Ambazhanga Moru Curry / Hog Plum Pulissery


8-10 ambazhanga / hog plum
1 cup grated coconut
2 shallots
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp cumin seeds
3 green chillies
1 1/2 cup yoghurt, beaten
1 tsp mustard seeds
1/2 tsp fenugreek seeds
3 dry red chillies
1 sprig curry leaves
salt to taste
1 tbsp oil


  1. Grind grated coconut with cumin seeds, shallots, 2 green chillies and 1/4 tsp turmeric powder to a smooth paste adding little water.
  2. Add yoghurt with this ground coconut paste and mix well and keep it aside.
  3. In a pan, add the hog plums, 1 slit green chilli, chilli powder, 1/4 tsp turmeric powder and salt and cook over low flame adding about 1 1/2-2 cups of water. Don’t overcook the hog plums.
  4. When cooked, reduce the flame and add ground coconut- yoghurt mixture and heat on low flame for few minutes. Don’t allow to boil.
  5. Heat oil in a pan and splutter mustard seeds and fenugreek seeds.
  6. Add  dry red chillies and curry leaves and fry.
  7. Pour this seasoning over the curry and close the lid… Serve with rice…

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