This recipe was in my draft for a long time and somehow i missed posting it. From past two three days, i was very busy that i couldn't post any recipes in my blog. As Onam is nearing, many preparations at home and with naughty kids at home, i could hardly find time to sit in front of my computer.
I wanted to put a post on Onam recipes, but couldn't post all the recipes :( May be by next onam i can do that.
This is a very traditional recipe using ripe mango. It tastes sweet and spicy. I learned this recipe from my mom-in-law. Though it tastes good when served with steamed rice, i like to enjoy it just like that.
5 Mango (small sized, fully ripe)
1 and 1/2 cup Water
Salt to taste
1/2 tsp Red chilli powder
1/2 tsp Turmeric powder
1 cup Jaggery (grated)
1 and 1/2 cup Coconut (freshly grated)
1/2 tsp Jeera/Cumin seed
4 green chilli
1 cup Curd (medium sour)
2 tbsp Coconut oil
1/2 tsp Mustard seeds
2 - 3 Dry Red chilli
10 curry leaves
- Wash mangoes well. Peel the mango skin and rinse the skin in warm water (1 and 1/2 cup).
- Put the peeled mango in a big non stick pan. Discard the mango peel and pour the mango peel rinsed water into the pan.
- Keep the non stick pan on medium flame. Add turmeric powder, salt and red chilli powder.
- Mix well, cover and let it simmer till the mangoes are nicely cooked.
- In the mean time, grind coconut, cumin seed and green chilli into a smooth paste. Add curd and grind again.
- When the mangoes are nicely cooked, add the ground mixture. Mix well.
- When it starts to bubble, take off from heat. Add grated jaggery and mix well.
- In a non stick kadai, heat oil. Add mustard seeds and when it starts to crackle, add dry red chilli and curry leaves.
- Pour this tempering on top of the gravy.
- Serve it hot with steamed rice.
* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*
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