Amlechi Uddamethi Recipe – Goan Raw Mango Curry
Overview
Embark on a culinary journey to Goa with the Amlechi Uddamethi, a tantalizing raw mango curry that perfectly balances the sweet and tangy flavors synonymous with Goan cuisine. This vegetarian delight, featuring luscious mango and aromatic spices, is ideal for a comforting lunch or as a vibrant addition to your dinner table. Not only is it simple to prepare, but it also brings a burst of tropical flavor that will transport your taste buds straight to the sun-kissed beaches of India.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mango (Raw) | 1, peeled and diced |
| Jaggery (grated) | 2 tablespoons |
| Tamarind Water | 1 cup |
| Fresh Coconut (grated) | 1 cup |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Dry Red Chillies | 4 |
| Whole Black Peppercorns | 1 tablespoon |
| Sunflower Oil | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Protein | 5g |
| Carbohydrates | 45g |
| Fat | 7g |
| Fiber | 4g |
| Sugar | 10g |
| Sodium | 200mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 2
Instructions
-
Prepare the Ingredients:
Begin by gathering all the ingredients, ensuring you have everything ready to streamline the cooking process. Peel and dice the raw mango, and set it aside. Grate the coconut and jaggery, and keep them handy. -
-
Create the Curry Paste:
In a blender or food processor, combine the grated coconut, turmeric powder, dry red chillies, black peppercorns, and a splash of water. Blend the ingredients until you achieve a smooth paste, adding just enough water to facilitate blending without making it too runny. Set this curry paste aside. -
Cook the Mango:
In a pressure cooker, place the diced raw mango along with the tamarind water and grated jaggery. Add a pinch of salt to taste. Seal the cooker and cook for just one whistle. After this, turn off the heat and allow the pressure to release naturally, which will help retain the vibrant flavor of the mango. -
Temper the Spices:
In a kadai or a deep pan, heat the sunflower oil over medium heat. Once hot, add the mustard seeds, urad dal, and methi seeds. Allow them to roast until the mustard seeds begin to crackle and the urad dal turns golden brown. -
Combine the Ingredients:
Once the spices are roasted, carefully add the asafoetida and the prepared mango-tamarind mixture to the pan. Follow this with the previously made curry paste. Stir well to combine all the ingredients, ensuring that the spices evenly coat the mango and create a harmonious blend of flavors. -
Bring to a Boil:
Allow the mixture to come to a quick boil. Keep stirring gently to avoid any sticking at the bottom. Taste the curry and adjust the salt and spices according to your preference. -
Serve:
Once the Amlechi Uddamethi reaches your desired flavor, remove it from the heat. Serve this delightful Goan raw mango curry hot alongside steamed rice, allowing the sweet and tangy notes to shine through as a comforting meal or an impressive dish for gatherings.
Enjoy!
The Amlechi Uddamethi is more than just a dish; it’s an experience that encapsulates the essence of Goan cuisine with every bite. Enjoy this vibrant curry as a testament to the rich culinary traditions of India, and relish it with family and friends for a truly memorable meal.
