Steamed, Gluten-free and Vegan Ukdiche Modak are what you can enjoy this Ganesh. Enjoy simple and delicious Festival food and stay healthy.
Ammade Che Karam a Goan Delicacy
Ammade che KaramHow can I say I live in Goa and forget about Ammado or Ammade?
How can I say ammado and forget about “Ammade che karam”! The delicious sweet and sour delicacy? I had mentioned the sour fruit called Ammado and also written about. You can read more about it here and here.
Karam or chutney as it is called is a major requirement for Diwali or Deepavali festivities in Goa.
But before that let me tell you something about the Narkasur effigy made here and burnt in the morning the next day.
Diwali for us meant making dry stuff like chakalis, shankarpali, chivda, ladoos etc. but here in Goa there are different varieties made from poha, yes the regular beaten rice they are called fov here. Have you had rasatele fov, batat fov, thikse fov, dahi fov, god fov to name a few, and then there is chanya cho ras and chutney.
Chutney is Amado chutney.
Ammade che Karam
To make chutney the basic ingredient is of course ammado. There is no replacement for it. So I suggest if you come to Goa or even Karwar etc try this local dish out. It’s delicious.
This is my Blogging Marathon entry for the month long Marathon under the theme" Traditional"!
Ingredients:
- 5-6 ammado
- 1 teaspoon mustard seeds
- 2-3 Red chillies( the local ones are pungent )
- 1 small bit rock of hing/asafoetida or a teaspoon of powdered hing/asafoetida
- 1 cup(approx) coconut, freshly grated
- ½ teaspoon haldi/turmeric
- Jaggary
- Oil
- Salt
Method:
- Peel the ammados and with pestle hammer them so that they split a bit. (It's very difficult they are like eels).
- Heat kadhai/wok and dry roast the mustard seeds till they splutter.
- Immediately transfer them to the chutney pot of your mixer add the red chillies, hing/asafoetida, coconut and turmeric an grind coarse.
- Heat oil in the same kadhai/wok.
- Add the ammados, jaggary, salt and the ground coconut. Mix well.
- Cover and cook.
- Serve with rice, chapatti or if you want just eat it plain like I do.;)
Notes:
- The local chillies are pungent and have no colour. The same amount of badgi will give you reddish chutney.
- This chutney I have made without hammering the ammados they are good but you cannot reach the sour centre.
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Blogging Marathon page for the other Blogging Marathoners doing BM#27
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Archana
Some other Goan Vegetarian Curry recipes we enjoy:
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Runnergirlinthekitchen says
This is new to me..never had it before.. looks really yummy!
themadscientistskitchen says
Come over Gauri we will rectify it.
pradnya says
surprisingly never heard about this Archana, guess my stint in goa was not sufficiently long enough...next time for sure
Priya says
quite a new dish for me, can guess how flavor this dish will be..
Srivalli says
I checked out to see if you had posted the pic of the fruit, it does look like tender mangoes..does it taste like that also?...
themadscientistskitchen says
Well yes especially if you make pickle with the tender ones. Once they mature they develop a hard fibrous centre which is what we try to break when we hammer them and the centre is sucked clean and all the sour and tasty curry flavours seep in your mouth.
Rajani says
I saw ammado in one of your early posts (while i was looking for Goan recipes 🙂 ). Its called kanni manga, mavudu or tender mangoes here. Its usually used for pickles.
What you have presented here is something new for me. Will try when I get my hands on kanni manga next time :)!
preeti2kitchen says
Awesome recipe
Pavani says
Another new ingredient, haven't heard about ammado. Chutney sounds delicious.
suji says
truly another new name and new recipe...:)
harini says
Very interesting!!
pinksocks says
Nice to read about a new chutney 🙂
Manju says
First time hearing this, it looks mango how does it taste?
veena says
New to me. Never have heard about this and very interesting
Suma Gandlur says
Would have loved to see the picture of ammado. The sour fruit chutney sounds delicious.
themadscientistskitchen says
You can have a look here Suma
http://themadscientistskitchen.wordpress.com/2012/10/07/udmethi/
Mayuri Patel says
An unusual ingredient for a chutney. Have not heard of amade but on googling found out that it is called Indian Hog Plum. Love when traditions are followed for festivals.
ArchanaPotdar says
😀 thanks.