Saturday, April 15, 2017

Mire Ghalnu Ambe' Upkari / Pepper Flavoured Ripe Mango Curry.

Mire Ghalnu Ambe' Upkari / Pepper Flavoured Ripe Mango Curry ..... Ambe' Upkari or Sweet Mango Curry is a seasonal delicacy that is relished in the Southern parts of India as a dessert after lunch ..... Yummy Yumz .....

Ambe Upkari or Ripe Mango curry is a seasonal dish that is prepared almost every day in Southern parts of India specially in South Kanara District in GSB Konkani Saraswat’s homes. This is so because the sweet dish is immensely loved by young and old alike. More so by children, they simply love to chew on the whole mangoes and slurp the sweet syrup served with it. No a very difficult dish to be prepared, it occupies a major dessert part even during Marriages and other functions. As mongoes are available in abundance in the south, there are many dishes prepared using ripe mangoes. Simple variety of cheap mangoes are used for this unlike the alphonso which is used in the preparation of aamras. Try preparing this one and enjoy with family and friends. I have already posted the recipe of the same. In this recipe however, I have changed a little bit in seasoning and prepared it the way my sister Gayathri Kudva prepares. Coarsely powders black pepper is added instead of green chillies for spiciness to the curry. A lovely dish on the whole. Rest of the method remain the same, but I am repeating the same again for those who have not seen the previous one. I am adding on my previous link below, please follow the same to check the other recipe.

Wash and wipe medium sized 6-8 Ripe Badami Mangoes (or any of your choice). Do not use Alphonso mangoes, but you can add the juice of one mango to the curry which imparts lovely flavour and thickness too. Peel the skin off the mangoes and put the mangoes in a round bottomed large vessel. 

Put the peels of the skin in a flat vessel, add 2-3 cups of water to this and keep squeezing and mixing the skin to remove some juice of the mangoes that is stuck to the skin. You should follow the procedure by crushing and squeezing the mango peels with your hands. Do not blend the skin or use mixer. Strain the juice. Repeat the procedure once more. 

Collect the juice thus obtained and pour it onto the vessel in which you have put the whole mangoes. If you find the juice insufficient, you can add the juice of one or two whole mangoes too. Preferably add the juice of one or two Alphonso Mango, the taste turns our really great. I have used one large Alphonso Mango juice here to the curry. That will give the curry added thickness and a nice mango aroma. 

Add 200-300 gms of jaggery / goda into the vessel and keep it on medium heat to boil, when it comes to boil, lower the heat and simmer till the mangoes are cooked. You can add a pinch of salt (Optional), however I do not add any salt to this curry. Let the whole curry with mangoes simmer for about 10-15 minutes till all the jaggery has melted and mixed well and the mangoes are cooked. Add one heaped teaspoon of coarsely ground pepper powder and mix well. 

Mix 2 tsp of Cornflour in half a cup of water. You can use maida also. Traditionally in the earlier days Maida was used. But most of us today use cornflour to bring the curry to a thick consistency. See that there are no lumps in the cornflour mixer. Gently pour this over the simmering curry and immediately mix the curry well. Keep the heat low so that the curry does not burn. Within few minutes the curry will get thickened, then bring the curry to one boil and remove from fire. If you find the curry too thick add some water and bring it to a thick pouring consistency. Similarly if you find it too thin you can repeat the cornflour procedure using one more tsp of cornflour.

For tempering: Heat 2 tsp of oil in a small pan, when hot add 1 tsp of mustard seeds and when it begins to splutters add 1-2 red chillies and 10-15 curry leaves and pour over the curry. Done. Cover and keep aside for 20-30 minutes for the flavours to seep in.  Yummy Pepper flavoured Ambe Upkari / Ripe Mango Curry is ready. Serve this curry as a dessert during lunch / dinner time. This dish can be served hot, warm or cold. I usually serve some of it warm the first day. Keep it in the fridge and serve it chilled the next day as we love it chilled too.

For the Ambe Upkari / Ripe Mango Curry Recipe, Please follow the link given below …. 

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