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Hog plums Gravy (Ambade Karam)


Hog plums: 7-8

Grated coconut: 1 ½ cup

Red chilies: 3

Peppercorns: 4

Jaggery: 1 cup

Green chillies: 2

Mustard seeds: 1 tspn

Hing: ¼ tspn

Oil: 3 tbspn

salt to taste


  • wash and peel the hog plums, apply salt and keep aside.
  • Heat the ½ tbspn oil in a pan and roast lightly the coconut, peppercorns and red chillies .
  • Add turmeric and grind the mixture coarsely with little water.
  • Heat the oil in a pan and add mustard seeds, green chillies and hing.
  • When mustard seeds splutter, add the hog plums and jaggery and stir fry for 2-3 mins.
  • Then add the ground coconut mixture with ¼ cup water.
  • Stir and cook on low flame till done (gravy should be totally dry)
  • Serve hot with chapatti or roti or as a side dish with the rice.