Amlechi Uddamethi meaning Curry Using Raw mangoes. It is one of the delicacies in Goa. Very popular among GSB community.
Amli means raw mango ,and which is one of the best option when used in curries or pickles. Few little pieces of raw mango in prawns curry, gives it an extremely differently , nice and tangy taste. I usually prepare raw mango sweet pickle, so that I don’t have to make use of those unhealthy store bought jams for bread during breakfast. You can prepare different kinds of vegetarian Indian recipes using raw mango.
When it comes to Uddamethi, you can either prepare vegetarian uddamethi or non vegetarian uddamethi using mackarels or Bangde for what we call bangdyachi uddamethi. udda here means urad dal or Split Black gram and methi meaning fenugreek in Konkani . Being a Goan , from GSB (Gaud Saraswat Brahmin) family, I have tasted this amlechi uddamethi several times and goes well with rice along with some pickle, and papad and which is one of the extremely easy lunch or dinner recipes.
This Goan vegetarian curry is prepared without any onions or garlic. So it is mostly prepared in GSB families on Mondays or whenevever there are veg days where no onions, no garlic is allowed.
The same recipe can be also prepared using amabade or ambara too instead of raw mango.
Preparation Time: 10 Minutes
Cooking Time: 15-20 Minutes
- 2 Small Raw Mangoes
- 3/4 Cup Grated coconut or dry desiccated coconut
- 3-4 Dry red chilies
- Small marble size Tamarind Ball
- 1 Teaspoon Turmeric Powder
- 3-4 Black Peppercorns
- 1 Teaspoon Urad dal / Split Black gram
- 1/2 Teaspoon Methi Seeds / Fenugreek seeds
- 1 Teaspoon Mustard seeds
- Pinch of Hing/Asafetida
- 3 Tablespoons grated jaggery
- 1 Teaspoon Oil
- Salt to taste
Wash the mangoes, peel and cut into small pieces.
Grind together coconut, chilies, tamarind, peppercorns and turmeric powder using a cup of water to smooth paste.
Boil raw mango pieces with 1/2 cup water and jaggery on medium heat for 5-7 minutes or until they are soft.
Add the prepared coconut paste into cooked raw mangoes and mix. Adjust the consistency by adding water. It should not be too thick or thin.
Let’s prepare the tempering. In a separate small pan kept on medium heat, add oil .
Add mustard seeds and close the pan with lid.
Once mustard seeds splutter, add urad dal and methi seeds.
Sauté for few seconds till daal changes color to light brown and aroma starts coming out.
Switch off the heat and add a pinch of hing.
Mix and pour this tempering in the Curry . Adjust salt.
Let the curry boil. Once it starts to boil , lower the heat.
Keep it on low heat and let it simmer for about 10 minutes.
Remove from heat and serve with hot steaming rice.