Ripe Mango Coconut Curry / Ambe Sukke.

"Ambe Sukke / Ripe Mango Coconut Curry" …. A delicious semi dry masala curry with the splendid aroma of Urad Dal …. Goes very well as side dish with Dalitoy-Rice or also with chapati / dosa / naan / paratha / poori. The credit for this recipe goes to my Mom who asked me to prepare this dish seeing plenty of ripe Mangoes at home and both of us were not in a mood for ambe upkari. East or West Mummy is the Best … Yummy Yumz ....... 

It’s the season of Mangoes and you see them everywhere. We are having different types of dishes almost everyday and the list seems to be never ending. On inquiring for more recipes with my Mom, she told me about this recipe which she used to prepare ages back. My father being a diabetic never ate much of sweets, but Mangoes were his weakness. He bought them in gunny bags home from the horticulture garden as we were a large family and there were also guests dropping in all the time. The mangoes purchased were a little bit raw and they were neatly spread on straw beds for ripening under the cot. We kids used to keep crawling under the cot to check on the mangoes and pick up those that were ripe and enjoy to our glory. LOL we even booked them before hand and claimed it be be ours once it was ripe. Childhood days are really nostalgic. Such environments are difficult to find in today’s day. Coming back to the recipe, availability of so many ripe mangoes sometimes in one go made my Mom do different types of dishes with the same. But somehow, when Mom referred to this one, I could not recall eating it. She then explained that she did it only when my grandmother / nani came over to our house to stay as both Mother and Daughter (my mom) loved it, while my father was not very fond of it as it was sweet. As I am always on my toes to try out anything new, I said let’s change the equation mom and today let’s prepare and enjoy the same once again as Mother and Daughter (this time Me). The dish is really awesome and It does have an splendid aroma of fried urad dal. Mom was really happy to eat it after eon’s and as for me and hubby we went simply ga-ga over the dish and enjoyed to heart’s content. 

Ingredients : 

Mangoes : 3-4 large sized.

Coconut : About 2 cups freshly grated.

Red Chillies : 4-5 (I used Kashmiri red chillies)

Urad Dal :3 tblsp

Jaggery / Gud : About 150 gms grated.

Oil : 1 tblsp

Salt to taste.

For Tempering :

Mustard Seeds : 1tsp

Curry Leaves – 8-10

Oil : 1 tsp.

Masala to be ground : Heat 1tblsp oil, when hot add in the urad dal and fry till lightly colour changes and a nice aroma spreads out. Add this to the coconut, chillies and grind to a semi coarse paste. Do not grind the same to a smooth paste. The texture should be slightly grainy. Keep this aside ready. 

** Wash and wipe the Mangoes well. Any good quality ripe mango will do for this curry. Slice off the tip on the stem side. Now slice the two sides of the Mangoes vertically retaining the skin too. Again cut them lengthwise into 2 pieces. In all you will have 4 vertical slices of sides of Mango and the Mango seed along with some flesh on it too. Slice all the remaining mangoes in similar patter. Now put mango seed / katto in a thick bottomed vessel and add in 2 cup of water. Bring to a boil, add in the grated jaggery / gud and cook for 4-5 mins on medium heat. Now add in the remaining slices of the mangoes and cook for 2-3 mins. Do not overcook or else the mangoes flesh will get separated from the skin. 

** Add in the ground masala and salt to taste and mix well. Add in water only if necessary. This is a semi thick textured masala curry. Bring all to a boil on medium heat, taking care to see that the masala does not get burnt at the bottom. Remove from fire and keep it aside.

** For Tempering : Heat 1 tsp oil in a small pan, when hot add in the Mustard seeds, when they begin to splutter, add in the curry leaves anf fry for a few seconds. Remove and pour this over the curry. 

** Cover the Ambe Sukke / Ripe Mango Coconut Curry with a tight lid and leave it aside for 30 minutes for all the flavors to seep in. 

** The curry is ready to be served. There is no need to serve this curry very hot. Tastes better just warm. Also the curry may dry up and become thicker as urad dal tends to make the curry thicker on cooling. In that case, just boil, some water, cool it a little bit and add to the curry. Do not bring the curry to boil again, it looses its texture and taste if reheated too much. Enjoy this dish as it is or as a side dish served along with Dalitoy – Rice – Bhaji. You can also serve the same with chapati / roti / poori / paratha as it tastes awesome with it too. I hope all of you will love this dish and enjoy the same by preparing it, sharing it with family and friends.