2 minute read
Amlechi Uddamethi
Amlechi Uddamethi: A Tangy Goan Raw Mango Curry to Savour
Amlechi Uddamethi, or Goan Raw Mango Curry, is a classic dish that beautifully captures the vibrant, bold flavours of Goan cuisine. Chef Anjali Prabhu Walavalkar, an award-winning home chef and culinary chef at Verna-based Kamaxi College of Culinary Arts (KCCA), brings this traditional recipe to life with her exceptional skill and deep understanding of regional flavours. KCCA is renowned for nurturing culinary talent and preserving Goan food traditions.
Amlechi Uddamethi combines the tangy, sour taste of raw mangoes with a harmonious blend of roasted spices, coconut and jaggery, creating a dish that is both refreshing and rich in taste. It’s a perfect example of how Goan cooking balances sourness, sweetness and spice. Typically served with steamed rice, Amlechi Uddamethi is a favourite in Goan
Serves: 5
Time: 20 minutes
Ingredients:
Raw Mango- 1
Fresh grated coconut- 1 ½ cup
Jaggery- 40 gms
Turmeric powder- 1 tsp
Basmati rice- 1 tsp
Mustard seeds-1 tsp
Urad dal (black gram)- 1 ½ tsp
Kashmiri chilli- 1
Goan local chillies- 4-5
Curry leaves- 10-15
Shankar chaap hing- 1 piece
Coconut oil- 2 tbsp
Salt- to taste
Method:
Cut the raw mango and apply salt to the pieces.
Roast basmati rice, mustard seeds, urad dal, and hing (asafoetida) separately, one by one, in a very small amount of oil.
Grind together grated coconut, red chili, turmeric powder, Kashmiri chili, 4 Goan local chilies, and the roasted mixture into a fine paste.
Heat oil in a thick-bottomed vessel. Add mustard seeds, urad dal, methi seeds, and Goan local chilies to the hot oil in that order for tempering.
Add the cut raw mango to the tempered oil and spices. Close with a lid and sauté on a slow fire.
Add the ground paste and cook on medium heat for 3-4 minutes.
Add salt and jaggery to taste. Stir well, check the consistency, drizzle a little oil on top, and remove from heat.
