Category Archives: Ammado

Khatkhate~An Exotic Goan Vegetable Stew

One of the famous dishes in Goa, vegetarian dishes in Goa is Khatkhate.


It’s fusion of vegetables that are cooked and served in the typical masala in Goa.  Khatkhate is a typical Saraswat Bharamin Community preparation served at pujas, weddings etc.

The preparation involves using veggies like radish, turnip, pumpkin, sweet potato, potatoes, corn; drumsticks in coconut gravy (use what you can lay your hands on).  Soy as coconut is called and mind you Goans when they say “Soy” they mean freshly grated coconut. The ingredient that you need to get used to is triphal or tephal or Sichuan pepper which has a unique taste and lends an aroma and taste that you need to get used too.

You either love Khatkhate or hate it.

Continue reading


Ammade Che Karam

Ammade che Karam

How can I say I live in Goa and forget about Ammado or Ammade?

How can I say ammado and forget about “Ammade che karam”! The delicious sweet and sour delicacy? I had mentioned the sour fruit called Ammado and also written about.  You can read more about it here and here.

Karam or chutney as it is called is a major requirement for Diwali or Deepavali festivities in Goa.

But before that let me tell you something about the Narkasur effigy made here and burnt in the morning the next day.

Diwali for us meant making dry stuff like chakalis, shankarpali, chivda, ladoos etc. but here in Goa there are different varieties made from poha, yes the regular beaten rice they are called fov here.  Have you had rasatele fov, batat fov, thikse fov, dahi fov, god fov to name a few, and then there is chanya cho ras and chutney.

Chutney is Amado chutney.

Ammade che Karam

Ammade che Karam

To make chutney the basic ingredient is of course ammado. There is no replacement for it. So I suggest if you come to Goa or even Karwar etc try this local dish out. It’s delicious.

This is my Blogging Marathon entry for  the month long Marathon under the theme” Traditional”!

Continue reading


Amade che Udmethi

When I read the Magic Mingle ingredients this month there was a smile on my face. Finally I was to post one of Goa’s most delicious curries. The one that I have made many times and started to write so many times and deleted so many times.

The beauty of this curry is that it can be made vegetarian and non vegetarian both.
The magic is made with urid dal and fenugreek and “Ammado”!

These sour beauties called Ammado  are available almost all the year around. In rains they are tender and taste like raw mango. The pickle made from this is Sluuuurp! As the rains get over at about Ganesh Chathurthi time they have a slight flesh ad there is a hard fibrous nut kind of centre. These delicious fruits are a must for Ganesh and Diwali celebrations, when they are made in delicious chutney.

I will post the more about the chutney later, right now it’s Magic Mingle and its magic ingredients of coconut and fenugreek.
Like I said Ammado are used to make vegetarian and non-vegetarian curry. The non vegetarian curry is made with prawns!!
Most Goan curries use coconut as a base with coriander seeds and red chilies. There are some curries where there are additions of pepper, cinnamon etc but the most important curry ingredient is coconut.  Goans use very little curry in their rice. The rice is almost dry the reason I think being that coconut is high in cholesterol and the protein content is taken care of by the fish. So it not eaten like daal.
To make the vegetarian curry called


             ·      10 Ammado

·      ½ Coconut, freshly scrapped
·      1 tblspn urid dal
·      ½ tsp fenugreek
·      4 Red chilies (I used the Goan chilies)
·      ½ tsp turmeric
·      1 small piece of hing/ asafetida or about ½ tsp powder
·      2-3 tsp oil

           ·      Salt  


1.    Wash and peel the Ammado using the vegetable peeler.
2.    Now with a heavy stone/hammer pound the Ammado till they are a bit broken. (This step I do not follow many times but it’s desirable. All the curry juices seep in and a slight sour taste seeps easily in the curry). Set aside.
The ingredients sans the turmeric

3.  In a kadhai/wok heat the oil fry the hing piece drain well and set aside. Next add the red chilies and fry till they give out an aroma. Drain and set aside.
4.    In the same oil fry the urid dal till reddish add the fenugreek and switch off the gas. Drain the dal and methi.
5.    Grind the coconut, methi, urid dal, red chilies, turmeric and hing to a fine paste using little water. This is your masala.
6.     Heat another tsp of oil and toss the Ammado in. Stir for about 2-3 minutes then add the ground masala.
7.    Add salt and some water. Say about 3 cups. Bring to a boil.
8.    Adjust the seasonings, the thickness of the curry to your liking by adding water. Mine here is quite thick.

Serve udmethi with  steamed rice, pickle,rava fried cauliflower!!

All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First

%d bloggers like this: