Goan UDDAMETHI (Raw Mango Curry)

In every cuisine there are a couple of dishes that stand out for their unique combination of flavors. Mango and fenugreek in a curry - can you get more exotic than this?

Uddamethi is made in both a vegetarian and a non-vegetarian version. Mackerel is used for the non vegetarian one. I shall tell that in a separate post.

Sour ingredients like hog plums (ambade) also called called Pulicha kaai in the Tamil language, which means "sour fruit" and raw mangoes for the vegetarian one.


UDDAMETHI (Raw Mango Curry)

(serves 2-3)
Ingredients

1 unripe mango
2-3 tsp grated jaggery
salt to taste

Masala -

1 tsp black gram (urad dal)
1 tsp fenugreek seeds
1 tsp coriander seeds
2-3 dry red chillies
1/4 cup grated coconut
1/4 tsp turmeric powder

Seasoning -

1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
a pinch of asafetida
a few curry leaves
oil

Preparation

Peel mango and cut into cubes. In a little oil lightly roast urad dal, methi seeds, coriander seeds and red chillies. Grind to a fine paste with coconut and turmeric. Keep aside.

Add a tablespoon of oil to pan. When hot add mustard and curry leaves. Next add fenugreek seeds and let brown. Toss in mango cubes. Add jaggery, salt and enough water for mango to cook.

When it is soft to the touch, add coconut paste and mix well. Simmer for five to six minutes until well combined. Remove from heat and serve immediately.