Hello Everyone, Welcome back to the channel. Just an announcement, I have started working on the subtitles for all videos and you should see them up by the end of this month!
Okay so back to the description :) Let's embark on a tastebud adventure to the Konkan coast, India, with Bapama's Kitchen! Today, we're making Ambe Upkari, a vibrant and delectable dish where mangoes dance with jaggery, creating a symphony of sweet and tangy notes.
Follow along to learn how to make this delicious Konkani delicacy known as Ambe Upkari, which is basically a Mango cooked in its own pulp with a little bit of salt and a lot of jaggery, tempered with mustard seeds, curry leaves, asafoetida in coconut oil and ghee.
The Dish itself is super simple and easy to make and Bapama tells me that it is also served during festivals or celebrations such as weddings or thread ceremonies. We usually make a lot of this at home since we have a few mango trees that give us a decent amount of mangoes every season. Here is how to make it:
INGREDIENTS (1-2 Portions):
1 Big Mango (250-350 grams)
150 Grams Jaggery (Adjust according to taste)
Salt (Adjust according to taste)
FOR TEMPERING:
2 Teaspoons Coconut Oil
2 Teaspoons Ghee
1.5 Teaspoons Mustard Seeds
2 Dried Red Chillies (Ramnaad)
1 Sprig Curry Leaves
1/4 - 1/3 Teaspoon Hing (Asafoetida)
Simple yet divine, this recipe is sure to tantalize your taste buds and transport you to the heart of Konkani culture. Now, let's make some memories in your kitchen! #happycooking
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15 янв 2024
