Amlechi Uddamethi / Goan Raw Mango Curry

Goan style raw mango curry is known as amlechi uddamethi. Here is a fool proof recipe of the authentic Goan amlechi uddamethi. This traditional raw mango curry is sweet(due to jaggery), sour(due to raw mango), slightly bitter(due to fenugreek seeds) and tangy(due to tamarind). The curry is made in coconut base.

Amlechi Uddamethi is a delicious Goan style raw mango curry. In Goa, “amli” means raw mango, “udda” means urad dal/ split black gram and methi means fenugreek seeds. This udid methi recipe is a pure veg traditional dish which we prepare for any festivals or special occasions. I never miss any opportunity to cook and eat this raw mango gravy recipe as it is my favorite no onion no garlic dish.

Amlechi Uddamethi or Goan Raw Mango Curry is one of the Goan GSB’s (Goud Saraswat Bramhin) delicacy. This is a part of Goan Hindu recipes and is a must try during any festive occasion or during any days where pure veg food needs to be cooked.

Different types of uddamethi made in Goa:

Goan uddamethi recipe can be made with raw mango as shown in today’s post or can also be made using hog plums. Hog plums are called ambado in Goa and the similar curry made using hog plums is called as ambadyachi uddamethi. We also have a delicious uddamethi Goan fish recipe too in our GSB cuisine. Do try the Mackerel uddamethi.

Let us see the ingredients to make raw mango curry with jaggery:

Raw mango: Raw mango is the star ingredient in this amlechi udid methi recipe. Any type of firm raw mango can be used. You need to peel the raw mango and chop it into pieces. Discard the core.

Coconut: Freshly grated coconut needs to be used in this recipe. This will be added to mixer or food processor to make gravy.

Jaggery: Palm jaggery or molasses can be used in this recipe. The sweetness of jaggery helps balance the sourness of raw mango and makes the curry uniquely delicious.

Seasoning: For seasoning we use the following ingredients –

• Urad dal which is also known as Bengal gram dal
• Methi Seeds which are known as fenugreek seeds
• Mustard seeds – known as sarson in Hindi
• Asafoetida known as “hing” in Hindi.  I have used Shankar shaap hing(asafoetida). If that is not available, you can use any asafoetida powder too. Just use ¼ teaspoon in this recipe.

These ingredients can be easily found in any Indian grocery store.

Turmeric powder: We also use turmeric powder also known as curry powder to add beautiful colour and flavour to this recipe.

Dry red chilies: Dry red chillies are used to make the curry spicy. They are added while making the gravy in mixer. We have used byadgi red chillies. You can use any type of dry red chillies. If dry red chillies are not available, use 2 teaspoon red chilli powder and adjust taste as per your desired spice level).

Tamarind: Tamarind is added while making the gravy in mixer. This makes the curry tangy. If you don’t get whole tamarind, you can add tamarind paste.

Black peppercorns: Add black peppercorns while blending the gravy. This is also added to make the curry spicy.

You have all seen the various ingredients to prepare amlechi uddamethi. These ingredients make the curry sweet (due to jaggery), sour, tangy and spicy. There is a medley of different flavours and they all dance together to make the curry lip-smacking delicious. Try it and you will know what I have to say.

How to make this Goan style raw mango curry with step by step images?

1. Add all ingredients meant for gravy and grind them in a mixer or food processor by adding ½ – 1 cup water. The gravy should not be too watery, but a little thick.
2. Peel and chop the raw mango into small pieces. 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.
3. In a kadai/wok/pan, add 1 teaspoon oil. After oil gets heated, add mustard seeds and when they flutter add urad dal and methi seeds. Next add asafoetida.
4. Pour the gravy in the utensil over the mustard, urad dal and fenugreek seeds seasoning. Add the boiled raw mango pieces and mix.
   Add salt to taste.
5. Simmer for 10 minutes.

How to serve this Goan raw mango curry?

Serve amlechi uddamethi with steamed rice, rava fried ladyfingers, bottlegourd stir fry, cabbage stir fry, raw mango pickle,cucumber salad and sol kadi.

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5 from 16 votes

Amlechi Uddamethi / Goan Raw Mango Curry

Amlechi Uddamethi or Goan RawMango Curry is one of the Goan GSB's (Goud Saraswat Bramhin) delicacy. This is apart of Goan Hindu recipes and is a must try during any festive occasion orduring any days where pure veg food needs to be cooked.

Prep Time10 minutes mins

Cook Time20 minutes mins

Servings: 4 People

By: Raksha Kamat

Equipment

• Kadai / wok
• Mixer / Grinder / Food processor

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 3/4 cup chopped and peeled raw mango
• ▢ 2 tablespoon grated jaggery

For Seasoning:

• ▢ 1 teaspoon urad dal
• ▢ 1/2 teaspoon methi seeds
• ▢ 1 teaspoon mustard seeds
• ▢ Pinch of asafoetida preferably Shankar Shaap hing / 1/4th teaspoon asafoetida powder

For Gravy:

• ▢ 1 cup freshly grated coconut
• ▢ 1 teaspoon turmeric powder
• ▢ 4 dry red chilies Byadgi
• ▢ 1 marble sized ball of tamarind
• ▢ 4-5 peppercorns

Instructions

• Add all ingredients meant for gravy and grind them in a mixer or food processor by adding ½ - 1 cup water.

  The gravy should not be too watery, but a little thick.
• Peel and chop the raw mango into small pieces. 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 teaspoon oil. After oil gets heated, add mustard seeds and when they flutter add urad dal and methi seeds. Next add asafoetida.
• Pour the gravy in the utensil over the mustard, urad dal and fenugreek seeds seasoning.

  Add the boiled raw mango pieces and mix.
• Add salt to taste.
• Simmer for 10 minutes.

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Note: The post was published on 17 Nov 2012. It is republished with better readability.