Mango dry curry (Ambya ukkari) is a very hot and spicy dish prepared out of raw mangoes. You can use any variety mango at its raw stage. ‘Totapuri’, ‘Moovanden’ and ‘Neelam’ are the best ones to prepare this Mango dry curry (Ambya ukkari). Mango dry curry (Ambya ukkari) is usually had with idili, dosa, udida appo, sandan or with chapatti and muga humman. Some people have it along with rice also especially a good combination with ghassi. More on ghassi I will post later. I have not used any onions and garlic in this recipe.
Now coming to the recipe, I have used the ‘Moovanden’ variety mango in this recipe.
Ingredients
You need
- 1 raw mango (you can use even more)
- 1 tspn red chili powder (or as per your spiciness level)
- 1/4th tspn asafetida/hing
- Salt to taste
For seasoning
You need
- 1 tspn mustard seeds
- 1 tspn urd dhal
- 1/4th tspn methi seeds
- 2 to 3 tbspns coconut oil /gingili oil
Method
Wash and cut the raw mango into cubes. You need not have to remove the peels. If the type of mango you are using has got thick peels then remove the peel randomly.
Add salt to the mango cubes mix well and leave it for half an hour to one hour. After one hour you will see that water has oozed out from the mango cubes. Do not throw this water away.
Now take a thick bottom kadai and heat coconut oil for seasoning. Once the oil has heated add the mustard seeds and when they begin to splutter add the urd dal and methi seeds. See that you do not over roast the methi seeds or else you will get the bitter smell of methi seeds in your curry.
Now add the mango cubes along with the oozed out water. Mix thoroughly and uniformly and let it cook in the oil. Close the kadai with a lid.
In between open the lid and mix and give with a spatula. Once the mangoes have cooked sufficiently
add the red chili powder and sauté for 1 to 2 minutes till the raw flavor of the red chili powder goes off. Check for salt at this stage and if required add and give. Add asafetida/hing.
Mix throughly and uniformly.
Your Mango dry curry (Ambya ukkari) is ready to be served. Serve at room temperature with with idili, dosa, udida appo, sandan or with chapatti and muga humman.
Tips
See that you do not over roast the methi seeds or else you will get the bitter smell of methi seeds in your curry.
Do not overcook the mangoes or else they will get roasted and become difficult to bite and chew.
