In Goa, raw mango—locally called amli or tora—is widely used in the kitchen. It is not only added to vegetarian dishes but also used in fish preparations. One popular dish made with raw mango is Uddamethi. This curry, prepared with split black gram (urad dal) and fenugreek seeds, has a wonderfully rich flavour. While it is commonly made with raw mango, similar versions are also prepared using ingredients like ambade and bimbla each giving the dish a unique taste. Even mackerel (bangda) Uddamethi tastes absolutely delicious.
Uddamethi is a type of curry usually enjoyed with rice. Let us now see how it is prepared.
Ingredients for Uddamethi
Raw mango: 1 medium-sized
Fresh grated coconut: 2 bowls
Urad dal: 1 teaspoon
Fenugreek seeds: ¼ teaspoon
Dried red chilies: 4–5 (adjust according to spice preference)
Coriander seeds: 1 teaspoon
Black peppercorns: ¼ teaspoon (about 10–12 peppercorns)
Turmeric powder: ¼ teaspoon
Jaggery: 2 tablespoons
Salt: to taste
For the Tempering
Oil: 1 tablespoon
Mustard seeds: 1 teaspoon
Asafoetida (hing): 2 small pinches
Urad dal: ½ teaspoon
Fenugreek seeds: ¼ teaspoon
Method
Heat a little oil in a pan and lightly roast the dried red chilies. Remove them and set aside. In the same oil, roast the coriander seeds and black peppercorns.
Dry roast the urad dal on a low flame until it turns light golden. Add the fenugreek seeds at the end and switch off the heat.
Grind all these roasted spices into a fine powder using a mixer.
To the same mixture, add the grated coconut, turmeric, and some water. Grind everything together into a smooth paste.
Wash the raw mango thoroughly and peel it.
Cut the mango into 4–6 long pieces.
In a cooking pot, add the mango pieces, a little salt, some chili powder, and enough water to cover the mango. Cook until the mango pieces are nearly tender.
Once the mango softens, add the prepared coconut–spice paste. Pour in about 1½ to 2 bowls of water and bring the curry to a gentle boil.
When it begins to boil, add jaggery and salt to taste. Let it cook for another two to three minutes and then turn off the heat.
Tempering
Heat oil in a small pan.
Add mustard seeds and let them splutter.
Then add asafoetida, urad dal, and fenugreek seeds, and immediately switch off the heat.
Pour this tempering over the prepared Uddamethi.
This flavourful Uddamethi tastes best when served with hot, steaming rice. Those who prefer bread can also enjoy it with bread or even chapati.
