Here is a delightful Goan Bimbla Uddamethi Curry recipe, a tangy and mildly sweet dish that highlights the unique bilimbi fruit (known locally as Bimbla). Originating from the sun-kissed coastal region of Goa, this curry draws on traditional Konkani flavors and incorporates fresh coconut, fenugreek, and curry leaves. Its balance of sour, spicy, and sweet notes makes each bite burst with tropical taste and luscious texture.
The grated coconut lends creaminess, while jaggery adds a hint of sweetness that pairs well with the natural tartness of Bimbla. If you’re looking to turn it into a complete meal, enjoy it with steamed rice, a simple dal, and a lightly spiced vegetable stir-fry.
Plus, bilimbi is rich in Vitamin C and believed to help in digestion—making this recipe a tasty and health-conscious addition to your menu. It’s perfect for any season, although bilimbi is often harvested at its peak when the fruit is abundantly available in coastal areas.
Serve Bimbla Uddamethi with Steamed Rice, Feijoada Recipe - Spicy Goan Black Eyed Peas Stew and a Palak Raita to make a complete meal.
If you are like this recipe, here are a few Konkan recipes:
Here is a delightful Goan Bimbla Uddamethi Curry recipe, a tangy and mildly sweet dish that highlights the unique bilimbi fruit (known locally as Bimbla). Originating from the sun-kissed coastal region of Goa, this curry draws on traditional Konkani flavors and incorporates fresh coconut, fenugreek, and curry leaves. Its balance of sour, spicy, and sweet notes makes each bite burst with tropical taste and luscious texture.
The grated coconut lends creaminess, while jaggery adds a hint of sweetness that pairs well with the natural tartness of Bimbla. If you’re looking to turn it into a complete meal, enjoy it with steamed rice, a simple dal, and a lightly spiced vegetable stir-fry.
Plus, bilimbi is rich in Vitamin C and believed to help in digestion—making this recipe a tasty and health-conscious addition to your menu. It’s perfect for any season, although bilimbi is often harvested at its peak when the fruit is abundantly available in coastal areas.
Serve Bimbla Uddamethi with Steamed Rice, Feijoada Recipe - Spicy Goan Black Eyed Peas Stew and a Palak Raita to make a complete meal.
If you are like this recipe, here are a few Konkan recipes:
To begin making Goan Bimbla Uddamethi Recipe, prepare all the ingredients and keep them ready.
Rinse the bimbla thoroughly 3–4 times. Pat them dry and cut into very small cubes. Add it into the pressure cooker along with a little salt and 2 tablespoons of water and pressure cook for two whistles and turn off the heat.
In a mixer or blender, combine grated coconut, red chili powder, turmeric powder, jaggery powder and coriander seeds (if using).
Add a quarter cup of warm water and grind to a smooth paste. The coriander seeds deepen the aroma, but you can skip them if you prefer a simpler taste. Keep this mixture aside.
Preheat oil in pan over medium heat; add fenugreek seeds, urad dal, and mustard seeds. As soon as the mustard seeds start crackling, add curry leaves and cover briefly to prevent splatters.
Turn down the heat, then add a pinch of asafoetida (hing). Stir in the cooked Bilimbi, the coconut paste along with some water and salt. Let the coconut and bimbla mixture come to a gentle boil.
Reduce the heat and simmer for a few minutes so that all the flavors meld beautifully. Stir everything together, then season with salt according to your taste.
Turn off the heat once the curry thickens to your liking. Taste again and adjust salt, spice, or sweetness as needed.
Your Bimbla Uddamethi recipe is now ready to serve!
2447 Ratings
4852 Ratings
6306 Ratings
4438 Ratings
12138 Ratings
5416 Ratings
10773 Ratings
3556 Ratings
6280 Ratings
2714 Ratings
4653 Ratings
5898 Ratings
23583 Ratings
3422 Ratings
5327 Ratings
3217 Ratings
4085 Ratings
1968 Ratings
1224 Ratings
1857 Ratings
6670 Ratings
22852 Ratings
8820 Ratings
5314 Ratings
Loading comments...
