• 1 big raw mango 1 ½ cup grated coconut 1 teaspoon chilli powder ½ teaspoon turmeric powder ¼ teaspoon split Bengal gram or urid seeds ¼ teaspoon methi seeds 1 lemon size ball of jaggery ¼ teaspoon tamarind pulp ¼ teaspoon oil salt to taste FOR THE TEMPERING: ¼ teaspoon urid dal ¼ teaspoon methi seeds (fenugreek seeds) A pinch of asafoetida(hing) ½ teaspoon mustard seeds 2 cups of water 2 teaspoon oil

This tangy Goan curry is a must in the Mango season. For every religious function this curry is prepared and relished by everyone.Pronounced as “Amli Uddamethi” in Goa.

METHOD:

Mango & Uddamethi masala

 

 

 

 

 

  1. Peel the mango and cut it into pieces. Use the core too.
  2. Heat oil and slightly brown urid and the methi seeds.
  3. In a mixer add the grated coconut(churn the mixer once) and extract thick milk.
  4. Add the same coconut residue to the mixer and add the roasted urid, methi seeds,turmeric powder and the chilli powder.Grind to a paste.
  5. In a pan heat oil. Add mustard seeds and hing  and allow the mustard seeds to crackle.Then add the urid seeds and methi seeds.
  6. Add the raw mango pieces  and add water. Cook the mango till they turn soft.
  7. Add jaggery and salt.
  8. Now add the ground coconut paste and tamarind pulp.
  9. It is important to taste this curry as the amount of jaggery depends upon the sourness of the mango.
  10. Add more jaggery if desired.

 

Raw Mango Uddamethi

Kairi Uddamethi