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Mango is the ultimate king of fruits, and why not? When it is raw, the pulp is sour and used for preparing chutney, pickles, reductions, gravies, and sauces. When it ripens, the fruit is used to create delectables and mouth-watering curries. Mango has a charm that it takes over Indian kitchens as soon as summer begins.
With a few regular spices, you can cook a soulful curry to go with flatbread or rice. Not only will it add a classic touch of yellow to the summer spread, but it will also help you hone your culinary skills and present something new to the guests. Check out the regional variants for sweet and savoury indulgence.
Meen Manga Curry In Kerala
In Kerala, fish is cooked in a blend of coconut milk and mango puree. It is one of the best seafood delicacies that you can relish while touring the state. Mangoes infuse the fish with tangy and sweet notes, elevating the overall profile and leaving foodies licking their fingers. A few local spices are also added to bind the ingredients into something unforgettable. This curry is often enjoyed with steamed rice.
Mamidikaya Pulusu In Andhra Pradesh
Home chefs in Andhra Pradesh celebrate mangoes by making mamidikaya pulusu. The consistency of the base is runny, and it boasts zesty and spicy notes because of the use of tamarind pulp and green chillies. Other spices like fenugreek seeds, asafoetida, and cumin seeds are also added for the oomph and to balance the taste of raw mangoes.
Fajeto In Gujarat
Gujaratis make fajeto, also called ripe mango kadhi. It is a blend of yoghurt, mango pulp, and spices like green chillies, ginger, and fenugreek seeds. In the end, the kadhi is tempered with mustard seeds and curry leaves. For those who prefer no onion and garlic in their dishes, this is among the best ways to enjoy a savoury dish prepared using a fruit.
Mambazha Pulissery In Kerala
Kerala has another mango curry called mambazha pulissery. Yoghurt is used for the base, and a classic blend of mangoes, coconut, and green chillies is cooked in it. The creamy gravy is later tempered with red chillies, mustard seeds, and curry leaves. Some people add a few blocks of jaggery to balance the sourness from the fruit and curd. However, if you are using ripe mangoes, you can skip this step.
Kadu Mavinahannaina Saru In Kerala
Kadu mavinahannaina saru In Kerala is mango rasam. Wild fruits are used to prepare the stew. Adding depth are ingredients like coconut, mustard seeds, jaggery, green chillies, curry leaves, and red chillies. This is comfort food for many people, and they like to drink it as is or pair it with steamed rice accompanied by pachadi or side dishes.
Kairi Ki Sabzi In Rajasthan
People in Rajasthan use mangoes to prepare a curry that will leave you in gastronomic heaven. If you haven’t tried it yet, this is the ideal time to look for its recipe and replicate it at your home. Raw mangoes are cooked with red chilli powder, jaggery, coriander powder, and turmeric powder. It is tempered with panch phoron (a blend of five spices), and enjoyed with rice.
