Mangalorean Ripe Mango Curry
a summer delicacy from coastal Karnataka
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
If the mangoes are very sweet, you can add a tbsp of tamarind pulp to the gravy. I have not added tamarind pulp as the mangoes were a little tart.