Wednesday, July 30, 2014
This one is one of the classic Konkani dishes. Mango upkari is very simple to make and a very few ingredients. If cooking with fruit is not your thing, try this and you would want to do it over and over again. My kiddos took some time to warm up to upkari, but me and my hubby love this. So usually we both finish it up without forcing the kids too much. :o)
Prep time: 15 min | Cooking Time: 15 min | Serves: 5
Small Mangos - 3
Water - 2 Cups
Salt - 1tsp.
Green Chilies - 3
Jaggery - small lime size
All Purpose Flour / Maida - 2 tsp.
Oil - 1 tsp.
Mustard seeds - 1 tsp.
Urad Dal - 1 tsp.
Kadipatta/ Curry Leaves - 1 spring
Red Chili - 1
Method of Preparation:
~ Wash and clean the mangoes. Peel the skin off and put skin in a large bowl. Keep peeled mangoes aside.
~ Now add the water to the bowl with skin. Using hands gently rub the inside part of the skin. Discard the squeezed skin. Now you will have a bowlful of thick mango water.
~ In thick bottomed wide pan, add this mango squeezed water, mango (you can cut the side slices off or use the whole mango), salt, green chili and jaggery. Place it on the gas and let it cook for about 5 to 7 minutes, turning the mangoes once half way through. Mango color changes to lighter color at this point of time.
~ In a small bowl, place AP flour and add 2 tablespoons of water. Mix them to make a fine paste.
~ Now slowly add it the cooked mixture. Combine gently and let the flour cook. The curry starts to thicken, then it's time to switch off the heat.
~ In a tempering spoon, heat some oil and let mustard seeds splutter.
~ Add urad dal, curry leaves and broken red chili, remove from heat and immediately temper on top of the mango curry.
~ Serve it hot with rice or as a side dish with roti's.
If you like to cook with fruits, you might also like:
Ambo Sasam/ Sweet and Spicy Mango Curry
Corn Mango salad
Mango Fruit Salad