I have tried the yellow and orange plums some time back but did not cook instead ate it fresh.. Black is much common variety.These ones were pretty big too. The inside looked perfect to make a red wine or red velvet cake. My fingers were stained deep red by the time I finished slicing them almost like a henna design that went wrong :) The recipe is my own a trial, to my surprise was gladly welcomed by my herd. It was tart,sweet and spicy. I served it with Dosa (without fermentation) . It can be served with chapatti , as a spread for sandwich or with bbq meat too.
Urad dal- 1 tbsp
Whole red chili- 2
Cumin seeds -1/2 tsp
red chili powder- 1 tsp
Sambar powder - 1/2 tsp(optional)
Tamarind - a small piece or paste -1/3 tsp
Curry leaves- few
Note : u may do the oil mustard ,whole red chili and urad dal seasoning but I skip to avoid 2 nd oil coating.
1.Heat a pan and dry roast urad dal , whole red chili,cumin seeds until the urad dal turns golden brown.
Switch off flame and when it cools powder it till fine and keep aside
2.Heat sesame oil 2-3 tsp in the same pan, add shallots,garlic green chilli and curry leaves too.Saute it till the shallots and garlic is cooked then add red chili powder and sambar powder continue sauteing until the powders turn slight brown color now add tamarind, cut plums and cook for a minute or two ,add salt too.Switch off flame grind this into a coarse paste and add the urad dal powder combine the two until well blended.