It's the season of mangoes and we never get enough of relishing the fruit in various forms. For those who like curries with a mango base, the spicy uppumanga curry aka salt mango curry is a must-try! It has a coconut-based gravy and goes perfectly well with rice, chapathi or any kind of breads as a side dish. Wondering what to do with all that picked mangoes at home? Give this curry a try.
Ingredients
½ cup uppumanga (pickled mangoes)
1 cup first extract of coconut milk
½ tsp mustard seeds
1 green chili (cut into small pieces)
2 dried chilies
Curry leaves as required
3 -4 garlic cloves (crushed)
1 small piece ginger (crushed)
3 -4 shallots (crushed)
A pinch of turmeric powder
½ tsp chili powder
Preparation
Cut the salted mangoes into small pieces
Extract the thick coconut milk by mixing the grated coconut with ¼ glass brine and some
Add the coconut milk into the mango pieces
Heat coconut oil in a pan
Splutter mustard seeds
Add the green chilies, dried chilies, curry leaves, ginger, garlic, shallots, turmeric powder and chili powder
Sauté well
Pour this mixture into the mango and coconut gravy
Give everything a good mix.
