Raw Mango Curry

I like this dish so much that can’t be explain in words. My mom used to make it in summers and I was so deeply in love with that I used to eat this for weeks as it has long shelf life and can be stored in refrigerator. It taste so yummy that in childhood days we used to lick its pulpy seed from curry for hours like a candy. Raw mango is very beneficial for health, a very rich source of Vitamin C and Iron. The presence of various phenolic compound also make it to possess anticancer properties. So in addition to taste this dish is also beneficial to health.
In North India Mango Curry is often prepared with fenugreek seeds ,fennel seeds and sugar and it gives awesome taste. In South India it is prepared with coconut and curry leaves with Jaggery instead of sugar. Raw mango prawn curry, Fish curry are very famous in South India. Last week one my follower friend “Trendbytes” asked me to post recipe of mango curry which she had in Chennai India. So I prepared it in South Indian way.Let’s start the recipe.yum

Ingredients:

2 raw mangoes (cut in slices)

For coconut paste:

4 green chillies

2 dried red chillies

2 tablespoon fresh coconut / coconut powder

1 small Ginger piece

1/2 teaspoon turmeric powder

1/2 teaspoon red chilly powder

Salt o taste

For tempering:

1 tablespoon vegetable oil

1/2 teaspoon cumin seeds

1/2 teaspoon mustard seeds

2 teaspoon curry leaves

1/2 cup pounded Jaggery

Water as needed

Method:

Make a paste of the ingredients shown above under ‘For paste’ category in 1/4 cup water.

Add turmeric powder, chilly powder and salt 4 cup water and boil it. Add mango slices along with the seed portion. Let it boil for 5 minutes.

Heat oil in a wok and add cumin and mustard seeds. Stir and add curry leaves.

Add coconut paste prepared earlier and stir for 2 minutes followed by addition of blanched mango slices along with water.Cook for 5 minutes.

Add pounded Jaggery and cook it for 10 minutes.

Remove from heat and serve hot with plain white rice or chapati.



Serve-4. Cooking time- 30 minutes

If you like this you may also like raw banana curry, Sambhar Vada or Rava Idli.

Note: The color of the curry may depend on the type or color of Jaggery.

Try to make it in small quantity for the first time.

It can be stored in freezer and used for 6-7 days.