Ingredients:
5-6 uppilitta ambazhanga/ brined hog plums
1 cup grated coconut
2 shallots
3-5 green chillies
few curry leaves
salt to taste
Preparation:
- In a blender, add the hog plums, grated coconut, green chillies, shallots and curry leaves and grind together into a coarse paste adding about 1-2 tbsp water.
- Adjust the salt and transfer into a bowl. Serve with rice or kanji…
- Try to use smaller hog plums preserved in salt water….
