By: redchilliesPosted on

udidmethi 020

This is a versatile curry and has strong influence of Maharashtra cooking into it. My maternal grand parents were from Bombay and my grandmother used to make this often when we visited her. Without surprises, this is one of my favorite dishes to have with rice and I used to relish it when ever my mother prepared it. A note of caution is since this has Methi(Fenugreek)  seeds, use only the specified quantity as more methi seeds makes the dish bitter.This is one of my contributions to Herb Mania Fenugreek Event held here at RedChillies

  • Ingredients
  • 1 medium raw mango
  • 1 small bitter gourd (bitter melon/karela) optional
  • 1 tsp methi seeds
  • 2 tsp urad daal
  • ¾ cup shredded coconut
  • 3-4 red chillies 

Seasoning: 

  • Curry leaves
  • 1 tsp mustard seeds
  • Jaggery for taste
  • ½ tsp urad daal
  • 2 red chillies cut into inch
  • Asafetida
  • Salt to taste

udidmethi 019

Method:

  • Reel the raw mango and cut into chunks. If using the bitter gourd scrape it and then cut it into chunks as well.
  • Boil water and cook the cut raw mango and bitter gourd. Retain the water.
  • Heat a teaspoon of oil in a small pan and add the red chillies and mix until it turns crisp. Keep aside.
  • In the same pan heat 1 tsp of oil and separately roast the urad daal and methi seeds. Keep aside and allow to cool.
  • Grind the roasted red chillies along with urad daal, methi, coconut and water, to a smooth paste.
  • Add this ground paste to the boiled vegetables along with the water. Add salt and little jaggery for taste.
  • Make a tadka(seasoning) of mustard seeds, curry leaves, asafetida, red chillies, urad daal and add it to the boiled mixture.

 

This pairs well with rice and also with rotis/chapathis.

 

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Categories: Coconut based Curries / Gravies, Konkani Recipes

19 Replies to “Udid Methi (Raw mango coconut curry)”

  6. Thats a nice one!! Love the colour on it. I have a beans & potato Udad methi on my blog.. goes so well with rotis or even rice!

  7. Thanks!! I made this dish for the very first time too. Your recipe above is very new for me. I have never cooked any combination of green mango and bitter gourd. Have to go see if i can find any green mangoes now:-)

  11. lovely! This is such a wonderful recipe. I have to try it. I know, nothing can replace the flavour of raw mango, but, I wonder, if I could replace raw mango with amchur? The small green mangoes I get here are totally sweet and no ways raw.

  12. Hi RC

    After a long long time I am visiting your site. I love this recipe so much, its tangy and bitter n sour flavours

    Thanks dearie for the recipe

  15. Here I am again, and every time I am seeing this, i just feel like scooping this out on some hot rice and devouring it. Just the thought of this is making me come back here:-). I wish someone discovers a technology where u can taste food too.. how awesome that is going to be!!

  16. Thank you all very much for your warm and gracious comments. I do hope you get a chance to try this.

    PG, to be frank I am not sure if Aamchur will work as a substitute for raw mango. You can actually try any other vegetable and add tamarind while making the coconut paste.

  17. Pingback: Herb Mania Fenugreek Round Up | REDCHILLIES
  18. Pingback: Kairi ani Chana Gashi/ Raw Mango and Kabuli Chana Coconut Curry | RedChillies

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