Amlechi Uddamethi Recipe - Goan Raw Mango Curry
The Amlechi Uddamethi Recipe also known as the Goan Raw Mango Curry is a delicious one pot dish that can be made for lunch or dinner. A lovely combination of raw mangoes cooked in a flavour packed coconut spice curry, this raw mango curry is a must try dish in your kitchen.
The Amlechi Uddamethi Recipe is essentially a Goan Raw Mango Curry packed with a punch. It has sweet and sour notes from the jaggery and raw mango that go very well together.
"Uddamethi" meaning udda - urad dal and methi - methi seeds is a pure veg traditional dish which Goans prepare for any festivals or special occasions.
Serve the Amlechi Uddamethi (Goan Raw Mango Curry) along with steamed rice as a comfort food for lunch or a weeknight dinner. The Goan Mango Curry also makes a great dish for parties.
If you like this Goan Raw Mango Curry, you can also try other Dal recipes such as
10 M
30 M
40 M
2 Servings
Ingredients
- 2 Mango (Raw) , peeled and diced
- 2 tablespoons Jaggery
- 1/2 cup Water
- Salt For the coconut curry paste
- 3/4 cup Fresh coconut , grated
- 1 teaspoon Turmeric powder (Haldi)
- 30 grams Tamarind
- 1/2 teaspoon Whole Black Pepper Corns
- 3 Dry Red Chillies
- Salt For the seasoning
- 2 teaspoons Coconut Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 teaspoon White Urad Dal (Split)
- 1/4 teaspoon Asafoetida (hing)
How to make Amlechi Uddamethi Recipe - Goan Raw Mango Curry
To begin making the Amlechi Uddamethi Recipe, wash peel and cut the mangoes into wedges and keep it ready.
Heat a saucepan with jaggery, 1/2 cup of water, salt and the raw mango wedges. Boil on medium heat until the mangoes soften. This will take about 5 minutes. Turn off the flame and set aside.
To make the coconut curry paste, in a mixer jar, combine the grated coconut, dry red chillies, black peppercorns, turmeric powder, salt and the tamarind. Add about 1/2 to ¾ cup of warm water and grind this mixture to a fine paste. Set aside.
Into a sauce pan, combine the cooked raw mangoes and the coconut curry paste and give it a brisk boil. Adjust the consistency of the curry by adding water if required. The Goan Amaechi Uddamethi typically has a thick gravy. Check the salt and adjust according to taste.
The final step is to make the seasoning. Heat coconut oil in a tadka pan over medium heat , add the urad dal and methi seeds, when they begin to change colour add in the mustard seeds, and hing.
Add this tadka to the Amlechi Uddamethi and give it a stir. Serve hot
Serve the Amlechi Uddamethi (Goan Raw Mango Curry) along with steamed rice as a comfort food for lunch or a weeknight dinner. The Goan Mango Curry also makes a great dish for parties.
