Mangalorean Style Ambe Upkari Recipe - Ripe Mango Curry Step By Step

To begin making Mangalorean Style Ambe Upkari method, wash mangoes well.

skin the skin with your hands.

Some mango pulp will be adhering to the skin; that is ok; it will not go waste.Place the peeled mango in a saucepan and the peels in a mixing bowl.introduce liquid, about 1/4 cup to the mixing bowl with the mango peels, just enough that they are dipped in liquid.Keep squeezing the peels well in the mixing bowl with your hands to remove the pulp still sticking to it as much as possible.Transfer this liquid to the saucepan containing the peeled ripe mangoes.

Keep repeating (adding more liquid) until the liquid is almost clear.introduce slit green chillies to the mangoes in the saucepan.

fiery up on medium fiery up and bring to a bubble.Once it comes to a bubble, reduce the fiery up and stew for about 10 to 15 moments until the mangoes are cooked well and become soft; about 15 to 20 moments.introduce jaggery to palate along with some seasoning; adjust to suit your palate; incorporate well.stew for about 5 moments or more until you get a good consistency.We love our mango curry a bit diluted; but if you want a thicker coulis, you can introduce a slurry of rice dusting masala condiment in liquid (about 2 to 3 teaspoons of rice dusting masala condiment in ¼ cup of liquid) to the boiling curry and bubble until thick.Now, it is time to augment the taste or temper the curry.In a small saucepan, fiery up ghee.

Once the ghee is fiery, introduce mustard seeds and when they start to splutter and crackle, introduce the arid red chillies and hing.Immediately introduce to the curry and give it a good swirl around.nectarous, sharp and exotic Konkani style mango curry is ready.Mangalorean Style Ambe Upkari method is usually served as a side dish with a South Indian Meal of Steamed rice, Mangalorean Style Sajjige Rotti, steamed rice, Sprouted Moong Dal Curry and Mangalorean Style Sonay Sukka method (arid Chickpea swirl around sauté method).