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Raw mango curry

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Pressure cook Bengal gram dal with enough water and keep aside.
  2. In a wok, heat oil and put mustard, fenugreek seeds, curry leaves and asafetida.
  3. Once the mustard splutters, add onion and green chillies. Fry onion till brown.
  4. Add mango pieces, turmeric powder and salt. Add half cup of water and cook them till soft.
  5. Add the cooked dal, jaggery and sambar powder. Add some more water and cook for 5 minutes.
  6. If the mango is very sour increase the jaggery content.
  7. Serve hot with steamed rice.