To start out making Mangalorean Taste Ambe Upkari Recipe, wash mangoes neatly. Peel the surface along with your arms. Some mango pulp might be adhering to the surface; this is good enough; it’ll now not move waste.
Position the peeled mango in a saucepan and the peels in a bowl.
Upload water, about 1/four cup to the bowl with the mango peels, simply sufficient that they’re dipped in water.
Stay squeezing the peels neatly within the bowl along with your arms to take away the pulp nonetheless sticking to it up to conceivable.
Switch this water to the saucepan containing the peeled ripe mangoes. Stay repeating (including extra water) till the water is sort of transparent.
Upload slit inexperienced chillies to the mangoes within the saucepan. Warmth on medium warmth and convey to a boil.
As soon as it involves a boil, cut back the warmth and simmer for roughly 10 to 15 mins till the mangoes are cooked neatly and turn out to be comfortable; about 15 to 20 mins.
Upload jaggery to style at the side of some salt; regulate to fit your style; combine neatly.
Simmer for roughly five mins or extra till you get a excellent consistency.
We adore our mango curry slightly diluted; but when you wish to have a thicker gravy, you’ll upload a slurry of rice flour in water (about 2 to a few teaspoons of rice flour in ¼ cup of water) to the boiling curry and boil till thick.
Now, it’s time to season or mood the curry.
In a small saucepan, warmth ghee. As soon as the ghee is sizzling, upload mustard seeds and once they begin to splutter and crackle, upload the dry pink chillies and hing.
Straight away upload to the curry and provides it a excellent stir.
Candy, tangy and unique Konkani taste mango curry is in a position.
Mangalorean Taste Ambe Upkari Recipe is normally served as an aspect dish with a South Indian Meal of Steamed rice, Mangalorean Taste Sajjige Rotti, steamed rice, Sprouted Moong Dal Curry and Mangalorean Taste Sonay Sukka Recipe (Dry Chickpea Stir Fry Recipe).