Jugaad Raw Mango Curry: A One Pot, Tangy Dinner Side

A rustic raw mango curry screams summer like no other – every region in India has their own ways of using up raw and ripe mangoes, one of which is the curry. But what do you do when you’re in a rush to put dinner on the table and hardly have any time to prepare? Enter this quick, 15-minute recipe for a tangy, sweet, savoury curry that tastes amazing on its own or with some fresh mackerel added to it, if you’re not vegetarian.

The best part about this recipe is that it is a one pot recipe with bare minimum prep time and a handful of common kitchen ingredients, used for maximum flavour. So effective is the pronounced flavours of this curry that you might leave your family or guests wondering how long you slaved by the stove top to feed them something that tastes as exquisite as it looks. Best eaten with a bowl of steamed rice and a stir fry of cabbage and carrots on the side, this curry can be modulated to remain vegan or not, depending on what you’re in the mood for on any particular day.

Recipe:

Image Credits: A For Appetite

Ingredients

• 2 large raw mangoes
• 1 tablespoon tamarind pulp
• 2 teaspoons crushed jaggery
• 1 teaspoon sambar powder
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• ½ teaspoon coriander powder
• 1 tablespoon gram flour
• 2 dried red chillies
• 7-8 curry leaves
• 1 pinch asafoetida
• 1 teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• 1 teaspoon oil/ghee
• 2 cups water
• Salt to taste

Method

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Raw Mango Thokku: A Piquant, Sweet Accompaniment To Your Meal

• Peel and dice the raw mangoes into half-moons and add to an earthen pot along with the tamarind pulp, jaggery, red chilli, coriander, sambar and turmeric powders.
• Add the water and bring everything to a roaring boil before reducing the flame and cooking further for another 8 minutes. Take out a couple of tablespoons of the liquid mixture and add to the gram flour to make a diluted slurry.
• Add the slurry back into the pot in order to let the curry thicken. Season with salt.
• Meanwhile, heat oil in a smaller pan and temper using the asafoetida, mustard seeds, red chillies and curry leaves. Once they begin to splutter, add the tempering to the simmering curry and mix well.
• Allow the mixture to simmer for another 5 minutes before turning off the flame and letting the curry rest for another 30 minutes, for the flavours to merge, before serving warm with rice.