Amlechi Uddamethi / Goan Raw Mango Curry

Uddamethi meaning udda – urad dal and methi – methi seeds is a pure veg traditional dish which we prepare for any festivals or special occasions. One of my favorite dish is Amlechi Uddamethi / Goan Raw Mango Curry and I never miss any opportunity to cook and eat this. This can be made with raw mango which we call amli or can also be made with aambado ( Konkani ) / ambara( Hindi) / aamada (Bengali) / Indian hog plum.

This Amlechi Uddamethi / Goan Raw Mango Curry is very easy to prepare and is one of the Goan GSB’s (Goud Saraswat Bramhin) delicacy. This is Goa’s best kept secret and is a must try during any festive occasion or during any days where we eat pure veg food.

My mom gave me some raw mangos last time when I visited Goa. I preserved these raw mangos in my fridge as I could not prepare anything with those raw mango’s. I was thinking of preparing raw mango pickle. But then when Diwali came, I thought I should prepare my family favorite “Uddamethi”. It was a Curry was perfect for the auspicious occasion of Diwali.
Sharing this with my Dear readers so that they can try the traditional Goan pure veg dish.
Ingredients:                                                                 Prep. Time: 20 Min’s, Serves: 4
1 teaspoon urad dal
1/2 teaspoon methi seeds
1 teaspoon mustard seeds
Pinch of asafoetida preferably Shankar Shaap hing3/4 cup chopped and peeled raw mango
2 tablespoon grated jaggery

For the gravy:
1 cup freshly grated coconut
1 teaspoon turmeric powder
4 dry red chilies (Byadgi)
1 marble sized ball of tamarind
4-5 peppercorns

Procedure:
Grind all the ingredients for the gravy by adding 1/2-1 cup water. The gravy should not be too watery, but a little thick.

Chop the raw mango into small pieces and boil it in 1/2 cup water by adding the jaggery. Alternatively raw mangos can be boiled separately and jaggery can be added to the gravy.

In a kadai/wok/pan, add 1 tsp oil. Then add mustard seeds, when they flutter add urad dal and methi seeds. Add asafoetida.

Next is add the gravy to the mustard seasoning. Add the boiled raw mango pieces and mix.
Add salt to taste. Simmer for 10 Min’s.

This curry tastes great when had with rice.

Note: The blog post has been updated with new pictures in Sept 2015

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