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
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 3 | ripe mangoes |
| 1 cup | coconut milk |
| 1 tablespoon | jaggery |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 tablespoon | coconut oil |
| 1 pinch | asafoetida |
| 1 sprig | curry leaves |
| 1 cup | water |
| — | salt to taste |
Instructions
- 1 Peel the mangoes and slice them into medium-sized pieces.
- 2 In a pot, heat coconut oil over medium heat.
- 3 Add mustard seeds and let them splutter.
- 4 Add asafoetida and curry leaves, sauté for a few seconds.
- 5 Add the sliced mangoes and stir well.
- 6 Add turmeric powder, red chili powder, coriander powder, and salt. Mix thoroughly.
- 7 Pour in the coconut milk and water, then add jaggery.
- 8 Stir well and bring the mixture to a gentle boil.
- 9 Reduce the heat and let it simmer for about 10 minutes until the mangoes are tender and the curry thickens.
- 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.