Jihva for Mangoes # 1 - Uddamethi

In every cuisine there are a couple of dishes that stand out for their unique combination of flavors. You wouldn't think some ingredients could be married harmoniously, then you'd taste a dish combining just those very ingredients and you'd realize you were mistaken. There are a myriad such examples in Konkani cuisine, and where mangoes are concerned, there are two very famous ones.

One is sasam which has a pronounced mustard flavor and the other is uddamethi, which has a strong fenugreek-y taste. Mango and fenugreek in a curry - can you get more exotic than this?

Uddamethi is made in both a vegetarian and a non-vegetarian version. Mackerel is used for the non vegetarian one and sour ingredients like hog plums (ambade) and raw mangoes for the vegetarian one.
How does it taste? It has a slight tartness from the mango, a creamy texture from the coconut and a bitter undertone from the fenugreek. Like I said, unique.

UDDAMETHI (Raw Mango Curry)
(serves 2-3)
1 unripe mango
2-3 tsp grated jaggery
salt to taste
Masala -
1 tsp black gram (urad dal)
1 tsp fenugreek seeds
1 tsp coriander seeds
2-3 dry red chillies
1/4 cup grated coconut
1/4 tsp turmeric powder
Seasoning -
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
a pinch of asafetida
a few curry leaves
oil

Peel mango and cut into cubes. In a little oil lightly roast urad dal, methi seeds, coriander seeds and red chillies. Grind to a fine paste with coconut and turmeric. Keep aside.

Add a tablespoon of oil to pan. When hot add mustard and curry leaves. Next add fenugreek seeds and let brown. Toss in mango cubes. Add jaggery, salt and enough water for mango to cook.

When it is soft to the touch, add coconut paste and mix well. Simmer for five to six minutes until well combined. Remove from heat and serve immediately.
* Entry for Jihva for mangoes!