Ambe Upkari, also known as Mango Curry, is a seasonal delicacy cherished in every GSB Konkani home. Made with wild ripe mangoes that are fibrous and slightly sour, these mango trees can often be spotted lining the roads of Karnataka and in many backyards. This lip-smacking curry doesn’t call for fine dining etiquette. In fact, the best way to enjoy this dish is with your fingers, dipping the seed into the sweet and sour gravy and then savouring it. For us Mangaloreans, summer is eagerly awaited as it brings with it the opportunity to relish this exotic dish.
- Salt to taste
- Green chillies, slit: 2
- Jaggery (adjust according to the sourness of the mangoes)
- Rice flour or maida: 1 tbsp
- Water (for slurry): 2 tbsp
- Freshly grated coconut: 1 tbsp
For the Seasoning(Tadka):
- Oil: 1 tbsp
- Mustard Seeds: 1 tsp
- Urad dal: ¼ tsp
- Dry red chilli: 1
- Curry leaves: A sprig
- Wash the mangoes thoroughly.
- Peel the mangoes and place them in a wide saucepan or kadai.
- Collect the peels in a bowl. Add water to the peels and squeeze to extract the pulp. Repeat this process twice to extract as much pulp as possible.
- Pour the collected juice from the peels into the saucepan with the peeled mangoes.
- Add salt, the slit green chillies, and jaggery to the saucepan. Adjust the amount of jaggery based on the sourness of the mangoes.
- In a separate bowl, make a slurry by mixing 1 tbsp of rice flour or maida with 2 tbsp of water. Ensure there are no lumps.
- Add this slurry to the mango mixture in the saucepan.
- Place the saucepan on the stove over medium heat and let the curry cook for at least 15 minutes.
- Stir in the freshly grated coconut.
- For the seasoning: In a small pan, heat some oil. Once hot, add mustard seeds. As they begin to splutter, add the urad dal, dry red chilli, and curry leaves. Fry for a minute until aromatic.
- Pour this seasoning over the mango curry.
- Cover the saucepan immediately to trap the aroma of the seasoning.
- Serve warm and enjoy!
Note: This curry is traditionally enjoyed with steamed rice.
Watch this recipe here – Ambe Upkari
Jyoti is a homemaker who has always been deeply passionate about cooking and experimenting with new recipes. As her children grew up and ventured out on their own, she channelled her culinary passion into starting a food blog on Instagram. Along this journey, she discovered a newfound love for food photography and has been captivated ever since. Now, Jyoti’s primary mission is to introduce the rich flavours of GSB Konkani Cuisine to the global culinary scene.