Goan Uddamethi Curry
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
5 steps. 25 minutes total.
- 1
Step 1
- a.Roast the Masala Ingredients
- b.Heat a heavy-bottomed pan over medium-low heat. Add the urad dal and dry roast, stirring continuously, for 4-5 minutes until it turns golden brown and emits a nutty aroma. Transfer to a plate.
- c.In the same pan, add the fenugreek seeds and roast for about 1 minute until they darken slightly and become fragrant. Be careful not to burn them, as this will make the curry bitter. Add them to the plate with the dal.
- d.Finally, add the coriander seeds and dried red chillies to the pan. Roast for 30-40 seconds until aromatic. Add these to the same plate and let all the roasted ingredients cool completely.
- 2
Step 2
- a.Grind the Masala Paste
- b.Once cooled, transfer the roasted ingredients to a grinder jar.
- c.Add the grated fresh coconut, turmeric powder, and tamarind paste.
- d.Add 1/2 cup of water and grind to a very smooth, thick paste. Scrape down the sides as needed and add a splash more water only if necessary to facilitate grinding.
- 3
Step 3
- a.Cook the Curry
- b.Transfer the ground masala paste to a medium pot or kadai.
- c.Rinse the grinder jar with 2 cups of water and add this water to the pot. Whisk well to ensure there are no lumps.
- d.Add the grated jaggery and salt. If using ambade, lightly crush them with a pestle before adding them to the curry to help release their flavor.
- e.Bring the curry to a boil over medium heat, then reduce the heat to a simmer. Cook, partially covered, for 10-12 minutes, stirring occasionally. The curry is done when the raw smell of the masala is gone and the gravy has thickened.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.While the curry simmers, heat the coconut oil in a small tempering pan (tadka pan) over medium-high heat.
- c.Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30 seconds.
- d.Add the hing and curry leaves (stand back as they will splutter). Sauté for another 10-15 seconds until the leaves are crisp.
- 5
Step 5
- a.Finish and Serve
- b.Pour the hot tempering over the simmering curry and stir gently to combine.
- c.Let the curry simmer for one more minute to allow the flavors to meld.
- d.Turn off the heat and let the curry rest for at least 10 minutes before serving. This enhances the flavor. Serve hot with steamed Goan rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the urad dal to a perfect golden brown for the best nutty flavor; under-roasting will leave a raw taste.
- 2Be extremely careful not to burn the fenugreek (methi) seeds, as they can turn the entire curry unpleasantly bitter.
- 3If you cannot find ambade (hog plums), use chunks of raw green mango or a splash of kokum extract for the authentic tangy flavor.
- 4The curry thickens considerably as it cools. Adjust the consistency with a little hot water if it becomes too thick upon reheating.
- 5Using freshly grated coconut provides a superior taste and texture compared to desiccated or frozen coconut.
- 6Balance the sweet, sour, and bitter flavors by adjusting the amount of jaggery and tamarind to your personal preference.
Adapt it for your goals.
Vegetable Addition
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.
Souring AgentSouring Agent
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.
Creamier VersionCreamier Version
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.
Why this is on our healthy list.
Rich in Plant-Based Protein
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.
Aids in Digestion
The combination of fenugreek seeds, hing (asafoetida), and coriander seeds is known to support digestive health, reduce bloating, and improve gut function.
Source of Healthy Fats
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.
Anti-inflammatory Properties
Turmeric contains curcumin, a powerful antioxidant with strong anti-inflammatory effects that can help combat chronic inflammation in the body.
Frequently asked questions
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.