Torachi Uddamethi recipe with step-by-step photos and a video. This Goan raw mango curry is made with coconut, urad dal, methi, and simple spices. It is spicy, tangy, and slightly sweet, a quick and easy meal ready in just 30 minutes. Tastes best served with rice or pav.
This torachi uddamethi is a traditional Goan raw mango curry made with coconut-based masala and simple spices. This raw mango curry has a perfect balance of spicy, sour, sweet, and a mild bitter taste from methi. The name Uddamethi comes from urad dal (udda) and methi seeds (methi) used in the recipe.
This Goan-style raw mango urad methi recipe is perfect for summer when raw mangoes are in season. I picked a few fresh ones just to make this simple and tasty uddamethi at home.
About this Goan Raw Mango Curry Recipe
You can add any other vegetables to this raw mango uddamethi recipe, like drumsticks. It is a no-onion, no garlic recipe. Great to make during fasting. This is a traditional Goan dish often made during festivals and special occasions.
This torachi uddamethi recipe is very easy to adjust, so you don't have to follow exact measurements. Every raw mango is different, so I always taste and add jaggery at the end if needed. My mom taught me this trick. Once you understand the balance of spicy, sour, and slightly sweet, you can make it your own way.
More Goan vegetarian curry recipes that you might like are our Goan Mooga Gathi and Alsanyache Tonak.
Why You'll Love This Recipe
- Easy step-by-step instructions with a recipe video, so even beginners can follow without confusion.
- Quick and easy Goan meal, ready in just 30 minutes and perfect for everyday cooking.
- This Goan vegetarian curry has a beautiful balance of spicy, sour, and slightly sweet flavors, with a mild bitterness from methi that makes it unique.
- Make-ahead friendly. You can cook it in advance and store it in the fridge for up to 2 days. It tastes even better the next day.
- A traditional Goan dish often made during special meals, best enjoyed with rice or pav.
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Ingredients And Substitutions
- Raw mangoes (Tora): The main ingredient of this torachi urad methi recipe. I used small-sized raw mangoes, but you can use any size. If using a larger mangoes, 1-2 are enough.
- Urad dal, methi, and rice: Urad dal and rice give a slight thickness and a nutty taste. Methi gives a slight bitterness, very important for authentic taste. The combination is so flavorful and aromatic that you will love this recipe.
- Freshly grated coconut: It forms the base of the curry, giving richness and texture. The curry should be slightly thick, not watery. Frozen coconut also works here.
- Coriander seeds: It adds a very nice flavor to the curry. If you do not have whole coriander seeds, add 1 teaspoon of coriander powder.
- Dried red chilies: I used local Goan red chilies that add spicy flavor to this recipe. You can substitute it with Kashmiri red chilies or byadgi red chilies.
- Jaggery: Very important for this recipe. It balances the spicy and tangy flavor of raw mango.
- Tempering: I used mustard seeds and asafoetida (hing).
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Torachi Uddamethi (with stepwise photos)
Preparations
Step 1: Wash the raw mangoes well to remove dirt. Peel the skin from all sides. Cut into pieces and discard the seeds.
Step 2: Add salt and jaggery. Mix well and keep it aside for 10-15 minutes.
Step 3: In a pan, dry roast red chillies, coriander seeds, urad dal, rice, and methi on low heat until aromatic. Remove to a plate and let it cool to room temperature.
Step 4: In a mixer jar, add coconut, turmeric, and the roasted ingredients. Add water and grind to a smooth masala paste. Paste should be smooth, not coarse.
Making Goan Raw Mango Curry
Step 5: Heat 2 teaspoon oil in a pan over medium heat. Add mustard seeds, urad dal, and methi.
Step 6: Once the mustard seeds splutter, add hing and immediately add the raw mango pieces with salt and jaggery. Add a little water and mix well.
Step 7: Cook for 2-3 minutes or until the mango is slightly soft.
Step 8: Add the ground paste and mix well. Add water to adjust the consistency.
Step 9: Taste and adjust salt and jaggery if needed. Cook for a few minutes until the curry comes to a gentle boil and thickens slightly.
Step 10: Torachi uddamethi is ready to serve. Let the curry rest for 10 minutes. Serve hot with rice or pav.
Tip: This curry tastes even better after resting for an hour or the next day, as the flavors blend well.
Recipe Tips
- Use a firm raw mango that is slightly sour. If it is too sour, adjust with jaggery at the end.
- Roast the urad dal, rice, coriander seeds, and methi on low heat till aromatic. Do not burn, or the curry will taste bitter.
- Always taste at the end and adjust salt, jaggery, and spice. This curry is all about balance.
- Keep the uddamethi curry slightly thick. If it becomes too thin, cook for a few more minutes.
- Cook the mango pieces until just soft. Do not overcook, or they will turn mushy. Adding too much methi can make the curry bitter. Use it carefully.
Storage Suggestions
Store the leftovers within 2 hours of cooking. Transfer the leftovers to an airtight container and keep them in the refrigerator. Stays good for 2 days. Reheat and serve. Tastes better the next day.
Recipe Card
Torachi Uddamethi Recipe | Goan Raw Mango Curry
Video
Equipment
- 1 Heavy-bottomed pan
Ingredients
- 3 small sized raw mangoes (any size works)
- salt as per taste
- 1 tablespoon grated jaggery
- 5 dried red chillies
- 3 teaspoon coriander seeds
- 1 teaspoon urad dal (split black gram)
- ¼ teaspoon fenugreek seeds (methi)
- 1 teaspoon rice
- 1 cup freshly grated coconut
- ½ teaspoon turmeric powder
For the tempering
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- 10 methi seeds
- ¼ teaspoon hing (asafoetida)
Instructions
- Wash the raw mangoes well to remove dirt. Peel the skin from all sides. Cut into pieces and discard the seeds.
- Add salt and jaggery. Mix well and keep it aside for 10-15 minutes.
- Dry roast red chillies, coriander seeds, urad dal, rice, and methi in a pan, on low heat until aromatic. Remove to a plate and let it cool to room temperature.
- In a mixer jar, add coconut, turmeric, and the roasted ingredients. Add water and grind to a smooth paste. Paste should be smooth, not coarse.
- Heat 2 teaspoon oil in a pan over medium heat. Add mustard seeds, urad dal, and methi. Once the mustard seeds splutter, add hing and immediately add the raw mango pieces with salt and jaggery. Add a little water and mix well.
- Cook for 2-3 minutes or until the mango is slightly soft. Add the ground paste and mix well. Add water to adjust the consistency. Taste and adjust salt and jaggery if needed. Cook for a few minutes until the curry comes to a gentle boil and thickens slightly.
- Torachi uddamethi is ready to serve. Let the curry rest for 10 minutes. Serve hot with rice or pav. This curry tastes even better after resting for an hour or the next day, as the flavors blend well.
Notes
- Use a firm raw mango that is slightly sour. If it is too sour, adjust with jaggery at the end.
- Roast the urad dal, rice, coriander seeds, and methi on low heat till aromatic. Do not burn, or the curry will taste bitter.
- Always taste at the end and adjust salt, jaggery, and spice. This curry is all about balance.
- Keep the uddamethi curry slightly thick. If it becomes too thin, cook for a few more minutes.
- Cook the mango pieces until just soft. Do not overcook, or they will turn mushy. Adding too much methi can make the curry bitter. Use it carefully.
Nutrition information is automatically calculated, so should only be used as an approximation.
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