Torachi Uddamethi Recipe | Goan Raw Mango Curry
This torachi uddamethi is a traditional Goan raw mango curry made with raw mangoes, coconut, and basic spices. Easy to follow and perfect for everyday meals.
Servings: 4 people
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.
Video
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.