Amlechi Uddamethi (Goan Raw Mango Curry)
Description:
Amlechi Uddamethi, a traditional Goan Raw Mango Curry, offers a delightful fusion of sweet and sour flavors. This dish combines the tanginess of raw mangoes with the rich sweetness of jaggery, making it an excellent accompaniment to steamed rice. With aromatic spices and a fragrant coconut base, this curry is a comforting and hearty dish perfect for lunch or dinner.
Cuisine: Goan Recipes
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mango (Raw), peeled and diced | 2 Mangoes |
| Jaggery | 2 tablespoons |
| Water | 1/2 cup |
| Salt | To taste |
| Fresh coconut, grated | 3/4 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Tamarind | 30 grams |
| Whole Black Pepper Corns | 1/2 teaspoon |
| Dry Red Chillies | 3 |
| Salt | To taste |
| Coconut Oil | 2 teaspoons |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Instructions:
-
Prepare the Mangoes:
Start by washing, peeling, and cutting the raw mangoes into wedges. Set them aside for later use. -
Cook the Mangoes:
In a saucepan, combine the raw mango wedges with jaggery, water, and salt. Place the pan on medium heat and cook for about 5 minutes, or until the mangoes soften. Once done, turn off the flame and set the mixture aside. -
Make the Coconut Curry Paste:
In a blender or mixer jar, combine the grated fresh coconut, dry red chillies, black peppercorns, turmeric powder, salt, and tamarind. Add about 1/2 to 3/4 cup of warm water to the mixture and blend it to form a smooth, fine paste. Set the paste aside. -
Combine Mangoes and Curry Paste:
In the same saucepan, add the cooked mangoes along with the coconut curry paste. Stir the mixture and bring it to a brisk boil. If the curry appears too thick, adjust the consistency by adding more water. The Amlechi Uddamethi curry is typically served with a slightly thick gravy, so adjust accordingly. -
Taste and Adjust Seasoning:
Check the salt and adjust it according to your preference. -
Prepare the Tadka (Seasoning):
In a small tadka pan, heat the coconut oil over medium heat. Add the white urad dal and methi seeds. Once they begin to change color, add the mustard seeds and asafoetida. Let the spices sizzle and release their aroma. -
Final Touch:
Pour the prepared seasoning (tadka) over the simmering curry and stir gently. Allow the curry to absorb the seasoning for a few minutes. -
Serve:
Your Amlechi Uddamethi (Goan Raw Mango Curry) is now ready to be served. Pair it with steamed rice for a delightful meal. This curry is also a great dish to serve at parties or gatherings, offering a refreshing and unique flavor that guests will love.
Serving Suggestions:
Enjoy this flavorful Goan curry with steamed rice for a satisfying and nourishing meal. The tangy-sweet notes of the raw mango and jaggery make it a perfect comfort food for lunch or dinner. This dish also works wonderfully as part of a larger spread, making it ideal for festive occasions and family gatherings.
