By Devi Poojari
South Indian regional cooking has made sure to conjure up dishes that are packed with flavour and highlight the sweetness and sourness of both, ripe and raw fruits.
This Coorg-style mango curry is made with tiny, wild mangoes that are ripe and cooked with jaggery and a tempering of mustard seeds and curry leaves.
This pacha manga (raw mango) avial, is a twist to the classic Keralan recipe where the tangy flavours of the raw mango spike the otherwise mellow-tasting curry that is eaten with boiled red rice.
This lip-smacking ripe mango curry from Kerala is one of the most popular mango offerings that you can find in local eateries around the state, during the summers.
A robustly spiced curry from Tamil Nadu, this tamarind-based raw mango curry packs quite the punch with flavours from coriander seeds, fenugreek seeds and spicy chillies.
This cooling South Indian delicacy is best eaten with an assortment of other dishes like rice, sambar, a dry vegetable preparation called poriyal and appalam; as part of a meal.
Known to be a lunchbox classic, this maanga sadam or raw mango rice, is quite the summer staple in Tamil kitchens.
Unlike most other recipes, the gojju utilises raw mangoes that are on the verge of ripening, giving them a complex tart-sweet flavour that is hard to miss.
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