Mangalorean Style Ambe Upkari Recipe – Ripe Mango Curry

Mangalorean Style Ambe Upkari Recipe - Ripe Mango Curry

  • To start preparing the Mangalorean Style Ambe Upkari recipe, wash the mangoes well. Peel the peel with your hands. A little mango pulp will be stuck to the peel; don't worry; it won't go to waste.

  • Place the peeled mango in a saucepan and the peels in a bowl.

  • Add about 1/4 cup of water to the bowl with the mango peels, just enough to submerge them in the water.

  • Continue to squeeze the peels well in the bowl with your hands to remove as much of the pulp still attached as possible.

  • Transfer this water to the pot containing the peeled ripe mangoes. Continue repeating (adding more water) until the water is almost clear.

  • Add sliced ​​green chilies to the mangoes in the saucepan. Heat over medium heat and bring to a boil.

  • Once the water reaches a boil, lower the heat and simmer for about 10-15 minutes, until the mangoes are well cooked and soft; about 15-20 minutes.

  • Add jaggery to taste along with some salt; adjust as per taste; mix well.

  • Let it simmer for about 5 minutes or more, until you get a good consistency.

  • We like our mango curry a little thin, but if you prefer a thicker sauce, you can add a mixture of rice flour and water (about 2 to 3 teaspoons of rice flour to ¼ cup of water) to the boiling curry and boil until thickened.

  • Now it's time to season or temper the curry.

  • In a small saucepan, heat the ghee. Once the ghee is hot, add the mustard seeds and when they start to crackle and pop, add the dry red chillies and hing.

  • Add it immediately to the curry and mix well.

  • Sweet, sour and exotic Konkani style mango curry is ready.

  • Mangalorean style Ambe Upkari recipe is usually served as a side dish with a South Indian meal of steamed rice, Mangalorean style Sajjige Rotti, steamed rice, sprouted moong dal curry and Mangalorean style Sonay Sukka recipe (stir fried dried chickpeas recipe).

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