Ripe Mango Curry – a summer delicacy from coastal Karnataka.
Ripe Mango Curry is a delicious curry made with ripe mangoes, coconut and spices. Summer season is here and so are the mangoes. The best part about summers are the mangoes. Mangoes, ripe and raw are used to make a variety of dishes – savoury as well as desserts. There are different variety of mangoes and each variety of mango has its distinct taste, colour and texture.
The well known variety of mangoes are Alphonso, Kesar, Dasheri, Langra, Chausa, Neelam, Totapuri and Badami. Then there are the wild mangoes which are the small variety of mangoes. In places like Mangalore and Kerala, these wild mangoes are used to make curries. The two popular mango curries from Mangalore are 1) Ambe Upkari and 2) a coconut based ripe mango curry.
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About Ripe Mango Curry
Ripe Mango Curry is a lipsmacking curry made with ripe mangoes, coconut and spices. This curry is traditionally made using the small variety of mangoes. The mangoes are peeled and cooked in a coconut based gravy. This sweet, spicy and tangy curry pairs excellently with hot, steamed rice. During mango season this is a commonly made dish in Mangalore.
List of ingredients
Mangoes : the small variety of mangoes is the best for this curry. However I have used medium sized mangoes here.
Spices : Dry red chillies, coriander seeds, cumin seeds, methi seeds, turmeric powder
Tempering : coconut oil, mustard seeds, udad dal, hing, curry leaves, dry red chilly
Other ingredients : Fresh coconut, Curry leaves, jaggery powder, coconut oil and salt
Step-wise recipe with pictures
Wash the mangoes well.
Peel off the skin and collect the peels in a bowl.
Add water and squeeze the peels well.
Discard the peels and keep the juice aside.
To make the masala paste, heat coconut oil in a pan. Add dry red chillies. Roast for few seconds. Keep aside.
Next, add udad dal and methi seeds. Roast for few seconds. Add coriander seeds and cumin seeds . Roast for few seconds. Keep aside.
Next roast coconut and curry leaves for few seconds and keep aside.
Allow the roasted ingredients to cool.
Blend the roasted ingredients with turmeric powder and some water to a smooth paste. Keep aside.
Heat a pan. Transfer the peeled mangoes to the pan.
Add the mango juice extracted form the peels.
Add jaggery powder and salt. Cook covered for 5 to 7 minutes.
Next, add the masala paste. Rinse the mixer jar and add that water. Mix well.
Cook covered for few minutes. Turn off the heat.
For tempering, heat coconut oil in a small pan. Add mustard seeds, udad dal, hing, crushed garlic (with peels), curry leaves and dry red chilly.
Pour this tempering into the mango curry. Serve ripe mango curry with steamed rice.
Recipe Card
Mangalorean Ripe Mango Curry
Ingredients
- 5 ripe mangoes (preferably small sized mangoes)
- 1/2 tsp coconut oil
- 5 dry Byadgi red chillies
- 1 tsp split black gram (udad dal)
- 5 to 6 fenugreek seeds (methi seeds)
- 1 tbsp coriander seeds
- ½ tsp cumin seeds
- ¼ cup fresh coconut, grated
- few curry leaves
- ½ tsp turmeric powder
- 2 tsp jaggery powder
- salt to taste
For tempering
- 1 tbsp coconut oil
- ½ tsp split black gram (udad dal)
- 1/2 tsp mustard seeds
- 1 unpeeled garlic, crushed
- a pinch of asafoetida (hing)
- few curry leaves
- 1 dry red chilly
Instructions
- Wash the mangoes well.
- Peel off the skin and collect them in a bowl.
- Add water and squeeze the peels well. Discard the peels and keep the juice aside.
- To make the masala paste, heat coconut oil in a pan.
- Add dry red chillies. Roast for few seconds. Keep aside.
- Next,add udad dal and methi seeds. Roast for few seconds.
- Add coriander seeds and cumin seeds . Roast for few seconds. Keep aside.
- Next roast fresh coconut and curry leaves for few seconds and keep aside.
- Allow the roasted ingredients to cool.
- Blend the roasted ingredients with turmeric powder and some water to a smooth paste. Keep aside.
- Heat a pan.
- Transfer the peeled mangoes to the pan.
- Add the mango juice extracted form the peels.
- Add jaggery powder and salt.
- Cook covered for 5 to 7 minutes.
- Next, add the masala paste.
- Rinse the mixer jar and add that water. Mix well.
- Cook covered for few minutes. Turn off the heat.
- For tempering, heat coconut oil in a small pan.
- Add mustard seeds, udad dal, hing, crushed garlic (with peels), curry leaves and dry red chilly.
- Pour this tempering into the mango curry. Serve ripe mangocurry with steamed rice.
Notes
Recipe Video
More Ripe Mango Recipes
Ambe Upkari
Mango Salad
Mango Bhapa Doi
Mango Barfi
Mango Kulfi
Mango Mastani
Kulfi Stuffed Mangoes
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Lovely Recipe! Simple to follow and amazing taste! Thank you for sharing!
Thank you. I am glad you liked the recipe.