Ambya upkari / Mango curry is a delicacy made during the summer months when mangoes are available in plenty. It is a must in every Konkani household and weddings in Dakshin Kannada. Absolute delight!!!
- 2kgs small variety mangoes( specially meant for making ambya upkari) 18 mangoes made up the 2 kgs that I had bought.
- 300gms jaggery or more crushed as per taste
- 18 green chillies slit
- 5 tbsps oil
- 2tsps mustard
- 2tsps urad dal
- 2dry red chillies broken
- 5sprigs curry leaves
Wash and deskin mangoes. Add water to the peel and rub thoroughly changing the water three times till all the pulp from the peel is removed. Puree two of the mangoes into this water and add it to the de skinned mangoes. Add the jaggery, green chillies and salt and boil well. Heat 5 tbsps oil. Add 2 tsps mustard. After it crackles add 2 tsps urad dal. After it turns a golden brown add the red chillies. Toss. Add the curry leaves. Drop the seasoning into the mango curry and keep aside for half an hour for the flavours to infuse.
Copyright © 2017. All rights reserved.