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.
How to Make Amlechi Uddamethi
- 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
- To Make the Coconut Paste
- Using a little water, grind together the coconut, pepper, tamarind and red chillies to a smooth paste.
- Set aside.
- In a heavy-bottomed vessel, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add the udad dal and stir-fry till light brown.
- Add the methi seeds and stir-fry till they just start to change colour.
- Add hing and turmeric.
- Mix well.
- Add the 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.
- Mix well.
- Add the jaggery and let the Amlechi Uddamethi simmer for a few minutes.
- Turn off the heat and let the curry rest.
- 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.