Mangalorean mango curry

mangappazham-curry
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This special curry made with ripe mangoes is spicy, tangy, and sweet. Interestingly, the mango curry is cooked without adding coconut paste or yogurt. It tastes amazing with rice and chapathi.

This special recipe which is extremely popular in Mangalore is similar to the traditional Konkani dish. Here is the recipe for the tasty ripe mango curry.

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Ingredients

1 tbsp coriander seeds
1 tsp cumin
1 tsp fenugreek seeds
1 tsp pepper corns
3 dried chillies
1 medium sized onion
1 small ginger 
4 cloves garlic
6 ripe mangoes
½ cup mango pulp
1 tbsp oil
1 tsp mustard seeds
1 sprig curry leaves
2 tsp salt
Lemon sized ball of tamarind
2 dried chilies
1 small piece jaggery
1 cup water

Preparation

Dry roast coriander, cumin, fenugreek, pepper corns and dried chilies
Grind this into fine masala powder 
Into it add onion, ginger and garlic
Grind them into a fragrant masala paste
Heat 1 tbsp oil in a vessel
Splutter mustard seeds 
Sauté dried chilies and curry leaves
Add the fragrant masala paste 
Sauté until the raw smell of the paste is gone
Now add the mango pulp
Pour half cup water and mix well
Cook this for five minutes
Add half more cup of water if the boiling gravy is too thick
Add the ripe mangoes when the gravy boils well
Add salt, tamarind water and jaggery as well
Give everything a good mix
Cook with the lid on until the gravy is the right consistency.

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