Description
Mangalorean Ripe Mango Curry is a sweet, tangy, and mildly spiced coastal curry made with ripe wild mangoes simmered in a flavorful roasted spice gravy. This traditional dish pairs beautifully with steamed rice and ghee.
Ingredients
- 8 – 10 small ripe wild mangoes
- 2 tablespoons oil
- 1 sprig curry leaves
- 1/2 teaspoon turmeric powder
- 10 – 12 peppercorns
- 1 teaspoon fenugreek seeds
- 5 whole dried red chillies
- 1/2 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 3 – 4 cloves garlic
- 1 inch ginger piece
- 2 medium onions, sliced
- 2 tablespoons jaggery
- 2 tablespoons tamarind juice
- 1 cup water
- Salt to taste
Instructions
- Peel the mangoes and set them aside. Squeeze the mango skins and collect the juice in a separate bowl.
- In a dry pan, roast the peppercorns, fenugreek seeds, dried red chillies, mustard seeds, coriander seeds, and cumin seeds over low heat for 3-4 minutes until aromatic.
- Grind the roasted spices along with garlic, ginger, and sliced onions using a little water to form a smooth paste.
- Heat oil in a pan and add curry leaves. Once they splutter, add the ground paste and turmeric powder. Saute for 8-10 minutes until the oil begins to separate at the edges.
- Add the peeled mangoes, reserved mango skin juice, water, jaggery, tamarind juice, and salt. Bring to a boil.
- Reduce the heat and simmer for 5-10 minutes until the gravy thickens slightly and the mangoes soften.
- Taste and adjust the jaggery or tamarind if needed. Serve hot with steamed rice and ghee.
Notes
- Wild ripe mangoes provide the best authentic flavor for this curry.
- Adjust the jaggery and tamarind to balance sweetness and tanginess according to taste.
- The curry tastes even better after resting for a few hours as the flavors deepen.
- Serve with steamed rice, neer dosa, or boiled red rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Mangalorean
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 22 g
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
