Mangalorean Ripe Mango Curry Recipe | ಪಿಕ್ಯಾ ಅಂಬ್ಯಾಚಿ ಕಡಿ |Mangalore Traditional Ripe Mango Curry

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Mangalorean Mango Curry Recipe | Ambe Upkari | Mangalore Style Ripe Mango Curry
A traditional, sweet-spicy curry made using ripe wild mangoes, perfect to enjoy with hot steamed rice!

*Ingredients*
For the Curry:
-4-5 mangoes (o wild mangoes or any curry mangoes)
2 tablespoons jaggery
Salt to taste

For the Curry Paste (Masala):
¼ teaspoon fenugreek seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
¼ teaspoon mustard seeds
6 Byadgi red chillies
3 short spicy red chillies
1 teaspoon turmeric powder
1 small onion

For Seasoning:
2 tablespoons coconut oil
½ teaspoon mustard seeds
5–6 garlic cloves (with skin)
Few curry leaves

*Method*

1. *Prepare the Mangoes:*
Wash the mangoes thoroughly and drain the water.
Peel off the skins and keep the skins separately in a bowl.
Also keep the mango seeds aside.
Add 1½ cups water to the bowl containing the mango skins.
Squeeze the skins well in the water to extract the juice, then discard the skins.
In a heavy-bottomed kadai (or pan), add the mango seeds and the extracted mango juice.
Add a little salt and boil gently over low heat for about 10 minutes.

2. *Prepare the Curry Paste:*
In a dry pan, dry roast the following ingredients one by one:
Fenugreek seeds
Coriander seeds
Cumin seeds
Mustard seeds
Byadgi red chillies
Short spicy chillies
Take care not to burn the spices — roast on low flame until aromatic.
Let the roasted spices cool slightly.
In a grinder, add the roasted spices, turmeric powder, and the small onion.
Add a little lukewarm water and grind to a smooth paste.

3. *Cook the Mango Curry:*
Check on the boiling mangoes.
Add the prepared masala paste to the mangoes.
Use some additional water to rinse the mixer jar and add it to the curry to adjust the consistency. The gravy should be thick.
Add jaggery and salt to taste.
Simmer the curry on low heat for another 5–10 minutes until the flavors are well combined and the mangoes are tender.

4. *Prepare the Seasoning (Tadka):*
In a small pan, heat coconut oil.
Add mustard seeds and let them splutter.
Add garlic cloves (with skin) and sauté briefly until fragrant.
Turn off the heat and add curry leaves (they will splutter — be careful).


5. *Finish the Curry:*
Pour the seasoning (tadka) over the prepared mango curry.
Immediately cover the pan and let the flavors infuse for 10 minutes.

Serve:
Serve hot with steamed rice.
Enjoy the sweet, tangy, and mildly spicy flavors of this traditional Mangalorean Wild Mango Curry





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