeds Salt to taste

This is a traditional goan recipe using the sweet-sour vitamin C rich Amado fruit, alongwith grated coconut curry. Amade or Ambade are found in plenty during the monsoon season between June and September. Amade have a different sour flavor which tingles your taste buds.

Ambade, Hog Plums

 The Amrataka tree also known as the Indian Hog Plum tree is famous as wild mango tree and is widely known for its medicinal value.

 Botanical name: Spondias pinnata L.f.Kurz, Mangifem Pinnata L.f., Spondias Acumi-nata Roxb, Spondias Mangifera wild. Family : Anacardiaceae.

 Common names:

  • English: Hog plums, Spanish Plums, Mombins.
  • Konkani, Tulu(India):  Amado, Ambado
  • Kannada(India): Ambade, Amtekai
  • Bengali (India) = Biliti Amra
  • Assamese(India) = Amora Tenga
  • Tamil: Pulicha Kaai
  • Sri Lanka: Amberella
  • Brazil = Caja-manga
  • Vietnamese = Coq
  • Thai = Ma Kok , Makok Farang
  • Jamaica = June Plum
  • Indonesia = Kedondong
  • Puerto Rico = Pomarosa
  • Malaysia = Buah Kedondong
  • Reunion Island = Evi

METHOD:

  1. Peel off the green skin off the Amade with a sparing hand to take off the minimum skin and leave the maximum flesh. Most of the body of the amade is fibrous, hence you need to be sparing and careful while peeling.
  2. Boil the Amade with just enough water to cover them, till they are soft. Now add salt.
  3. Now in a pan, crackle the mustard seeds without oil.
  4. Grind grated coconut alongwith the boiled amade water, red dry chilly powder to a fine paste in a grinder/ mixer.
  5. During the last round take the above crackled mustard seeds and add it to the above grinder/ food processor alongwith the coconut paste, and turn it just once for a few seconds. The mustard seeds should not be completely ground as these would then give a very pungent taste which is not desired.
  6. Add this paste to the bowl containing the boiled amade. Add jaggery, a little salt and blend it well with a spoon.
  7. Tatse it and adjust the flavor with a bit of sugar in case the amade are too sour, to get the perfect tanginess for your palate.
  8. The Amadyache Sansav is ready to be served. Usually eaten as an accompaniment with a main meal of Rice+Dal.

 Amadyache Sansav