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Ripe Mango Curry Recipe

Most of us have tasted raw mango curry and we know the curry undoubtedly turns flavourful. But how many here have tasted or even heard about this curry which includes ripe juicy small sized mangoes? This Mangalorean style curry is the Epic way to devour mangoes. This Mangalorean style curry is a spicy version that incorporates ripe , juicy , sweet mangoes . Interesting ! Isn’t ? This aromatic curry is cooked in very simpler steps and so common gets start cooking. Get ready to eat extra morsels.

  • Prep time:
  • 7 minutes
  • cook time:
  • 15 minutes
  • serves:
  • 5

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Details

Ratings

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Vegetarian

Level : Easy

Cuisine : Indian

Course : Sides

Tags

  • Veg
  • #MangoRecipes
  • #mango contest
Ingredients

Ingredients For Ripe Mango Curry Recipe

Methods
  • 1. Firstly, heat 1/2 tablespoon cooking oil a pan. Gently roast 8 dried red chillies (spicier ones), 1 tablespoon whole black pepper, 1.5 tablespoon fenugreek seeds, 1 tablespoon cumin seeds.
  • 2. Do roast under low flame to prevent the mixture from getting burnt. Switch off the stove when the dried red chillies and sliced look roasted giving out a rich color. Cool the roasted mixture completely.
  • 3. In a blender, take 3 medium sized onions roughly chopped, cooled roasted mixture, 5 garlic pods, Coconut paste 100ml, turmeric powder 3/4 teaspoon, little water required and grind into a thick coarse puree. Set aside.
  • 4. Heat 5-6 tablespoons cooking oil in a wok. Add 1 teaspoon mustard seeds and allow the seeds to splutter. Add in 3 dried red chillies, julienned ginger a teaspoon.
  • 5. Add a sprig of curry leaves. Fry them in low heat.
  • 6. Now, add the in the ground masala purée. Cook until the purée thickness and shows discolouration. Add 1/4 teaspoon hing and salt as per your taste.
  • 7. When the gravy firms and oozes out oil, add 1/4 glass water to dilute. Cover and cook for 5 minutes in low to medium heat.
  • 8. Take 3 medium sized ripe juicy mangoes. If small ones, take 5 to 6. Peel off the skin so that you can use the mangoes along with its juice. Extract the juices from the peels. Now coming to the gravy, drop in the mangoes along with its juice. Give a gentle mix without mashing the mangoes. Cover the wok and cook in medium heat for 3 minutes or until aroma is released.
  • 9. Boil the curry until raw smell of tamarind leaves and curry turns glossy. Keep turning the mangoes gently in between to ensure all sides of mangoes absorb masala completely.
  • 10. Garnish with few fresh curry leaves and cilantros. Mangalorean Ripe Mango Curry is ready.
  • 11. Serve hot along with piping hot steamed rice and pappad for the best taste.

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