|Amade che Udmethi|
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 they 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.
I will post the more about the chutney later, 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
· 10 Ammado
· ½ Coconut, freshly scrapped
· 1 tblspn urid dal
· ½ tsp fenugreek
· 4 Red chilies (I used the Goan chilies)
· ½ tsp turmeric
· 1 small piece of hing/ asafetida or about ½ tsp powder
· 2-3 tsp oil· Salt
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.
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 tsp 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.
Sending this to Kalyani's Magic Mingle # 10 hosted at Vaishali's space this month...
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