Goan Bimbla Uddamethi Recipe | Bilimbi Curry
Relish this tangy-sweet Goan Bimbla Uddamethi Curry recipe packed with bilimbi fruit, coconut, and spices—perfect with steamed rice for a complete meal.
Here is a delightful Goan Bimbla Uddamethi Curry recipe, a tangy and mildly sweet dish that highlights the unique bilimbi fruit (known locally as Bimbla). Originating from the sun-kissed coastal region of Goa, this curry draws on traditional Konkani flavors and incorporates fresh coconut, fenugreek, and curry leaves. Its balance of sour, spicy, and sweet notes makes each bite burst with tropical taste and luscious texture.
The grated coconut lends creaminess, while jaggery adds a hint of sweetness that pairs well with the natural tartness of Bimbla. If you’re looking to turn it into a complete meal, enjoy it with steamed rice, a simple dal, and a lightly spiced vegetable stir-fry.
Plus, bilimbi is rich in Vitamin C and believed to help in digestion—making this recipe a tasty and health-conscious addition to your menu. It’s perfect for any season, although bilimbi is often harvested at its peak when the fruit is abundantly available in coastal areas.
Serve Bimbla Uddamethi with Steamed Rice, Feijoada Recipe - Spicy Goan Black Eyed Peas Stew and a Palak Raita to make a complete meal.
If you are like this recipe, here are a few Konkan recipes:
10 M
10 M
20 M
4 Servings
Ingredients
- 6 Bimbla (Bilimbi) , washed and diced into small cubes
- 1 Tablespoon Oil
- 1 Cup Fresh coconut , grated
- 1 teaspoon Red Chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 2 tablespoons Jaggery , adjust according to your taste
- 1 teaspoon Coriander (Dhania) Seeds , (optional, for added aroma)
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 teaspoon White Urad Dal (Split)
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 sprig Curry leaves
- 1/4 teaspoon Asafoetida (hing)
- Salt , to taste
How to make Goan Bimbla Uddamethi Recipe | Bilimbi Curry
To begin making Goan Bimbla Uddamethi Recipe, prepare all the ingredients and keep them ready.
Rinse the bimbla thoroughly 3–4 times. Pat them dry and cut into very small cubes. Add it into the pressure cooker along with a little salt and 2 tablespoons of water and pressure cook for two whistles and turn off the heat.
In a mixer or blender, combine grated coconut, red chili powder, turmeric powder, jaggery powder and coriander seeds (if using).
Add a quarter cup of warm water and grind to a smooth paste. The coriander seeds deepen the aroma, but you can skip them if you prefer a simpler taste. Keep this mixture aside.
Preheat oil in pan over medium heat; add fenugreek seeds, urad dal, and mustard seeds. As soon as the mustard seeds start crackling, add curry leaves and cover briefly to prevent splatters.
Turn down the heat, then add a pinch of asafoetida (hing). Stir in the cooked Bilimbi, the coconut paste along with some water and salt. Let the coconut and bimbla mixture come to a gentle boil.
Reduce the heat and simmer for a few minutes so that all the flavors meld beautifully. Stir everything together, then season with salt according to your taste.
Turn off the heat once the curry thickens to your liking. Taste again and adjust salt, spice, or sweetness as needed.
Your Bimbla Uddamethi recipe is now ready to serve!
Serving Suggestions & Tips
Serving: Serve Bimbla Uddamethi with Steamed Rice, Feijoada Recipe - Spicy Goan Black Eyed Peas Stew and a Palak Raita to make a complete meal.Variations:
For extra heat, add a slit green chili while grinding the coconut paste.
If you want a stronger sour kick, add a few more slices of bilimbi or a dash of tamarind water.
Lunchbox Friendly: Pack it in a sealed container with rice. Its thick consistency makes it a convenient choice for kids’ lunch or office meals.
Party Dish: Impress guests at potlucks or gatherings with this unique Goan specialty.
Storage: Store leftovers in the refrigerator for up to two days. Reheat gently with a splash of water to restore consistency.
