By Deepali Verma
April 25, 2024
Ripe Mango - 3 medium size Tamarind water - 1/2 cup (soak lime size tamarind in 1/2 cup water for 15 min, then mash) Jaggery - 2 tbsp, as per the taste Salt - 1/2 tsp Water - 1.5 cup
Coconut oil - 3/4 tsp Urad dal - 1/2 tsp Methi - 1/2 tsp Til - 1 tbsp Coriander seed - 3/4 tbsp Red dry chilli - 4 Few curry leaves Fresh coconut - 1/2 cup Turmeric powder - 1/4 tsp Water for grinding as required
Coconut oil - 1.5 tsp Rai - 3/4 tsp Urad dal - 1/2 tsp Red dry chilli - 2 Few curry leaves Hing (asafetida) - 1/8 tsp (2 pinch)
Cut the mangoes into medium-sized pieces after peeling them. Toss the seeds aside. Blend together soaking tamarind, grated coconut, green chilies, ginger, garlic, cumin seeds, coriander seeds, and fenugreek seeds. Add water as needed to blend into a smooth paste.
Take a pan and set it over medium-low heat. Spread out the mustard seeds. Allow the mustard seeds to pop. Following that, put in the curry leaves, asafoetida, dried red chilies, and cumin seeds. Add the spices and cook for a few seconds until they smell good. Then turn down the heat and add the spice paste. Add the spice paste to the pan and turn down the heat. The raw smell disappears and the oil begins to separate from the masala after 2-3 minutes of constant stirring.
Bring the chopped mango chunks, turmeric powder, salt, and jaggery to a boil in a pan. Gently combine all the ingredients until the mangoes are well covered with the masala. Reduce heat to low and add the water, roughly one cup. Simmer the curry for a few minutes. Cook, covered, for 8 to 10 minutes, or until mangoes are tender and fully cooked.
While the mangoes are simmering, add the shredded coconut and stir to combine. Taste it and add more salt or sugar if needed. Simmer for one more minute.Put the curry on low heat and top it with chopped coriander leaves. It goes well with hot steamed rice and Indian breads like dosa and chapati.