Coorgi Ripe Mango Curry

Coorgi Ripe Mango Curry

Coorgi Ripe Mango Curry

Veg Vegan

Sweet ripe mango in coconut milk — ripe, slightly sour Totapuri or local Coorgi mango variety cooked briefly in a thin coconut milk curry with green chilli, mustard seeds, and curry leaves. The mango softens but holds its shape, releasing sweetness into the coconut milk. A summer preparation eaten with plain rice as a sweet-sour element of the meal.

Cuisines

Coorgi

Best for

Lunch

Build a full meal around Coorgi Ripe Mango Curry

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

Mango 3 Mango , ripe
Coconut Milk 1 cup Coconut Milk , thick
jaggery 1 tablespoon Jaggery
Mustard Seed 1 teaspoon Mustard Seed
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
coriander powder 1 teaspoon Coriander powder
coconut oil 1 tablespoon Coconut oil
asafoetida 1 pinch Asafoetida
Curry Leaf 1 sprig Curry Leaf
water 1 cup Water
salt — Salt , to taste

Instructions

  1. 1 Peel the mangoes and slice them into medium-sized pieces.
  2. 2 In a pot, heat coconut oil over medium heat.
  3. 3 Add mustard seeds and let them splutter.
  4. 4 Add asafoetida and curry leaves, sauté for a few seconds.
  5. 5 Add the sliced mangoes and stir well.
  6. 6 Add turmeric powder, red chili powder, coriander powder, and salt. Mix thoroughly.
  7. 7 Pour in the coconut milk and water, then add jaggery.
  8. 8 Stir well and bring the mixture to a gentle boil.
  9. 9 Reduce the heat and let it simmer for about 10 minutes until the mangoes are tender and the curry thickens.
  10. 10 Adjust seasoning as needed and serve hot.

Tips

Use ripe and sweet mangoes for the best flavor. Adjust jaggery according to the sweetness of the mangoes.