“KhatHa- MeetHa- TeekHa Kaju-Ambe Godi Upkari (Cashew Apple Fruit- Mango Curry)” … godi upkari from GSB Konkani Saraswat Cuisine can be prepared with ambo (ripe mango), kaju (cashew apple), karmbal (star fruit), goda ambado (sweet hogplum), arda pikkile ambo (semi sweet mango), avanas (pineapple), plum etc. etc. and the list goes on … here is tasty delicacy prepared in combo ie ripe mango with cashew apple fruit … try it; tastes awesome … Yummilicious …
** Godi Upkari is a delicious spiced- sweet- tangy curry from GSB Konkani Saraswat Cuisine traditionally prepared with ripe Mangoes when in season. This is a dessert type of dish that is usually served at room temperature during meals. This is sort of a daily affair in most homes in southern parts of the country including during festivals or celebrations. Amma prepared it almost on weekly basis through the months when in season as almost everybody at home loved it. In fact I loved eating it chilled and kept some in the fridge to be savored the next though many may not prefer it.
** We GSB’s prepare Ambe Upkari/ Mango Sweet Curry, out of the small sized ripe mangoes when in season and is enjoyed by young and old alike. I am sure this is not something new to any Saraswat unless they are brought up elsewhere and have lost out on roots in the country. However, food sites and groups and blogs have turned the world into one binding society and all are now able to learn to prepare dishes to their desire. Mangoes too are available almost all over the world and when it comes to savoring a dish I guess you can use any variety available in your vicinity too.
** I would like mention that though godi upkari is prepared with ripe mangoes you can prepare the same with pineapple, sweet potato, star fruit, Hog plum, cashew fruit, jackfruit, etc. I have even prepared this one with plum and peach. The best fruits are those that can be cooked soft Khatta Meetha Teekha in taste. Here is my today’s recipe with ripe mango and ripe cashew apple fruit in combo that gel well with each other. You can prepare with only cashew apple too, I just had too many mangoes at home, so decided to prepare it in combo and trust me it turned out excellent, try this if available.
** My recipe for all Ambe Upkari differs a little from traditional recipe that Amma prepared. The difference is minute, Amma used Maida/ APF slurry for thickening the curry, I always use cornflour. Again I also add the pulp of one ripe mango to the curry to thicken it and get a juicer tastier ambe upkari, though traditionally the juice is obtained only from the fleshly portion sticking from within the skin of the ripe mangoes, you may chose to do so if desired. I have shared common link at the bottom of this recipe to access all similar recipes, please browse through for more choice and try them.
** Here is my recipe for “KhatHa- MeetHa- TeekHa Kaju-Ambe Godi Upkari (Cashew Apple Fruit- Mango Curry)” … my style ….
** Ingredients :
Ripe Mango/ Ambo/ Mavinahannu/ Aamba : 7 small sized
Cashew Apple Fruit/ Kaju phal : 3 medium sized
Jaggery/ Goda/ Gud/ Bella : 250 gms (approximatey)
Green Chilly/ Tarni Mirsanga/ Hari Michi : 4-5
Cornflour : 2-3 tblsp
Salt/ Namak/ Meeta : just a pinch (Optional)
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fesh ones.
** Wash and wipe the ripe mangoes and cashew apple fruits and keep them ready aside. You have to remove the hard cashew seed part hanging on to the fruit (check picture) in case it is attached to the fruit, we will not be using it.
** Peel the outer skin of the mangoes and add the inner flesh mangoes with the seeds into a cooking vessel. Add the peels into a round bottomed large wide mouthed vessel and keep it aside ready to extract juice.
** Slice off the both side edge portion of the cashew apple fruit and cut them into 1-2 inch sized cubes and keep it aside ready. Grate the jaggery or cut too pieces if it is in large sized block pieces and keep it ready.
** Now add about 3-4 cups of water to the peels in the bowl and keep squeezing and mixing the skin to remove some juice of the mangoes that is stuck within the skin. You should follow the procedure by smashing and squeezing the mango peels with your hands. Do not use blender or mixer for this purpose.
** Note : Traditionally the ripe mango skin was crushed in stone grinder which was used for all grinding purpose.
** Strain the juice obtained from the mango peels and repeat the procedure again by adding another 2 cups of water. Collect the juice thus obtained and pour it into a separate vessel so that you can churn it well before cooking.
** Remove the pulp of one mango and add to the collected juice in the vessel. Now with the help of hand blender just blend the juice to get even consistency mango juice without any lumps of thread portions which is unpleasant.
** Note : If you can abstract thick juice from ripe mango peels itself then there is no need of adding mango pulp to the same. This is just my own method I have followed for decades now to add more of mango flavor to the curry. Again, if you find the juice insufficient then you can add the two mangoes if desired.
** Add the blended mango juice to the whole mangoes with pulp in the vessel and mix well. Check the consistency of the same and add more water only if need. Check the step by step picture shared in other posts to which I am sharing a common link at the bottom of this recipe which includes all godi upkari recipes.
** Bring the above mangoes in the vessel to a rolling boil on medium heat stirring often to avoid the mango sticking to the bottom. Cook for 5-10 minutes as here we need the whole mangoes to be evenly and well cooked.
** Now add the grated jaggery into the vessel and continue to cook, when it boils well, check to see if the jaggery has mixed well. Now add green chillies cut lengthwise, pinch of salt, mix well and cook for another 5 minutes.
** Note : Addition of salt is optional and you may skip it. However, in my opinion for khatHa meetHa teekHa dishes when a pinch of salt it added it brings out the flavor of the curry immensely, try it, sure to agree with me.
** When the curry is almost done, lower the heat to minimum and add the cashew apple fruit pieces kept ready and mix well. Cashew fruit does not take much time in cooking so add it toward the end to avoid overcooking.
** Mix 2 tblsp of cornflour in half a cup of room temperature water to prepare a slurry without any lumps. Lower the heat and gently pour this over the simmering curry and immediately mix well with a spatula to avoid forming lumps.
** Note : Traditionally in the earlier days Maida/ APF was used as thickening agent, these days many use wheat flour. However, I have always preferred cornflour and been doing so for decades now, you may chose any.
** The curry will begin to thicken within a minute or so of addition of the cornflour slurry, so you need to quickly mix the same. Now check the consistency and add more of the slurry only if necessary, usually it is sufficient for the curry.
** Note : I always prepare about 2 tblsp of cornflour slurry and add to the curry after which I check the thickness of the curry. If required then I prepare the cornflour slurry again with another tblsp and add the same. If prepared in excess you will have to throw away excess slurry, which is a waste of food that is not advised.
** Continue to simmer the curry for a few minutes and if you find the curry has thickened too much then you may add some water. Again, if need be you can add some grated jaggery to balance the sweetness too as here the sweetness as depends upon the mangoes used for the curry, so adjust accordingly.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan, when hot add mustard seeds, when they begin to splutter add curry leaves and fry for a few seconds. Now pour this over the curry and mix well.
** Remove from heat, cover and keep the curry aside to rest for a good 30-40 minutes for the dish to settle well. Before serving check the consistency, if too thick then add some hot water, mix well and it is ready to be served.
** “KhatHa- MeetHa- TeekHa Kaju-Ambe Godi Upkari (Cashew Apple Fruit- Mango Curry)” is done and ready to be served during meals. You can also make an offering of the same as Naivedyam to God on festive days. This is a sweet- spicy- tangy dessert that tastes best served lukewarm, say at room temperature. While some like it hot, some like it warm and in my home we prefer it slightly cold. This is one of the most famous dish from GSB Konkani Saraswat Community enjoyed throughout the season of ripe mangoes. Addition of Cashew Apple Fruit, makes it much more tastier, my friend loved it, so will yours. I always keep some aside in fridge to savor the next day at slightly cold level, tastes wonderful. This godi upkari/ sweet dish remains good for 48 hours if you refrigerate it immediately on cooling, though I would not recommend more than 12 hours as cashew apple fruit is added. Try this atleast once sure to be loved by young and old alike.
** For more “Godi Upkari” recipes and step by step procedure if needed, please browse through the common link given below ….
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