Ambate(Amte) Kayi Saru(Rasam)

Ingredients:
8 - 10 Hog Plum / Ambate(Amte) Kayi / Ziziphus Mauritiana / Ber
2 large Lemon sized Jaggary
2 - 3 Green Chillies
1 tsp fried Fenugreek seeds powder (Optional)
Pinch of Turmeric powder
Salt to taste
4 - 5 cloves of Garlic
5 - 6 Curry Leaves
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1-2 broken Red Chillies
Pinch of Asafoetida powder
2 tsp Oil

Recipe:

Wash the ambates and chop them as shown in the picture below. Cut the green chillies into two halves.

Put chopped ambates, green chillies, turmeric powder, jaggary, salt, around 5 cups water in a vessel and cook them well by covering a lid. Add fried fenugreek seeds powder and bring them to boil. Keep the rasam in low flame for about 2-3 mins.

Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 2 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds, cumin seeds, broken red chillies and fry. As soon as it starts spluttering, add curry leaves, asafoetida powder and keep this in low flame for about 10-20 seconds. Add this seasoning to Rasam. Mix well before serving. It goes well with Rice and it can also be served as soup.

Ambate Capsicum Chitranna

Ingredients:
1.5 cups White Rice (Preferred: Basmathi or Sona Masuri)
3 Hog Plum / Ambate(Amte) Kayi / Ziziphus Mauritiana / Ber
2 large Capsicums
3/4 - 1 cup grated Coconut
3 Green Chillies
1.5 tsp Mustard seeds (1 tsp Masala, 1/2 tsp for seasoning)
10-15 Curry leaves (Half for masala and half for seasoning)
Big pinch of Asafetida
1/2 tsp Turmeric powder(1/4 tsp for Masala + 1/4 tsp Seasoning)
2 - 3 tsp Bengal Gram seeds / Kadle bele
1 tsp Black Gram seeds
1/4 tsp Cumin seeds
2 - 3 broken Red Chillies
Salt to taste

3 - 4 tsp Oil

Recipe:
Wash the rice in water for about 2-3 times, cook the rice and keep it aside.

Chop the ambates into medium sized pieces as shown in the picture below.

Put grated coconut, chopped ambates, green chillies, 1 tsp mustard seeds, 1/4 tsp turmeric powder, asafoetida, 6-7 curry leaves, salt in a mixer and grind them coarsely by without adding any water.

Chop capsicums into medium sized thin pieces as shown in the picture below.

Put 1/2 tsp of mustard seeds, black gram seeds, cumin seeds, bengal gram seeds, broken red chillies, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add chopped capsicum, remaining curry leaves, 1/4 tsp turmeric powder, salt and fry them for about 4-5 mins in medium flame.

Once the capsicum is cooked, add the ground masala and mix them well and keep it in low/medium flame for about 1min.

Add cooked rice, mix well and keep the Chitranna in low flame for about 2-3 mins. Serve hot.