ãhãram logo

Home » Indian Food » Goan » Amlechi Uddamethi: Goan Raw Mango Curry in a Coconut Gravy

Amlechi Uddamethi: Goan Raw Mango Curry in a Coconut Gravy

Jump to Recipe Print Recipe

Amlechi Uddamethi is a tangy raw mango gravy with just a hint of bitterness from the methi or fenugreek used in tempering. This traditional dish from Goa earns the Uddamethi part of its name from the Udad Dal and Methis seeds used in the tempering.

Amlechi Uddamethi, a Raw Mango Curry in a coconut gravy & tempered with fenugreek or methi.Pin

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. In 2016, 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.

I first posted this recipe in 2016 and am now updating it with photos of the step-by-step and the final result.

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.

Other Recipes with Raw Mango (Unripe Mango)

Amlechi Uddamethi, a tangy raw mango curry in a flavoured coconut gravy.Pin

How to Make Amlechi Uddamethi

  1. To Make the Coconut Paste
    1. Using a little water, grind together 1/2 cup grated coconut, 1/2 tsp pepper, 1/2 tsp tamarind and 5-6 Bydagi red chillies to a smooth paste.
      A ground paste of coconut, tamarind, pepper and dried red chilliesPin
  2. To Make the Amlechi Uddamethi
    1. In a heavy-bottomed vessel, heat the oil.
    2. Add 1 tsp udad dal and 1/2 tsp methi seeds and stir-fry till they turn light brown.
      Udad and methi fried till light brown.Pin
    3. Now, add 1/2 tsp mustard seeds, and stir-fry till the mustard seeds start to splutter.
      Mustard seeds added to the tempering.Pin
    4. Next, add 1/4 tsp turmeric, 1/8 tsp asafoetida, and a few curry leaves, and mix well.
      Curry leaves, asafoetida and turmeric added to the tempering.Pin
    5. To the tempering, add 1/2 cup raw mango pieces and about 1/2 cup water.
      Add the unripe mango pieces and water.Pin
    6. Cook covered till the pieces are translucent.
      Cooked mango pieces.Pin
    7. Add the coconut paste and mix well.
      The cooked mango pieces mixed with the ground coconut paste.Pin
    8. Next, add 3/4 cup water, salt, and 1/2 tsp jaggery and mix well. 
      With water, salt and jaggery added.Pin
    9. Let the Amlechi Uddamethi simmer for a few minutes.
      Simmering Amlechi UddamethiPin
    10. Turn off the heat and let the curry rest for 10 minutes.
  3. Serving Suggestions
    1. Serve Amlechi Uddamethi warm with steamed rice and papad.
Amlechi Uddamethi is a traditional Raw Mango Curry in a coconut gravy tempered with Udad Dal and Methi.Pin
Amlechi Uddamethi | Goan Raw Mango Curry

Recipe for Goan Amlechi Uddamethi

Amlechi Uddamethi is a traditional Raw Mango Curry in a coconut gravy tempered with Udad Dal and Methi.Pin

Amlechi Uddamethi (Raw Mango in a Coconut Gravy Flavoured with Fenugreek)

Aruna
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. Serve it with rice and papad, and it makes for a satisfying meal.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Accompaniment, Dinner, Lunch, Side Dish
Cuisine Gluten Free, Goan, Indian, Vegan, Vegetarian
Servings 4 People
Calories 81 kcal
Ingredients
  
  • 1/2 Cup Mango (Cut into 1" pieces)
  • Salt to Taste
  • Water as Needed
For the Coconut Paste
  • 1/2 Cup Coconut (Grated)
  • 1/2 tsp Tamarind
  • 5 Red Chillies (Bydagi Chillies)
  • 1/2 tsp Pepper Corns
  • 1 tsp Jaggery
For the Tempering
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Methi Seeds
  • 1 tsp Udad Dal
  • 1/4 tsp Turmeric
  • 1/8 tsp Hing or Asafoetida
  • 1 tsp Oil
Instructions
 
To Make the Coconut Paste
  • Using a little water, grind together 1/2 cup grated coconut, 1/2 tsp pepper, 1/2 tsp tamarind and 5-6 Bydagi red chillies to a smooth paste.
To Make the Amlechi Uddamethi
  • In a heavy-bottomed vessel, heat the oil.
  • Add 1 tsp udad dal and 1/2 tsp methi seeds and stir-fry till they turn light brown.
  • Add 1/2 tsp mustard seeds, and stir-fry till the mustard seeds start to splutter.
  • Next, add 1/4 tsp turmeric, 1/8 tsp asafoetida, and a few curry leaves, and mix well.
  • Now, add 1/2 cup raw mango pieces and about 1/2 cup water.
  • Cook covered till the pieces are translucent.
  • Add the coconut paste, salt, and 3/4 cup water, and mix well.
  • Finally add 1/2 tsp jaggery and let the Amlechi Uddamethi simmer for a few minutes.
  • Turn off the heat and let the curry rest for 10 minutes.
Serving Suggestions
  • Serve Amlechi Uddamethi warm with steamed rice and papad.
Notes
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.
Nutrition
Calories: 81 kcalCarbohydrates: 10 gProtein: 1 gFat: 5 gSaturated Fat: 3 gPolyunsaturated Fat: 0.4 gMonounsaturated Fat: 1 gTrans Fat: 0.01 gSodium: 585 mgPotassium: 124 mgFiber: 2 gSugar: 7 gVitamin A: 514 IUVitamin C: 12 mgCalcium: 12 mgIron: 1 mg
Keyword Amlechi Uddamethi, Raw Mango Gravy, Raw Mango Recipes, Uddamethi
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

Reader Interactions

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Loretta says

    This looks real good. I’m not sure I’ve heard of it though being of Goan origin myself? I’ll definitely have to give this a try 🙂

    Reply

    • Aruna says

      🙂 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. 😀

      Reply

Get Recipes Delivered in your Inbox

Subscribe here and we’ll send you an email as new recipes are published