Amlechi Uddamethi - Raw Mango Curry with Coconut, Udad Dal and Methi from Goa

Amlechi Uddamethi – A Recipe from Goa

I am crazy about mangoes; ripe and unripe. All through summer they are the main source of sustenance for me. While we Mammidikaya Pappu or Andhra Style Raw Mango Dal almost every week, I also look for some other recipes that use mangoes as the key ingredient. As a result, you will find quite a few recipe with mangoes on this blog. This year my search yielded this delicious recipe for Amlechi Uddamethi from the tiny but oh-so-popular state of Goa. It was recommended to me by a Goan neighbour whom I have been bothering for some traditional Goan Vegetarian recipes.

Amlechi Uddamethi was super easy to make and had a whole lot of flavours to recommend it. It was tangy from the raw mango and tamarind, spicy from the chilly and pepper, sweet from the jaggery, and had just a hint of bitterness from the methi seeds. Then there was the flavour of coconut. We had Amlechi Uddamethi with steamed rice and papad on the side and it made for a very very satisfying meal.

The moniker Uddamethi is derived from two main ingredients in tempering; Udad Dal and Methi.

Amlechi Uddamethi - Goan Style Raw Mango Curry

How to Make Amlechi Uddamethi

Amlechi Uddamethi – A Recipe from Goa

Amlechi Uddamethi is a traditional raw mango curry from Goa. It is a simple curry that is infused with the flavours of methi, coconut, pepper, jaggery and chilli.

  • 3/4 Cup Raw Mango Pieces
  • 3/4 Cup Grated Coconut
  • 1" Ball Tamarind
  • 2-3 Red Chillies
  • 1/2 tsp Pepper Corns
  • 1 to 2 tbsp Jaggery
  • 1/4 tsp Turmeric
  • 1 tsp Mustard Seeds
  • 1/2 tsp Methi Seeds
  • 1 tsp Udad Dal
  • 1/8 tsp Hing or Asafoetida
  • 1 tbsp Oil
  • Salt to Taste
  1. To Make the Coconut Paste
  2. Using a little water, grind together the coconut, pepper, tamarind and red chillies to a smooth paste.
  3. Set aside.

To Make the Amlechi Uddamethi

  1. In a heavy-bottomed vessel, heat the oil.
  2. Add mustard seeds and wait till they splutter.
  3. Add the udad dal and stir-fry till light brown.
  4. Add the methi seeds and stir-fry till they just start to change colour.
  5. Add hing and turmeric.
  6. Mix well.
  7. Add the raw mango pieces and about 1/2 cup water.
  8. Cook covered till the pieces are translucent.
  9. Add the coconut paste, salt, and 3/4 cup water.
  10. Mix well.
  11. Add the jaggery and let the Amlechi Uddamethi simmer for a few minutes.
  12. Turn off the heat and let the curry rest.
  13. Serve warm with steamed rice and papad.
Most recipes add the tempering at the very end. I created the tempering first and cooked the Amlechi Udda Methi in it because I wanted the curry to absorb the taste of the methi.



    1. 🙂 One thing I have realised about Indian cooking is that, like our dialects, it changes every 100 kms. You would be surprised at how many Andhra dishes I have no clue about. 😀

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