As the mango season starts we get to see varieties of mangoes in the market. Apart from eating as it is, there are varieties of mango recipes that we can make. Ambe Upkari is a Konkani style Mangalorean mango curry recipe. This is made with ripe mangoes. A popular sweet-tangy and spicy dish.
Originally this dish was done to save the mangoes that are partially damaged. I remember those days running early in the morning to pick up the ripe mangoes that used to fall under the tree, and most of them get damaged due to falling from a height. The damaged mangoes cannot be stored for more than a day. Only the ones that are plucked from the tree can be stored.
There are a variety of dishes we prepare, upkari is a dish prepared with Tempering. In my home, this was done in a slightly different way with a Tempering of onion.
While I had visited a Konkani function, I was served this dish along with other Yummy dishes. I loved this ambe upkari a lot and as usual, whenever I like any dishes, the first thing I do is hunt for its Recipe. This wasn’t difficult getting the recipe as my Konkani friend narrated the story of Ambe upkari, by the time we finished the meals.
This is the first time I shopped these mangoes, since the tree that gave us plenty of mangoes broke down due to heavy rains last year.
Ambe Upkari Recipe | Mangalorean Ripe Mango Curry Recipe
In this recipe, little mango pulp is added by squeezing some mangoes that give thickness to the curry and amazing taste. We need to thoroughly clean these mangoes and peel them. With little water squeeze the peels to get the pulp from the peel. Adding the sago is for 2 reasons, firstly to thicken the gravy and secondly, it is cooling.
So with just a few ingredients, the Yummy Ambe upkari is ready, I like more liquid, to dip the mango in the curry and enjoy to the fullest.
Ambe Upkari | Mangalorean Ripe Mango Curry | Konkani Style Mango CurryCourse: Mangalorean Vegetarian, vegetarianCuisine: MangaloreanDifficulty: Easy
Ambe Upkari is a Konkani style mango curry that is sweet and tangy curry tastes so good with white rice.
15 small mangoes
1/4 cup Jaggery ( adjust this as per your taste and sweetness of mango)
5 green chillies
1/4 cup sago / Sabudana
- For Tempering**
1 tsp mustard
2 red chillies
3 sprigs of curry leaves
- Wash and clean the mangoes
- Peel-off the skin and squeeze the pulp left on the skin in little water
- Take 3 mangoes and with your fingers mash them and squeeze out the pulp. Keep aside, do not discard the seed. This pulp gives thickness and taste to the curry.
- Put the mangoes in a cooking vessel and to this add salt, Jaggery, squeezed mango pulp and cook.
- Soak the sago/sabudana overnight.
- Cook it adding water. Wait till the sago is completely cooked.
- Add this to the mangoes and cook for 5 minutes.
- For the Tempering
- Heat coconut oil add mustard, curry leaves and red chillies and add it to the curry