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A unique Goan curry featuring tangy hog plums in a fragrant, roasted coconut and lentil gravy. The blend of urad dal and fenugreek seeds gives it a distinct earthy flavor, balanced with a hint of jaggery sweetness. A coastal classic.
For 4 servings
Roast the Masala Ingredients
Grind the Masala Paste
Cook the Curry
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A unique Goan curry featuring tangy hog plums in a fragrant, roasted coconut and lentil gravy. The blend of urad dal and fenugreek seeds gives it a distinct earthy flavor, balanced with a hint of jaggery sweetness. A coastal classic.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 226.83 calories per serving with 4.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare and Add the Tempering (Tadka)
Rest and Serve
If hog plums are unavailable, you can use 4-5 pieces of raw green mango (cut into 1-inch cubes) or starfruit (carambola). Adjust jaggery accordingly.
For a heartier version, add a cup of cooked chickpeas or black-eyed peas along with the hog plums.
Add 2-3 slit green chillies along with the hog plums while cooking the curry for an extra kick of heat.
For a slightly creamier and richer gravy, you can add 1 teaspoon of poppy seeds (khus khus) while roasting the masala ingredients.
The combination of fresh coconut and urad dal provides a good amount of dietary fiber, which is essential for promoting healthy digestion, preventing constipation, and maintaining stable blood sugar levels.
This curry is rich in spices like turmeric, which contains curcumin, and fenugreek seeds. Both are known for their potent anti-inflammatory properties that can help combat chronic inflammation in the body.
Coconut is a key ingredient, providing medium-chain triglycerides (MCTs). These healthy fats are easily digested and can serve as a quick source of energy for the body and brain.
Urad dal (split black gram) contributes a significant amount of plant-based protein to the dish, which is vital for muscle repair, cell growth, and overall body function.
Hog plums provide a unique tangy flavor. Good substitutes include raw green mango, starfruit (carambola), or a combination of 1 tablespoon of tamarind paste and a little extra jaggery to balance the flavors.
Yes, it is a relatively healthy dish. It's rich in dietary fiber from coconut and urad dal, provides healthy fats from coconut oil, and contains beneficial compounds from spices like turmeric and fenugreek. It is also naturally vegan and gluten-free.
One serving (approximately 1 cup or 245g) of Amlechi Uddamethi contains an estimated 280-320 calories, primarily from the coconut, urad dal, and oil.
The most common reason for bitterness is over-roasting the fenugreek (methi) seeds. They should be roasted on low to medium heat only until they become fragrant and turn a light golden color. If they become dark brown or black, they will impart a strong bitter taste.
Absolutely! This curry tastes even better the next day as the flavors have more time to meld and mature. Store it in an airtight container in the refrigerator for up to 2-3 days.
Fresh coconut is highly recommended for the most authentic taste and texture. However, if you must use desiccated coconut, soak about 3/4 cup of it in 1/2 cup of warm water for 15-20 minutes before roasting to rehydrate it.