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A traditional Goan curry featuring tangy hog plums, earthy urad dal, and a hint of bitter fenugreek, all simmered in a fragrant coconut gravy. This unique sweet, sour, and savory dish is a coastal classic.
Soak Dal and Methi Seeds (4 hours)
Prepare Ambade and Coconut Masala (10 minutes)
Cook the Dal and Ambade (15-20 minutes)
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A traditional Goan curry featuring tangy hog plums, earthy urad dal, and a hint of bitter fenugreek, all simmered in a fragrant coconut gravy. This unique sweet, sour, and savory dish is a coastal classic.
This goan recipe takes 270 minutes to prepare and yields 4 servings. At 300.58 calories per serving with 7.97g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer the Curry (7-8 minutes)
Prepare the Tempering (Tadka) (2 minutes)
Finish and Rest the Curry (5 minutes)
If ambade (hog plums) are not available, you can substitute with 4-5 pieces of dried kokum, 1/4 cup of chopped raw mango, or 1 tablespoon of thick tamarind paste.
You can add vegetables like drumsticks (moringa) or white pumpkin (ash gourd). Add them along with the dal to cook until tender.
For an even richer curry, you can add 1/4 cup of thick coconut milk at the end, just before adding the tempering. Heat gently but do not boil.
This recipe is naturally free of onion and garlic, making it suitable for those who avoid them.
Urad dal is a primary ingredient and is packed with protein, which is essential for muscle repair, growth, and overall body function.
The combination of methi (fenugreek) seeds and hing (asafoetida) is known in traditional medicine to improve digestion, reduce bloating, and support gut health.
Fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can provide energy and support metabolic health.
Both urad dal and coconut contribute significant dietary fiber, which helps in maintaining bowel regularity, controlling blood sugar levels, and promoting a feeling of fullness.
Ambade provide a unique tangy flavor. If you can't find them, the best substitutes are pieces of raw (unripe) mango, dried kokum petals, or a small amount of thick tamarind paste. Adjust the quantity based on the sourness of the substitute.
Yes, it is a nutritious dish. Urad dal is an excellent source of plant-based protein and fiber. Methi seeds are known for their digestive benefits. The use of fresh coconut provides healthy fats. It's a well-balanced, wholesome curry when eaten in moderation as part of a balanced meal.
One serving of Ambade Udid Methi (approximately 1 cup or 265g) contains around 260-290 calories. The exact count can vary based on the amount of coconut, oil, and jaggery used.
The coconut-based gravy is the heart of this traditional Goan recipe. While you could technically make a version without it, it would significantly alter the taste and texture and would no longer be an authentic Ambade Udid Methi.
Leftover curry can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often improve overnight. Reheat gently on the stovetop or in the microwave until hot.