Right now we’re in the middle of winter. I know most of you are enjoying warm summer days. But it’s a different story here. Rain, cold winds – but no snow. Winter without snow? Yes, it’s true. It never snows here. However, it’s wet and super cold.
Despite the cold weather, I found some mangoes at our local greengrocer last weekend. I was extremely excited to realize the fact that I don’t have to wait until summer to cook with mangoes.
This raw mango curry adds a touch of summer to our winter menu. In this recipe, mangoes are cooked in a ground coconut sauce. It’s an incredibly simple recipe. All you need to finish it off is a bowl of rice and fried fish or prawns .
More raw mango recipes :
- Raw Mango and Carrot Pickle
- Raw Mango Pickle |Kadumanga Achar
- Mango Kichadi
Ingredients
- ▢ 1 medium raw mango diced (If you don’t like the skin, just remove it off before cutting the mango)
- ▢ ¼ teaspoon ground turmeric
- ▢ Salt
- ▢ Water
- ▢ A sprig of curry leaves
To grind
- ▢ 1 cup grated coconut
- ▢ ½ teaspoon cumin seeds
- ▢ 3 garlic cloves
- ▢ 2 - 3 green chillies
Tempered Spices
- ▢ 2 tablespoon oil
- ▢ 1 dried red chilli broken into small pieces
- ▢ ½ teaspoon mustard seeds
- ▢ Few curry leaves
Instructions
- Place grated coconut, cumin seeds, garlic cloves, and green chillies in a blender. Add a little amount of water, and grind them to a very smooth paste. Set aside.
- Meanwhile, place diced mangoes, ground turmeric, salt, and curry leaves in a deep bottomed pan. Add water just enough to cover the mangoes. Cook over a medium- high heat.
- When half done, add the coconut paste. Stir well, and cook again until the mangoes are well done. Check the seasoning, and add more salt if needed. Set aside.
- Now place another pan over medium heat. Add oil and mustard seeds. Allow to splutter. Throw in dried red chilli, and curry leaves. Fry for a while. Turn off the heat, and add the tempered spices to the mango curry. Mix well, and serve.
Nutrition
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Ingredients
- ▢ 1 medium raw mango diced (If you don’t like the skin, just remove it off before cutting the mango)
- ▢ ¼ teaspoon ground turmeric
- ▢ Salt
- ▢ Water
- ▢ A sprig of curry leaves
To grind
- ▢ 1 cup grated coconut
- ▢ ½ teaspoon cumin seeds
- ▢ 3 garlic cloves
- ▢ 2 - 3 green chillies
Tempered Spices
- ▢ 2 tablespoon oil
- ▢ 1 dried red chilli broken into small pieces
- ▢ ½ teaspoon mustard seeds
- ▢ Few curry leaves
Instructions
- Place grated coconut, cumin seeds, garlic cloves, and green chillies in a blender. Add a little amount of water, and grind them to a very smooth paste. Set aside.
- Meanwhile, place diced mangoes, ground turmeric, salt, and curry leaves in a deep bottomed pan. Add water just enough to cover the mangoes. Cook over a medium- high heat.
- When half done, add the coconut paste. Stir well, and cook again until the mangoes are well done. Check the seasoning, and add more salt if needed. Set aside.
- Now place another pan over medium heat. Add oil and mustard seeds. Allow to splutter. Throw in dried red chilli, and curry leaves. Fry for a while. Turn off the heat, and add the tempered spices to the mango curry. Mix well, and serve.
