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    You are here: Home / Curry and Gravy / Udmethi a Goan Curry

    by [Archana Potdar] · This post may contain affiliate links · 19 Comments

    Udmethi a Goan Curry

    Amade che Udmethi

    Amade chi Udamethi is a Goan delicacy made from hog plums or amado and methi/fenugreek seeds and urid dal.

    When I read the Magic Mingle ingredients this month there was a smile on my face. Finally, I was to post one of Goa’s
    most delicious curries. The one that I have made many times and started to write so many times and deleted so many times.

    The beauty of this curry is that it can be made vegetarian and non-vegetarian both.
    The magic is made with urid dal and fenugreek and “Ammado”!
    These sour beauties called Ammado are available almost all the year around. In rains , hey are tender and taste like raw mango. The pickle made from this is Sluuuurp! As the rains get over at about Ganesh Chathurthi time they have a
    slight flesh ad there is a hard fibrous nut kind of centre. These delicious fruits are a must for Ganesh and Diwali celebrations, when they are made in delicious chutney.
    Ammado

     

    The chutney called Karam you can check out here.Right now it’s Magic Mingle and its magic ingredients of coconut and
    fenugreek.
    Like I said Ammado are used to make vegetarian and non-vegetarian curry. The non-vegetarian curry is made with
    prawns!!
    Most Goan curries use coconut as a base with coriander seeds and red chilies. There are some curries where there are
    additions of pepper, cinnamon etc but the most important curry ingredient is coconut.  Goans use very little curry in
    their rice. The rice is almost dry the reason I think being that coconut is high in cholesterol and the protein content is taken care of by the fish. So it not eaten like daal.
    To make the vegetarian curry called   Udmethi

     Ingredients: 

     

                 ·      10Ammado

    ·      ½ Coconut, freshly scrapped
    ·      1 tblspn urid dal
    ·      ½ tsp fenugreek
    ·      4 Red chilies (I used the Goan chilies)
    ·      ½ teaspoon turmeric
    ·      1 small piece of hing/ asafetida or about ½ teaspoon powder
    ·      2-3 tsp oil

    ·      Salt

     

    Method:

    1.    Wash and peel the Ammado using the vegetable peeler.
    2.    Now,with a heavy stone/hammer pound the Ammado till they are a bit broken. (This
    step I do not follow many times but it’s desirable. All the curry juices seep in and a slight sour taste seeps easily in the curry). Set aside.
    The ingredients sans the turmeric
    3.  In a kadhai/wok heat, the oil fry the hing piece drain well and set aside. Next add the red chilies and fry till they give out an aroma. Drain and set aside.
    4.    In the same oil fry the urid dal till reddish add the fenugreek and switch off the gas. Drain the dal and methi.
    5.    Grind the coconut, methi, urid dal, red chilies, turmeric and hing to a fine paste using little water. This is your masala.
    6.     Heat another teaspoon of oil and toss the Ammado in. Stir for about 2-3 minutes then add the ground masala.
    7.    Add salt and some water. Say about 3 cups. Bring to a boil.
    8.    Adjust the seasonings, the thickness of the curry to your liking by adding water. Mine here is quite thick.
    Serve udmethi with  steamed rice, pickle,rava fried cauliflower!!

     

    Sending this to Kalyani's Magic Mingle # 10 hosted at Vaishali's space this month...

    Kid's Delight Pot luck Party hosted by Srivalli
    Nithu's  Healthy food for Healthy Kids  hosted at Sowmya's
    Kids Combo Meal Logo
    Favourite Recipes Event by Swathi Iyer

    All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First

    Photobucket

    .

    More Different Everyday Curry and Gravy

    Do you like this recipe? Have you tried it? In case you do and whenever you do please tag me on Facebook. My Instagram handle is #themadscientistskitchen. You can also use my Twitter handle, Then you are always welcome at my Pinterest page too. I will love to see you there.

    Please also subscribe to my mailing list and join me in my journey of Food! Will enjoy seeing what you make so that I too can learn from you!!!

    Reader Interactions

    Comments

      Your comments, feedback are something I look forward to. So do comment and share with family and friends.

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    1. looks wonderful Archana

      Reply

    3. Very traditional recipe...I like traditional and authentic recipes...this one sounds very nice

      Reply

    5. i get to learn from you so many new delicious looking recipes Archana!
      thanks for sharing

      Reply

    6. delicious ...

      Reply

    8. Slurp, fantastic dish, cant take my eyes from ur clicks itself.

      Reply

    9. wooow....drooling here..Looks awesome n so tempting!!!

      Reply

    10. Well, atleast they finally did make it..Would not have wanted to miss out on this extremely delish curry...I absolutley adore goan curries..:)

      Btw, the name of the book is simple cooking for vegetarian gourmet by karen anand..

      Prathima Rao
      Prats Corner

      Reply

    11. love it ....absolutely delicious

      Reply

    12. Wow, I cannot help but drool. I so want to taste it so badly.

      Reply

    13. absolutely alien!..never heard of this ever!..sounds interesting though..and the link is up at the blog:)

      Reply

    14. Thanks all of you for your sweet comments to this sour curry. And Prathima a special thanks to you for the name of the book. I have update the Corn post.

      Reply

    15. Very interesting gravy. Didn't know about this fruit...

      Reply

    16. Very interesting gravy. Didn't know about this fruit...

      Reply

    17. Very interesting gravy. Didn't know about this fruit...

      Reply

    18. This is new to me.. interesting
      great-secret-of-life.blogspot.com

      Reply

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