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A unique Goan curry with a delightful balance of sweet, sour, and bitter flavors. Roasted urad dal, fenugreek seeds, and coconut create a thick, aromatic gravy, perfect with steamed rice.
For 4 servings
Roast the Masala Ingredients
Grind the Masala Paste
Cook the Curry
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A unique Goan curry with a delightful balance of sweet, sour, and bitter flavors. Roasted urad dal, fenugreek seeds, and coconut create a thick, aromatic gravy, perfect with steamed rice.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 273.69 calories per serving with 5.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Finish and Serve
You can add vegetables like drumsticks (moringa) or white pumpkin (ash gourd) to the curry. Add them along with the ambade and cook until tender.
Instead of ambade or tamarind, you can use kokum petals (about 4-5 soaked petals) for a different kind of tanginess typical in coastal cuisine.
For a richer, creamier curry, you can use thin coconut milk instead of water to adjust the gravy's consistency in the final stages of cooking.
Urad dal is an excellent source of plant-based protein and dietary fiber, which helps in maintaining muscle mass, promoting satiety, and keeping you full for longer.
The combination of fenugreek seeds, hing (asafoetida), and coriander seeds is known to support digestive health, reduce bloating, and improve gut function.
Fresh coconut and coconut oil provide medium-chain triglycerides (MCTs), a type of fat that is easily digested and can be a quick source of energy for the body.
Turmeric contains curcumin, a powerful antioxidant with strong anti-inflammatory effects that can help combat chronic inflammation in the body.
Yes, it is a relatively healthy dish. It's rich in plant-based protein from urad dal, contains healthy fats from coconut, and is packed with beneficial spices like turmeric and fenugreek. The use of jaggery instead of refined sugar is also a healthier choice.
One serving of Goan Uddamethi Curry (approximately 1 cup or 220g) contains around 210-240 calories. The exact count can vary based on the amount of coconut and oil used.
The most common reason for bitterness is over-roasting or burning the fenugreek (methi) seeds. They require very little time on the heat, just until they turn a shade darker and become fragrant. Roasting them for too long will release bitter compounds.
If you can't find ambade, the best substitutes for providing the necessary sourness are cubed raw green mango, a few pieces of dried kokum, or increasing the amount of tamarind paste. Start with a smaller quantity and adjust to taste.
This recipe is naturally vegan and dairy-free as it uses coconut oil and does not contain any animal products.
Leftover Uddamethi curry can be stored in an airtight container in the refrigerator for up to 3 days. The curry will thicken upon cooling, so you may need to add a splash of hot water while reheating to get the desired consistency.