Amlechi Uddamethi
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
- Heat 2 tsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
- Add the urad dal, fenugreek seeds, and dried red chillies. Sauté for 2-3 minutes until the dal turns golden and the seeds become fragrant. Be careful not to burn the fenugreek seeds, as they will turn bitter.
- Add the fresh grated coconut and continue to roast, stirring constantly, for 4-5 minutes until the coconut is golden brown and aromatic.
- Remove the pan from the heat and allow the mixture to cool down completely.
Grind the Masala Paste
- Transfer the cooled roasted ingredients to a grinder or blender jar.
- Add the turmeric powder and approximately 1/2 cup of water.
- Grind to a very smooth, fine paste. You may need to add a little more water, one tablespoon at a time, to facilitate grinding.
Cook the Curry
- Pour the ground masala paste into a medium-sized pot.
- Rinse the grinder jar with 1.5 cups of water and add this water to the pot. This ensures you get all the masala and achieves the right gravy consistency.
- Add the lightly crushed hog plums, grated jaggery, and salt to the pot. Stir everything together well.
- Bring the curry to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer for 10-12 minutes. The curry is done when the hog plums are tender and the raw aroma of the masala has disappeared.
Prepare and Add the Tempering (Tadka)
- While the curry simmers, prepare the tempering. Heat the remaining 3 tsp (1 tbsp) of coconut oil in a small tadka pan over medium-high heat.
- Once the oil is hot, add the mustard seeds and let them splutter completely.
- Add the curry leaves and asafoetida. Sauté for about 20-30 seconds until the leaves are crisp and fragrant.
- Immediately pour this hot tempering over the simmering curry. Stir gently to incorporate.
Rest and Serve
- Turn off the heat and let the curry rest for at least 10 minutes to allow the flavors to meld.
- Serve hot with steamed Goan rice or pao (bread).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the fenugreek (methi) seeds carefully on low-medium heat. If they turn dark brown, they will make the curry bitter.
- 2Using fresh, grated coconut provides the most authentic and rich flavor compared to desiccated or frozen.
- 3Lightly crushing the hog plums helps them absorb the masala and release their tangy flavor into the gravy more effectively.
- 4The amount of jaggery can be adjusted depending on the sourness of the hog plums and your personal preference.
- 5This curry tastes even better the next day as the flavors deepen and meld together.
- 6For a smoother gravy, ensure you grind the roasted coconut paste until it is very fine, with no coarse bits remaining.
Adapt it for your goals.
Ingredient Substitute
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.
Add ProteinAdd Protein
For a heartier version, add a cup of cooked chickpeas or black-eyed peas along with the hog plums.
Spicier VersionSpicier Version
Add 2-3 slit green chillies along with the hog plums while cooking the curry for an extra kick of heat.
Creamier TextureCreamier Texture
For a slightly creamier and richer gravy, you can add 1 teaspoon of poppy seeds (khus khus) while roasting the masala ingredients.
Why this is on our healthy list.
Rich in Dietary Fiber
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.
Anti-Inflammatory Properties
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.
Source of Healthy Fats
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.
Good Source of Plant-Based Protein
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.
Frequently asked questions
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.