Ambadya thiksani humman (Hog plum spicy dish) can be had along with idili, dosa, udidha sandan, udidha appo, rice, idili and sandan roast, rava dosa, rava idili etc and this dish replaces sambar and chutney. This is a slightly watery dish and no onion and garlic have been used in its preparation.
Ingredients
You need
- 6 to 7 numbers raw but matured hog plums
- 1 1/2 tspn red chilli powder (or as per your spiciness level)
- Water as required
- A pinch of asafoetida
- 1 tspn fresh coconut oil
- Salt to taste
For seasoning
- Coconut oil for seasoning
- A small spoon mustard
- A small spoon urd dal
- A small spoon jeera/cumin seeds
- A very small spoon methi seeds
- 1 sprig curry leaves
Method
Wash and cut the hog plums into half.
Cook them adding salt and sufficient water till cooked. Once they have cooked add red chilli powder.
Cook for 1 to 2 minutes till the raw smell of the red chilli powder goes off. Switch off the flame.
Add asafoetida and fresh coconut oil.
Now do the seasoning. Heat oil in a kadai/pan. Add mustard seeds and when they splutter add the urad dhal followed by jeera and methi seeds. Immediately add curry leaves. Pour the seasoning over the thiksani humman.
Your Ambadya thiksani humman (Hog plum spicy dish) is ready to be served.
Serve it warm with idili, dosa, udidha sandan, udidha appo, rice, idili and sandan roast, rava dosa, rava idili etc.
Tips
While seasoning see that you do not over roast the methi seeds else you will get a bitter flavour for your humman.
