To start making Mangalorean Type Ambe Upkari Recipe, wash mangoes properly. Peel the pores and skin together with your fingers. Some mango pulp can be adhering to the pores and skin; that’s okay; it won’t go waste.
Place the peeled mango in a saucepan and the peels in a bowl.
Add water, about 1/4 cup to the bowl with the mango peels, simply sufficient that they’re dipped in water.
Hold squeezing the peels properly within the bowl together with your fingers to take away the pulp nonetheless sticking to it as a lot as doable.
Switch this water to the saucepan containing the peeled ripe mangoes. Hold repeating (including extra water) till the water is sort of clear.
Add slit inexperienced chillies to the mangoes within the saucepan. Warmth on medium warmth and produce to a boil.
As soon as it involves a boil, cut back the warmth and simmer for about 10 to fifteen minutes till the mangoes are cooked properly and grow to be gentle; about 15 to twenty minutes.
Add jaggery to style together with some salt; alter to fit your style; combine properly.
Simmer for about 5 minutes or extra till you get a very good consistency.
We love our mango curry a bit diluted; however if you need a thicker gravy, you’ll be able to add a slurry of rice flour in water (about 2 to three teaspoons of rice flour in ¼ cup of water) to the boiling curry and boil till thick.
Now, it’s time to season or mood the curry.
In a small saucepan, warmth ghee. As soon as the ghee is sizzling, add mustard seeds and once they begin to splutter and crackle, add the dry crimson chillies and hing.
Instantly add to the curry and provides it a very good stir.
Candy, tangy and unique Konkani type mango curry is prepared.
Mangalorean Type Ambe Upkari Recipe is often served as a facet dish with a South Indian Meal of Steamed rice, Mangalorean Type Sajjige Rotti, steamed rice, Sprouted Moong Dal Curry and Mangalorean Type Sonay Sukka Recipe (Dry Chickpea Stir Fry Recipe).