Konkani Mango Upkari is a beloved traditional dish from the coastal regions of Karnataka. This simple yet flavorful mango curry celebrates the sweet and tangy taste of ripe mangoes simmered in aromatic spices and tempered with coconut oil. It is a perfect accompaniment to steamed rice or a simple dal meal, especially during mango season. Though usually made with a specific cooking sequence, this version I love combines the tempering and simmering steps for a quicker and equally delicious result.
A Brief History and How My Version is Slightly Different
Upkari means a simple dry curry in Konkani cuisine, a community known for its coastal flavors and use of local ingredients. Mango upkari is traditionally prepared in many Konkani households during mango season, highlighting the region’s rich bounty of tropical fruits. While the typical method simmers the mangoes first and adds the tempering at the end, this variation, where the tempering is made first and the mangoes added directly to it, is a practical twist my mom picked up from a close Konkani friend. It captures the essence of this classic dish while reducing the number of dishes and maybe even cooking time. Regional recipes for mango upkari vary from household, and this is one version among many, my personal favorite being from Mangalore, a city where Konkani, Tulu, and other coastal communities’ foods beautifully blend.
Ingredients and Their Importance in Building Flavors
The recipe calls for ripe mangoes, preferably those that are sweet with a touch of sourness, which gives the curry its balanced tangy sweetness. Peeling the mangoes and saving the peels to extract extra juice is a key step that adds depth and natural mango flavor to the curry. Jaggery enhances the sweetness and balances the acidity of the mangoes, creating a harmonious taste. The turmeric powder adds a gentle earthiness and vibrant color. Red chili powder is optional and can be replaced with slit green chilies for a milder spice, reflecting traditional Konkani preferences. Coconut oil is essential for its nutty aroma and authentic coastal flavor, while the tempering ingredients like mustard seeds, cumin seeds, urad dal, dried red chili, and curry leaves add layers of texture and fragrance that make the dish special.
Step-by-Step Preparation for Perfect Mango Upkari
- Start by peeling the mangoes and setting aside the peels. Mash the peels gently with water to release juices and strain this mango water for later use.
- Optionally, slightly mash the mango flesh with some water to release pulp, which thickens the curry naturally. Most people keep this whole but I like what this does to the consistency of the curry.
- Heat coconut oil in a heavy-bottomed pan and add mustard seeds, urad dal, cumin seeds, dried red chili, and curry leaves, sautéing till the mixture smells aromatic.
- Add the mangoes, reserved mango water, red chili powder, turmeric, salt, and jaggery.
- The amount of water, spices, and jaggery depends on you; adjust according to your liking.
- Most people do not add chilli powder, you can use slit green chillis instead. I find this easier which then makes this a no chopping recipe!
- Stir gently so the mango pieces remain intact. Let everything simmer for five to seven minutes, allowing flavors to meld and the curry to thicken slightly.
- Adjust water to your preferred consistency. Turn off the heat and let it rest briefly before serving.
Frequently Asked Questions About Konkani Mango Upkari
Can I use green mangoes instead of ripe ones?
Green mangoes can be used, but this dish traditionally uses ripe mangoes for a perfect balance of sweet and sour flavors. It may become a different recipe altogether.
Is jaggery necessary in this recipe?
Yes, jaggery balances the tanginess of mangoes and brings a subtle caramel sweetness that complements the spices well.
How spicy is this dish traditionally?
Traditionally, it is mildly spiced with either slit green chilies or very little chili powder. The added chili powder in this version is optional and adds a bit more kick.
What kind of mangoes are best for this upkari?
Choose firm ripe mangoes that hold their shape when cooked. Overripe mangoes tend to disintegrate and change the texture of the curry.
Can I make this ahead and store it?
Yes, the curry tastes even better the next day as flavors deepen. Store in the refrigerator for up to two days.
Serving Suggestions
Konkani Mango Upkari pairs beautifully with plain steamed rice or as a side with dal-rice meals. It also complements simple rasams making it a versatile dish in any coastal Karnataka feast. I enjoyed it with sandige (sun-dried fryums) and hot rice!
Explore More Authentic Mangalorean Recipes
If you love this recipe, you might also enjoy other classic dishes like
Konkani Mango Upkari
Course: Main, SidesCuisine: Mangalorean, South IndianDifficulty: Easy4
servings10
minutes15
minutesA nostalgic and comforting coastal-style dish made with ripe mangoes, spices, and coconut oil. This simple summer preparation is both tangy and sweet, best served with rice.
Ingredients
3 ripe mangoes (preferably sweet-sour varieties)
1–2 tsp jaggery (adjust based on mango sweetness)
1/2 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
Water (as needed, to adjust consistency)
- For Tempering:
1 tbsp coconut oil (for authentic flavor)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 dried red chilli
1 sprig curry leaves
Directions
- Prep the Mangoes:
- Peel the mangoes and set the peels aside.
- In a small bowl, add a bit of water to the mango peels and mash them gently to release leftover juices. Strain and reserve this mango water.
- Slightly mash the mango flesh with a spoon to release some pulp, this adds body to the curry (optional but recommended).
- Prepare the Tempering:
- In a heavy-bottomed kadai, heat 1 tbsp coconut oil.
- Add mustard seeds, let them splutter.
- Add urad dal, cumin seeds, dried red chilli, and curry leaves. Sauté until aromatic and the dal turns lightly golden.
- Add Mangoes & Spices:
- Add the whole mangoes and the reserved mango water.
- Add red chilli powder, turmeric powder, salt, and jaggery to taste. Stir gently to combine.
- Simmer:
- Allow the mixture to simmer for 5–7 minutes until the mangoes are soft, flavors meld, and the curry slightly thickens.
- You can add a bit more water for a thinner consistency or reduce for a thicker one.
- Serve:
- Turn off the heat and let it rest for a few minutes.
- Serve hot with steamed rice or as a side to a simple dal-rice meal.
Notes
- Mango variety matters: Sweet-tart mangoes like Totapuri or semi-ripe Raspuri work best.
- Jaggery can be increased or skipped depending on the natural sweetness of the mangoes.
- This dish is all about balance – tangy, sweet, and just a hint of spice.
- It tastes even better the next day as the flavors develop further.
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