Ambe' Upkari / Ripe Mango Curry (Kannur Style).

Ambe' Upkari / Ripe Mango Curry (Kannur Style) ...... This delicious dish is a seasonal delicacy that is relished in the Southern parts of India ...... There are many methods of preparing the same and this one is Kannur Style ie from the State of Kerala ~ God’s own Country …... The Recipe Credit goes to My Friend Nirmala Kamath ….. Thanks Nimmo …... It’s simply Yummy ....... 

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. Not a very difficult dish to be prepared, it occupies a major dessert part even during Marriages and other functions. As mangoes 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. I have already posted two varieties prepared in South Kanara District of Karnataka. This one is Kannur (City) Style preparation from the State of Kerala God’s own Country. When my friend posted this one I was too excited to prepare another version and immediately went out to purchase the mangoes. Tastes yummy. Do prepare this one and enjoy with family and friends. For the other versions of Ambe Upkari / Ripe Mango Curry just go to search option or the index on the right hand side of the blog. 

Wash and wipe medium sized 6-8 Ripe Badami Mangoes (or any of your choice) of small variety. 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 / gud, ½ tsp of salt into the vessel and keep it on medium heat and bring to boil, when it comes to boil, lower the heat and simmer till the mangoes are cooked. 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. Mix 1 tsp of red chilly powder to a smooth paste and add to the simmering mangoes. Let it continue to simmer. 

Mix 2 tsp of Cornflour in half a cup of water. You can use maida / rice flour 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 ½ tsp of Urad dal and let fry a bit, when the colour changes slightly add in ¼ tsp of methi / fenugreek seeds and 1 tsp of mustard seeds. When mustard seeds begin to splutter add 10-15 curry leaves, fry for few seconds and pour over the curry. Done. Cover and keep aside for 20-30 minutes for the flavours to seep in. 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.