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Main Course

Naadan Ambazhanga Achhaar

Naadan Ambazhanga Achar is a dish, very popular in kerala that tastes perfect with hot gruel or kanji. Ambazhanga Achar is one of the tastiest of pickles and can be easily prepared at home.

Ingredientsfor 10 servings

250 g Nadam Ambazhanga
4 tsp Red chilli powder
1/2 tsp Asafoetida
Salt, to taste
1 cup Sesame oil
1 tsp Fenugreek powder
2-3 tsp Vinegar

Preparation

Step 1
Clean and Wash the Ambazhanga (Hog-Plum).
Step 2
Cut them into small pieces as shown in above picture.
Step 3
Add Red Chilli powder, Asafoetida powder, Fenugreek Powder and Salt into the Ambazhanga pieces and stir it well.
Step 4
Add required quantity of Sesame Oil and Vinegar also into this mix and stir it further.
Step 5
Naadan Ambazhanga (Hog-Plum) Achhaar is ready. This Achhaar can be served with Dosa/Parotta/Uthappam etc. If this Achhaar is kept in a glass bottle and stored in fridge it can be used for many days.

Tip

The binding point is everything — cook the mixture just until it holds shape when pressed. Overcooked, it turns hard; undercooked, it crumbles.

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Main Course

Naadan Ambazhanga Achhaar

Naadan Ambazhanga Achar is a dish, very popular in kerala that tastes perfect with hot gruel or kanji. Ambazhanga Achar is one of the tastiest of pickles and can be easily prepared at home.

Ingredientsfor 10 servings

250 g Nadam Ambazhanga
4 tsp Red chilli powder
1/2 tsp Asafoetida
Salt, to taste
1 cup Sesame oil
1 tsp Fenugreek powder
2-3 tsp Vinegar

Preparation

Step 1
Clean and Wash the Ambazhanga (Hog-Plum).
Step 2
Cut them into small pieces as shown in above picture.
Step 3
Add Red Chilli powder, Asafoetida powder, Fenugreek Powder and Salt into the Ambazhanga pieces and stir it well.
Step 4
Add required quantity of Sesame Oil and Vinegar also into this mix and stir it further.
Step 5
Naadan Ambazhanga (Hog-Plum) Achhaar is ready. This Achhaar can be served with Dosa/Parotta/Uthappam etc. If this Achhaar is kept in a glass bottle and stored in fridge it can be used for many days.