Name: AMBULI UPKARI/RAW MANGO CURRY
Prep time: 10 min
Cook time: 9 min
Ingredients: 1 Large raw mango; 1 to 2 green chilies (depending upon size); ½ - 3/4 cup jaggery ((or as needed)); Pinch of salt ((optional)); 1 tablespoon coconut oil; ½ teaspoon mustard seeds; ½ teaspoon urad dal (split black gram lentils); ¼ teaspoon hing/asafetida (optional); 1 dry red chili (broken into 2 or 3 pieces); Few curry leaves

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AMBULI UPKARI/RAW MANGO CURRY, a mildly spicy, tangy and sweet raw mango curry and a traditional Mangalorean style curry is another delicious way you can enjoy seasonal mangoes albeit when raw.

Chunks of raw mango are cooked, sweetened with jaggery and elevated to a curry or lip smacking dish by adding a simple south Indian tempering of mustard, lentils and dry red chilies!

My family literally polished this off in one meal! That delicious and addictive!

It is a perfect side with rice, sambar/dal, stir fry etc. or with any Indian meal or even just as a mango indulgence.

AMBE UPKARI/RAW MANGO CURRY

Ambe upkari or mango curry using ripe mangoes is very common in our cuisine, that is Konkani Mangalorean cuisine.

(You gotta try making this ripe mango version too….a specialty and easy to make ripe mango curry cooked with the pith or seed; and again, the same takda or tempering is added!

It is so special, when in season, it is served on the ubiquitous banana leaf meal at weddings, festivals or any special occasions like puja etc. along with other traditional dishes...CHECK OUT THE RECIPE HERE )!

But when you cannot find ripe mangoes yet but have access only to raw mangoes, then this is the dish for you to satisfy your craving for ripe mango ambe upkari.

This is exactly what happened today. We had just picked up some raw mangoes from our neighbor’s front yard (they do not live there any more) which were getting wasted as no one was plucking them up.

Also, ripe mangoes have not yet hit the market around our area.

So, with a pile of raw mangoes stuffed in the fridge, my mother who loves the ripe mango curry reminded me that we could make them using raw mangoes too.

I agreed with her as I had made some last year as well.

So, here we go. Quick, easy, sweet, tangy and lip smacking Raw Mango curry (or Ambe Upkari as we call it in our mother tongue Konkani) to enjoy with our lunch was done and dusted!

Definitely a yearly indulgence and joy for us.

INGREDIENTS NEEDED TO MAKE AMBULI UPKARI:

Raw Mangoes – You can use any variety of raw mango; just peel and cut into large chunks.

Sweetener – I prefer the traditionally used jaggery or unrefined cane sugar. You could use brown sugar too but to make it authentic, it is better to add jaggery. Nowadays it is easily available in Indian stores or online too.

Green chilies/Serrano/Jalapenos– optional but adds a lovely flavor and in addition, adds spice/heat to the curry.

Dry red chilies – popularly used in south Indian cuisine in chutneys, curries and tempering, it adds a spicy note here too and you need just a couple or even one to add in the tempering/tadka.

Other tadka ingredients needed – coconut oil (or ghee if not vegan), mustard seeds, urad dal (black gram split lentils) and hing powder or asafetida (this last one is optional but we just love the aroma it adds in our dishes).

That is it! Very minimal but bomb of a dish!

HOW TO MAKE AMBULI UPKARI

Wash, peel and chop raw mangoes into large cubes.

Transfer them to a saucepan and add just enough water to cover it.

Cook in medium heat until mangoes are just cooked. Check in between; you need them just cooked and not mushy.

Green chilies (chopped or slit) can be added while cooking the mangoes or can be added in the tadka or tempering too.

Once the mango chunks are cooked, add jaggery to taste.

Mix well and bring to a simmer.

Now all you need is to add the tempering.

For the tempering, in a small saucepan, heat 1 tablespoon of oil (or ghee).

When hot, add ½ teaspoon of mustard seeds and allow them to splutter.

Once the seeds pop and splutter, add ½ teaspoon of urad dal and let it brown a bit.

Stir in curry leaves, 1 split or broken dry red chili and a dash of hing or asafetida powder.

Hing is optional but I love the flavor it adds to south Indian dishes!

Pour the tadka over the cooked mango curry, gently stir through.

Sweet, spicy tangy and lip smacking Ambuli Upkari or Raw mango curry is ready!

My family was literally slurping it up and having seconds and third servings of this; that good!

Mangoes are in season right now, especially raw mangoes have started to hit the market!

Just get a couple and try this easy south Indian version of raw mango curry.

Enjoy and Happy Cooking/Eating!

SERVING SUGGESTIONS:

This easy ambe upkari using raw mangoes is going to be on you dining table often; I promise!

It is a wonderful side with any meal and is a perfect accompaniment to any Indian meal.

We had it along with our afternoon lunch with some rice, dalithoy (konkani style dal), Broccoli Thalasani/stir fry) and some Kulith Upkari or Horse gram stir fry. Final must is a crisp Papad which I air fried instead of deep frying!

Doesn't the thali meal look tempting?

If you are a huge mango lover (like we are) and now that mango season is here, you got to check out these too to enjoy all summer:

Now, you gotta try this easy Raw Ambe Upkari/Curry...so check out my recipe (save or print here)

AMBULI UPKARI/RAW MANGO CURRY

Mildly spicy, tangy and sweet raw mango curry, a traditional Mangalorean style curry is another delicious way you can enjoy seasonal mangoes albeit raw.Chunks of mango are cooked, sweetened with jaggery and elevated to a curry or lip smacking dish by adding a simple south Indian tempering of mustard, lentils and dry red chilies.

Course Lunch, Side Dish

Cuisine Indian, Konkani, South Indian

Prep Time 10 minutes

Cook Time 9 minutes

Servings 3

Author Vanitha Bhat

Ingredients

1 Large raw mango
1 to 2 green chilies depending upon size
½ - 3/4 cup jaggery (or as needed)
Pinch of salt (optional)

FOR TEMPERING/TADKA

1 tablespoon coconut oil
½ teaspoon mustard seeds
½ teaspoon urad dal split black gram lentils
¼ teaspoon hing/asafetida optional
1 dry red chili broken into 2 or 3 pieces
Few curry leaves

Instructions

Wash, peel and cut raw mango into large chunks. Discard the seed.
Transfer to a saucepan and add just enough water to cover it.
Bring to a boil on medium heat and cook until the mango chunks have just cooked and turned soft. Do not over cook!
Add chopped or slit green chilies (or you can add it in the tempering).
Stir in ½ to ¾ cup jaggery powder and mix well.
Once the jaggery has melted, do a taste test and see if you need more.
(If preferred, you can add a pinch of salt here. Not too much! This is optional)
Simmer for a couple of minutes.

THE TEMPERING/TADKA

In a small saucepan, add 1 tablespoon coconut oil.
When hot, add ½ teaspoon mustard seeds and after the have popped and crackled, add ½ teaspoon urad dal or split white lentils.
Let it turn a bit brown and then add cut up dry red chilies (1), ¼ teaspoon hing or asafetida powder and few curry leaves.
Stir and then add the tempering to the hot raw mango curry.
Gently stir and serve hot or warm with any meal!
Enjoy and Happy Cooking/Eating!

Recipe Notes

Try and chop raw mango chunks to the same size.
Do not overcook.
Adjust the amount of jaggery and chilies to suit your taste.
You can use any variety of mangoes as long as they can be chopped into chunks. Discard the middle mango seed.
Enjoy and Happy Cooking/Eating!

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