Ambe upkari is a traditional konkani dish of the Amchis in both North canara as well as South canara.It is prepared at every home during the mango season irrespective of where they stay .This is also slightly similar to the Humman of kerala side .This is neither a side dish nor a dessert but is served as a side dish during the functions.Usually prepared with the small wild mangoes called as ‘Gointa Ambos’ but you can prepare it with any small variety mangoes available
- 5-6 ripe mangoes
- Jaggery as required
- A Tsp of urad dal(black gram dal)
- A Tsp of mustard seeds
- 2 red chillies broken
- Pinch of salt
- Sprig of curry leaves
- Oil for tempering
- Tbsp of maida/rice flour/cornflour
- 2 green chillies
- Hing /asafoetida
- Tbsp of coconut (optional)
- Wash the mangoes and peel the skin.
- Place the peeled mangoes in a big pan or vessel.
- Extract the pulp from the skin by adding water and squeezing it .
- Repeat this process 2-3 times or until you have enough watery mango extract.
- Transfer this extract to the vessel in which you have placed the mangoes.
- Add pinch of salt and crushed jaggery depending upon the required sweetness and let it boil.
- Slit the green chillies and add at this stage.
- Dissolve the maida or the rice flour or corn flour in water to make a paste without lumps and add this to the vessel stirring continuously.
- Simmer for further 2-3 minutes until it thickens adding the coconut if using and switch off the flame.
- Season with the mustard seeds, hing, curry leaves, urad dal and red chillies.
Delicious Ambe Upkari is ready to relish
- Choose a bit sweet sour mangoes as the dish tastes good when it is sweet and tangy.
- This dish is usually done with the smaller variety mangoes .
- The purpose of adding maida or rice flour paste is to give the thickness.
- My amma sprinkles coconut just before switching off the gas…gives one boil and swicthes off…though using coconut is optional.