Ambade Udid Methi
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.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Soak Dal and Methi Seeds (4 hours)
- b.Rinse the urad dal and methi seeds under cold running water until the water runs clear.
- c.Place them in a bowl and cover with 2 cups of water. Let them soak for at least 4 hours, or preferably overnight. This step is crucial for softening the dal and reducing the bitterness of the methi seeds.
- 2
Step 2
- a.Prepare Ambade and Coconut Masala (10 minutes)
- b.While the dal is soaking, prepare the other components. Wash the ambade (hog plums) well.
- c.Using a pestle or the back of a heavy knife, lightly crush each ambade just enough to break the skin. This helps release their tangy flavor into the curry.
- d.In a blender jar, combine the fresh grated coconut, dried red chilies, and turmeric powder. Add about 1/2 cup of water and grind to a very fine, smooth paste. Scrape down the sides and add a tablespoon more water if needed to achieve a creamy consistency.
- 3
Step 3
- a.Cook the Dal and Ambade (15-20 minutes)
- b.Drain the soaking water from the dal and methi seeds and discard it.
- c.In a medium-sized pot or pan, add the soaked dal-methi mixture, the crushed ambade, and 2 cups of fresh water.
- d.Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the dal is cooked through but still holds its shape.
- 4
Step 4
- a.Combine and Simmer the Curry (7-8 minutes)
- b.Once the dal is tender, pour the ground coconut masala paste into the pot.
- c.Add the grated jaggery and salt. Stir gently to combine all the ingredients.
- d.If the curry is too thick, add up to 1/2 cup more water to reach your desired gravy consistency.
- e.Bring the curry to a gentle simmer over medium-low heat. Cook for 5-7 minutes, stirring occasionally. Do not let it come to a rolling boil, as this can cause the coconut milk to split.
- 5
Step 5
- a.Prepare the Tempering (Tadka) (2 minutes)
- b.In a small pan (tadka pan), heat the coconut oil over medium heat.
- c.Once the oil is hot, add the mustard seeds and let them splutter, which should take about 30 seconds.
- d.Immediately add the hing and curry leaves. Be careful as the leaves will crackle. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
- 6
Step 6
- a.Finish and Rest the Curry (5 minutes)
- b.Carefully pour the hot tempering over the simmering curry. The curry will sizzle.
- c.Gently stir the tempering into the curry. Turn off the heat, cover the pot with a lid, and let it rest for at least 5-10 minutes. This allows the flavors to meld together beautifully.
- d.Serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, ensure the urad dal is cooked until soft but not mushy. It should retain its shape.
- 2The sourness of ambade can vary. Adjust the amount of jaggery to balance the sweet and sour flavors to your liking.
- 3Grinding the coconut paste until it's extremely fine is key to a creamy, non-gritty gravy.
- 4Using authentic Goan or Byadgi red chilies will give the curry a beautiful color without making it excessively spicy.
- 5This curry tastes even better the next day as the flavors deepen overnight. Reheat gently without boiling.
Adapt it for your goals.
Sour Agent Swap
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.
Add VegetablesAdd Vegetables
You can add vegetables like drumsticks (moringa) or white pumpkin (ash gourd). Add them along with the dal to cook until tender.
Creamier VersionCreamier Version
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.
No Onion/GarlicNo Onion/Garlic
This recipe is naturally free of onion and garlic, making it suitable for those who avoid them.
Why this is on our healthy list.
Rich in Plant-Based Protein
Urad dal is a primary ingredient and is packed with protein, which is essential for muscle repair, growth, and overall body function.
Aids in Digestion
The combination of methi (fenugreek) seeds and hing (asafoetida) is known in traditional medicine to improve digestion, reduce bloating, and support gut health.
Good Source of Healthy Fats
Fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can provide energy and support metabolic health.
High in Dietary Fiber
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.
Frequently asked questions
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.