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.

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How to Make Amlechi Uddamethi

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Amlechi Uddamethi - A Recipe from Goa

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.

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Main

Cuisine Indian

Servings 3 Cups

Ingredients

  

1x2x3x

• 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

Instructions

 

• To Make the Coconut Paste
• Using a little water, grind together the coconut, pepper, tamarind and red chillies to a smooth paste.
• Set aside.

To Make the Amlechi Uddamethi

• 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.

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.

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!