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
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
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.
Course: Main
Cuisine: Indian
Servings: 3 Cups
Author: Aruna
  • 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.
Recipe 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.



    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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