Amade is a sweet-sour fruit available in Goa. It’s used for dishes like sweet-sour pickle, udid methi …and last but not the least Karam 🙂
I suppose it’s called amado, coz it’s ambat(sour). Based on this fruit, fried round snacks are also called amade like biscuit amade.
Close up of a amado
On my recent trip to Goa, I got the book ‘Ishtann‘ by Padma Mahale. It has got a good collection of all Goan Saraswat Recipes, but didn’t have the recipe for the Karam!
Here it is 🙂
Ingredients:
8-10 Amade
1 and 1/2 cup freshly grated coconut
3/4 tea spn mustard seeds
1/2 cup jaggery or sugar
1 tea spn chilli powder
salt to taste
Method:
Skin the amade on the sharp edge of a aadoli or using a knife. Remove few pieces of the amado‘s outer cover to expose the fibrous inside. Repeat for other amade.
Take a plastic cover, keep a amado on it and using a pestle, crush the amado so that the juice comes out. Dont’ crush very much. Just flatten it slightly. This will bring in the gravy’s taste to the amado.
Roast the mustard seeds on a tava for a few mins. Do not add oil.
Cut the jaggery into small ribbon like pieces, if hard just use a mortar-pestle and make small pieces.
In a mixie jar put the coconut, mustard seeds, chilli powder and the outer pieces of the amado. Grind to a coarse paste with little water. Adding the amade outer pieces adds taste to the gravy 🙂
Heat little water in a pan and add the amade. After the amade turn yellowish ( they are initially green in color), add the ground paste to it. Add very less water.
Mix well. Now add the jaggery and salt. Cook for a 10-15 mins on a low heat.
Karam is ready!
Enjoy the Sweet-sour dish 🙂 Serve with hot rice and daal or as is!
Tip: If the amade are very sour, the dish can turn very sour. Add more jaggery if required.
Note: You can use pineapple or Torr (Raw Mango, called as Kairi in Marathi) to prepare this dish. I had once prepared this with a pineapple which lacked taste and the ingredients made it wonderful.
Interesting post 🙂
Sounds good Ashu. We don’t get ruit , I guess we can do the same with green mangoes or Kokum. Thanks:))
Very interesting! i might try it with mangoes, coz I doubt I’ll get ammade around London. Hope you had a fab Diwali.
Hi Siri, Welcome and Thanks!
Hi Asha, Yes we do with amade and raw mangoes (kairi). Never tried with kokum though! You can make of pineapple also.
Hi Mallika, Thanks 🙂 Try with Raw mangoes if you get. It will taste awesome!
In Goa, we get small round mangoes called as “Ghotta”. These dont’ taste good when too ripe are used to make “sasav”. “Sasav” is similar only that it’s uncooked. The coconut mix is added to the fruit and eaten 🙂
Hi shu! I too found this book on my trip to Goa in March, haven’t cooked much with it, though! Should get down to doing it. I think I know this fruit, used to see it once in a while as kids, but not afterwards!
Hi sra, Welcome! The book is good.. but the translation is a bit weird.. I mean since I know the konkani words for the items, I find it weird while reading the english translation 🙂
Even I had amado after a long long time! We dont’ get it in bangalore and had to import them from Goa for this dish 😉
[…] Amadyachi Karam […]
Hi does anybody know what ambade fruit is called in English?
I was badly waiting for this particular recipe this dish reminds me of time long gone.
thanks @shu
jossy
can we store it in fridge for a week or so. i mean i thinking to use it as pickle rather than side side…..so if i can store it in fridge for few days ………well, since the recipe calls 4 coconut im not sure of storing………plz advize…….thax in advanc e
@shu – Hi Farah, yes you can store it in the fridge, but not for long. So i would suggest use it within 2-3 days, even after keeping it in the fridge.
while grinding add little asoefatida and it tastes grate.