Ambe upkari is very popular among Konakni people. For this curry we use a particular type of mango, local variety that is gointa, sweet and sour in taste. In the summer festival seasons its price goes up in the sky. Again this Upkari is made in different way like in the 'tempering' people add Udad dal or methi seeds or some people add fresh grated coconut....according to their taste buds. I believe each person has his or her different taste ... Here it is a simple Mango sweet curry ..loved by all.. and I must tell dunking the mango seed in the sweet gravy and licking the Seed is definitely an art!
WHAT YOU NEED:
Ripe sour mangoes 5
Jaggery 4-5 pieces
Green chilly 1 slit
Red chilly 1, broken
Mustard seeds 1 tsp
Udad dal 1 tsp
Methi seeds 4-5
Curry leaves 1 sprig
Salt to taste
Rice paste or maida 2 tsp, for thickening the gravy or you can add a mango's pulp for thickening the gravy.
HOW TO MAKE:
Wash the mangoes well. Peel the skin of mangoes by hand and put them in a vessel.
Add some water to it and extract the juice and keep it aside.
Now put the peeled mangoes and extracted juice in a vessel and keep on the fire.
Add slit green chilly, salt and jaggery pieces and allow the mangoes to cook well. Stir it several times otherwise the mangoes may get burnt.
Add rice flour paste or maida paste to the curry for thickening the gravy.
When it is done remove from the fire.
Heat a tsp oil in a small pan.
Add mustard to the hot oil, when it splutters add udad dal, methi seeds, broken red chilly and curry leaves.
Then pour this seasoning on the mango curry.
Serve hot as a side dish.
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| MANGO SWEET CURRY |
WHAT YOU NEED:
Ripe sour mangoes 5
Jaggery 4-5 pieces
Green chilly 1 slit
Red chilly 1, broken
Mustard seeds 1 tsp
Udad dal 1 tsp
Methi seeds 4-5
Curry leaves 1 sprig
Salt to taste
Rice paste or maida 2 tsp, for thickening the gravy or you can add a mango's pulp for thickening the gravy.
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| AMBE UPKARI |
HOW TO MAKE:
Wash the mangoes well. Peel the skin of mangoes by hand and put them in a vessel.
Add some water to it and extract the juice and keep it aside.
Now put the peeled mangoes and extracted juice in a vessel and keep on the fire.
Add slit green chilly, salt and jaggery pieces and allow the mangoes to cook well. Stir it several times otherwise the mangoes may get burnt.
Add rice flour paste or maida paste to the curry for thickening the gravy.
When it is done remove from the fire.
Heat a tsp oil in a small pan.
Add mustard to the hot oil, when it splutters add udad dal, methi seeds, broken red chilly and curry leaves.
Then pour this seasoning on the mango curry.
Serve hot as a side dish.
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