The Mangalorean Ripe Mango Curry is the perfect curry if you like the play of sweet and spice in your food. Perfect with steamed rice or dosa or even a plain parantha as the man discovered today. The recipe is so EPIC, you will be making it many times before the mango season goes away.
I was first introduced to a ripe mango curry in it’s Kerala version which is made with curd aka the mamza puliserry. And though it is delicious and the favorite of my mother in law, it didn’t convince me enough to use those delicious ripe mangoes in a curry. And then I ate this EPIC Mangalorean Ripe Mango Curry. I think it really was love in the first bite for me.
The curry was so many layers of flavors that I couldn’t stop tasting it with a spoon. The sweetness of mango and jaggery when you first bite into it. Followed by the tang of tamarind and the natural sourness of mangoes. Then there was this strong garlic with just enough ginger to make its presence felt. And then hit the spice, the dry red chilies along with the pepper. The first time I ate this curry, it truly felt magical.
It was also made with a mango that I had never tasted before. My friend called it “Wild Mangoes” and if you have ever walked into sabji mandis of South in mango season, I am sure you have spotted them. Small in size with patchy green skin, nothing about those mangoes looks perfect. But then they aren’t supposed to be. They are the wild mangoes. In the past few years that I have discovered those mangoes, I have tried to find the alternative name to it. But all Google has resulted in is “wild mangoes” in various South Indian languages.
But that really doesn’t matter at all because these are so lovely that name hardly makes a difference. We are eating this curry by the dozen and I strongly recommend you try it too. Because once you do, you won’t be able to stop.
Spicy Mangalorean Ripe Mango Curry
- 8 mangoes Wild Ripe
- 2 tbsps coconut oil
- 1 sprig curry leaves
- 2 Dry red chilies
- 1 tbsp jaggery
- 2 tablespoons tamarind pulp
- 1 cup water
- salt to taste
To be ground in a paste
- 10 whole peppercons
- 1 tsp fenugreek seeds methi dana
- 1 tsp coriander seeds
- 1 tsp cumin seeds jeera
- 1/2 tsp mustard seeds
- 5-6 Dry red chilies
- 7-8 garlic cloves
- 1 inch ginger
- 2 small onions
- In a small kadai, dry roast the spices to be a ground into in a paste; namely peppercorns, fenugreek, coriander seeds, cumin seeds, mustard seed and dry red chilies. Once the spices are fragrant, cool them slightly and grind to a paste along with ginger, garlic and onions
- In a heavy bottom pan or a mud chutti, heat oil. Once hot add curry leaves, dry red chillies and sautee for 2 minutes.
- Add the ground paste and fry till the oil seperates and the raw smell has gone.
- Add tamarind pulp, jaggery, salt and turmeric. To this add the washed and peeled whole mangoes. Sautee for 2 minutes and add water.
- Cook till the gravy is slightly thick and serve warm with steamed rice.