Here I am back after a small hiatus with one more mouth-watering Goan curry. The mango season is finally here! It is summer and the sweltering heat makes you feel like having just rice for your meals. In one of my earlier blogs I had mentioned about my mom-in-law hailing from Goa. She used to make this lovely curry flavoured with raw mango or kairi (कैरी) as it is called in Marathi. This curry is called udid methi (उडद मेथी) obviously due to the two key components used, that is urad dal or split black gram and methi or fenugreek seeds as it is called in English. The curry is essentially to be had with steamed rice and should be accompanied by sliced onions. This finger licking tangy curry is so good to taste that you can keep going for more helpings! Here is the recipe for it:
Split black gram or Urad dal 3 tbsp
Rice 3 tbsp
Fenugreek Seeds or Methi 3 tsp
Mustard Seeds 1/2 tsp
Asafoetida in crystal form or powder 1 tsp
Dry red chillies 12-14
Dry coconut 3 tbsp
Fresh Coconut 1/2 small
Raw mango, small 1
Jaggery to taste
Salt to taste
Oil for frying as required
Oil for tempering 2 tbsp
Mustard seeds 1/2 tsp
Turmeric powder 1/4 tsp
- Dry roast grated dry coconut till it is pinkish in colour and fragrant. Heat oil in a pan and fry one by one the black gram, rice, fenugreek seeds and mustard seeds. If asafoetida is available in crystal for, fry it in the oil till it blooms. Fry the red chillies as well. Finely grind all the above ingredients. This is the dry masala or spice mix for Urad Methi. This can be made in larger quantities and stored.
- Take the above spice mix and add grated fresh coconut to it. Add water and grind it to a very fine paste.
- Peel the raw mango and cut them into big dice.
- In a pan or a skillet, heat the oil for tempering. Add the mustard seeds and let them splutter. Add turmeric and curry leaves and cubed pieces of raw mango. Add water and bring to boil. Add the curry paste and cook for some time. The mixture starts to thicken. Adjust water till the curry is of slightly thick but pouring consistency. Season with salt and jaggery so that it tastes tangy.
- Serve with hot steamed rice and sliced white onions.
Beat the summer heat by making this appetising and flavourful raw mango curry and let me know how you liked !
- The tangy flavour of this curry improves with time. Hence, if you are planning to make it ahead of time, use less mango.
- Stock your pantry with the spice mix or the masala so that you can make the curry quickly
2 Replies to “Goan Curries – Urad Methi”
Nice recipe. We make similar but in two separate versions, one with raw mango (tangy) and one with ripe mango (sweet-n-sour).
Both have distinct flavors. And taste delicious with papad or shallow fried banana-slices.
Yes ripe mango is an interesting choice as well. The ripe mango curry is called ambyache sasav.