Ambe upkari is a sweet Konkani dish made using ripe mangoes. The sweetness from the ripe mangoes and the tamarind juice extract along with some jaggery/brown sugar, green chillies makes it a very delectable dish. I loved this dish as a kid and still do. We had a lot of mango trees and in summer this dish was made every single day until the mango season was over. We had varieties of mangoes in our farm and I remember my grandmom carefully picking the small varieties to prepare this dish. I never really made this dish all these years, but now since my mom is here she makes all my favorite food. In the below recipe, she used just 1 mango. The mango used was appus from Indian store. You can use any variety but make sure it is ripened completely. You can add more mangoes and double the recipe easily.
Ingredients:
1 large ripe mango
2 tsp all purpose flour/corn flour
4 green chillies, slit
1/2 cup brown sugar or jaggery, grated(adjust the sweetness according to your taste)
1 tsp tamarind paste
salt to taste
For tempering:
4 tsp cooking oil
1 tsp mustard seeds
4 to 5 fresh curry leaves
1 or 2 dried red chillies
Method:
1. Peel the mango and chop the pulp into bite size pieces, and reserve all the juice along with the seed and add it in a saucepan.
2. Heat this by adding about a cup of water and add the the brown sugar/jaggery, green chillies and tamarind paste. Let it cook for about 10 to 15 minutes. The color of the mangoes will change when its cooked and will look pale.
3. In a small bowl, add the all purpose flour and some water and make a smooth paste without any lumps in it. Add this mixture into the mango curry and mix well. At tis point, you can add some water if its too thick and adjust the consistency.
4. Take a small pan and heat oil. When hot, add the mustard seeds, when they start sputtering, add the curry leaves and red chillies and fry for a minute or two. Add this to the mango curry and turn off the heat.
5. Serve hot or cold as a side dish or as a dessert!
Enjoy!!
Ingredients:
1 large ripe mango
2 tsp all purpose flour/corn flour
4 green chillies, slit
1/2 cup brown sugar or jaggery, grated(adjust the sweetness according to your taste)
1 tsp tamarind paste
salt to taste
For tempering:
4 tsp cooking oil
1 tsp mustard seeds
4 to 5 fresh curry leaves
1 or 2 dried red chillies
Method:
1. Peel the mango and chop the pulp into bite size pieces, and reserve all the juice along with the seed and add it in a saucepan.
2. Heat this by adding about a cup of water and add the the brown sugar/jaggery, green chillies and tamarind paste. Let it cook for about 10 to 15 minutes. The color of the mangoes will change when its cooked and will look pale.
3. In a small bowl, add the all purpose flour and some water and make a smooth paste without any lumps in it. Add this mixture into the mango curry and mix well. At tis point, you can add some water if its too thick and adjust the consistency.
4. Take a small pan and heat oil. When hot, add the mustard seeds, when they start sputtering, add the curry leaves and red chillies and fry for a minute or two. Add this to the mango curry and turn off the heat.
5. Serve hot or cold as a side dish or as a dessert!
Enjoy!!
Comments
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