Ambarella or June plum cooked into a delicious curry
This ambarella curry is more sweet and spicy almost like an ambarella chutney.
If you are searching for a recipe that uses June plum then be sure to give this easy vegetarian and vegan curry a try.
The sweet and spicy flavour of this Ambarella curry is addictive and perfect for your rice and curry.
June plum or Ambarella is also known as…
I went in search of the English name for Ambarella and came up with,
Malay apple,
Golden apple,
Hog plum, and a whole bunch of unpronounceable names depending on the region.
Whatever the name we use, I think Ambarella is an underrated fruit because when cooked it adds a whole new dimension to simple fare.
Doesanyone remember the method of cracking them open using the door frames? and the accharu?
I sure do, they were always a group affair with siblings and cousins pitching in and the tree climbing involved.
Nowadays, Kids don’t need to climb toget to these because you getthe short bud trees. easy access.
There is simply no excuse, not to try this, EXCEPT for the cleaning of the fruit.
What to serve with Ambarella(june plum)curry.
- Serve with any type of rice dish, here are a few.
- teriyaki chicken fried rice.
- Regular white rice.
- coconut rice.
- Sri Lankan Yellow Rice(turmeric rice)
- Indian fragrant ghee rice(nei choru).
- egg biryani (one-pot rice dish/stove-top)
- Try these vegetarian curries with the ambarella curry.
- cabbage curry with coconut milk
- Sri Lankan Dhal(red lentil)spinach curry
- Sri Lankan Dhal curry(parippu, dal, daal).
- sweet potato curry(sri Lankan, bathala curry).
- Meat, chicken and seafood curries to pair with Ambarella curry.
- Sri Lankan chicken curry.
- bistek(Sri Lankan bisteak)
- Slow-cooked beef curry(like my grandmother makes).
- Sri Lankan canned fish curry(tin fish).
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More recipes like Ambarella curry.
Sri Lankan-mildly spiced Pineapple curry.
spicy pineapple curry | Sri Lankan, Sinhalese style.
sinhalese mango curry(amba maluwa).
Sweet and spicy Mango curry(Sri Lankan)
Apple curry(vegetarian, vegan).
Storing- use an old canister as it stains. use a glass container with a lid. refrigerate and consume within 2 days.
Freezing- can be frozen for up to a week.
Reheating-add a few tablespoons of water and simmer over a stovetop to warm. you can also microwave covered with a lid as the ambarella curry splatters.
RECIPE DIFFICULTY- EASY
How to make Ambarella Curry(Sri Lankan).
The ingredients to cook ambarella(June plum)curry.
Ingredients
3 tablespoons of oil
A sprig of curry leaves(substitute with a bay leaf)
3 cardamom pods
1″cinnamon stick
1 large onion finely sliced
1 green chilli chopped
3 teaspoons chilli Flecks
1/2 a teaspoon of red chilli powder
250g of Ambarella, Peeled and cut into halves
Salt to season
1 cup sugar(reduce to 1/2 a cup if you need the sweetness)
2 cups of water(add more if needed to soften the fruit)
Method
How to clean and cut Ambarella(June plum).
If it’s from a large Ambarella tree
If the Ambarella is large in size, use a cleaver to cut the ambarella in half.
You might have to slam the fruit hard on a steady surface for the fruit to split in two.
And then peel off the skin, rinse with water, and use.
If the ambarella is from a bud tree.
The ambarella from a bud tree is not so large and you can cook them whole without splitting.
Just remove the skin, rinse and cook.
Over medium heat, add oil(3 tbsps)to a pan.
Once the oilheats, add the curry leaves( a sprig), cardamom pods(3), and cinnamon(1″).
Add the sliced onion(1 large), green chillies (1 chopped), and mustard seeds.
Cook for further 2 minutes over low heat or until the mustard seeds pop.
Pour in water(2 cups, add more if needed), followed by sugar(1 cup), and cook over medium heat.
While the liquid slow simmers, add chilli flecks(3 tsp), and red chilli powder(1/2 tsp)and continue cooking over medium heat. 3 minutes.
Add the ambarella into the simmering liquid.
Make sure there is enough water covering the ambarella, if not pour more water and let the curry simmer over medium heat until the gravy of turns to dark amber.
This would take some time as the ambarella curry is thick and takes longer to soften.
Season with salt while the curry cooks.
Serve warm with your favourite rice and curry dishes.
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Yield: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ambarella curry is also known as June plum.
This ambarella curry is more sweet and spicy almost like an ambarella chutney.
This June plum fruit curry is a vegan, vegetarian curry that combines the two most popular flavours into one.
The sweet and spicy flavour of this Ambarella curry is addictive and perfect for your rice and curry.
Ingredients
- 3 tablespoons of oil
- A sprig of curry leaves(substitute with a bay leaf)
- 3 cardamom pods
- 1″ cinnamon stick
- 1 large onion finely sliced
- 1 green Chilli chopped
- 3 teaspoons Chilli Flecks
- 250g of Ambarella, Peeled and cut into halves
- Salt to season
- 1 cup sugar
- 2 cups of water
Instructions
How to clean and cut Ambarella(June plum).
If it’s from a large Ambarella treeIf the Ambarella is large in size, use a cleaver to cut the ambarella in half.
You might have to slam the fruit hard on a steady surface for the fruit to split in two.
And then peel off the skin, rinse with water, and use.
If the ambarella is from a bud tree.
The ambarella from a budding tree is not so large and you can cook them whole without splitting.
Just remove the skin, rinse and cook.
Over medium heat, add oil(3 tbsps)to a pan.
Once the oilheats, add the curry leaves( a sprig), cardamom pods(3), and cinnamon(1″).
Add the sliced onion(1 large), green chillies (1 chopped), and mustard seeds.
Cook for further 2 minutes over low heat or until the mustard seeds pop.
Pour in water(2 cups, add more if needed), followed by sugar(1 cup), and cook over medium heat.
While the liquid slow simmers, add chilli flecks(3 tsp), red chilli powder(1/2 tsp)and continue cooking over medium heat. 3 minutes.
Add the ambarella into the simmering liquid.
Make sure there is enough water covering the ambarella, if not pour more water and let the curry simmer over medium heat until the gravy of turns to dark amber.
This would take some time as the ambarella curry is thick and takes longer to soften.
Season with salt while the curry cooks.
Serve warm with your favourite rice and curry dishes.
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Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 307Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 1mgSodium: 167mgCarbohydrates: 54gFiber: 1gSugar: 52gProtein: 1g
Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
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