Empty My Fridge
Raw Mango Curry Recipe - Sweet & Tangy Raw Mango - Mangalorean Mango Curry - Coconut Curry - Smita
Ingredients
- Mango½ kg
- Turmeric · powder½ tsp
- Salt
- Jaggery2–3 tbsp
- Coriander seed2 tbsp
- Dried chili10
- Coconut oil1 tsp + 2–3 tbsp
- Rice1 tsp
- Fenugreek seed½ tsp
- Urad dal1 tbsp
- Coconut2 cups
- Mustard seed1 tsp
- Asafoetida
- Curry6–8
- Coconut milk¾ cups
Instructions
- Mix the chopped raw mango with the turmeric, salt and jaggery and set aside.
- Dry-roast the coriander seeds for about 30 seconds until slightly darker or golden, then set aside. Roast the dried red chillies for one minute and add them to the coriander.
- Heat oil and sauté the raw rice, fenugreek seeds and split black gram for one minute. Remove and add to the coriander and chillies.
- Grind all the roasted spices with the grated coconut, adding water little by little, to a fine paste.
- Heat coconut oil in a kadai with the mustard seeds, asafoetida and curry leaves. Add the raw mango and sauté for a few seconds.
- Add the paste and a cup of water, then the coconut milk. Stir a little, cover, and cook for 5 to 6 minutes. Serve.
Summarized from Get Curried's video. Watch it for the details.
More recipes with
RiceCoconut milkCoconutMangoUrad dal
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.