Raw mango curry
7 Apr 2018
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Background
In India, summer is the season of mangoes. Ripe or raw we just love them. This tangy, sweet and sour recipe I learnt from my mom makes a great accompaniment with steamed rice. It gets even better when served with some papad.
Ingredients
- 1 medium size raw mango cut into pieces
- 2-3 green chillies chopped
- 1 onion chopped
- ½ cup Bengal gram dal
- 2 tsp sambar powder
- 1 pinch turmeric powder
- Salt to taste
- 1 tsp jaggery powder
- *For seasoning: *
- ½ tsp mustard seeds
- ½ tsp fenugreek seeds
- A pinch asafetida
- 1 spring curry leaves
- 1 Tbsp oil
Instructions
- Pressure cook Bengal gram dal with enough water and keep aside.
- In a wok, heat oil and put mustard, fenugreek seeds, curry leaves and asafetida.
- Once the mustard splutters, add onion and green chillies. Fry onion till brown.
- Add mango pieces, turmeric powder and salt. Add half cup of water and cook them till soft.
- Add the cooked dal, jaggery and sambar powder. Add some more water and cook for 5 minutes.
- If the mango is very sour increase the jaggery content.
- Serve hot with steamed rice.
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Categories
- Meal Type: - Main
- Cuisines: - Indian
- Ingredients: - Fruits & Vegetables
- Health and Diet: - Vegetarian
- Skill Levels: - Easy
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