Vegetable Raw Mango Curry/Paccha Maanga Curry

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Veg raw mango curry is a simple and tangy recipe which goes well with white rice. This recipe is custom made for people who like sour curries.

There are two versions I make. One with grinding the curry paste and the other with the spice powders and coconut milk. Today I have written the first version of mango curry by making the curry paste and cooking the vegetables in it. I tasted this first in a restaurant here in Calicut. Yummy side dish for laccha paratha, wheat paratha or roti.

Ingredients:

Raw mango – 1  nos (cut in wedges discarding the seed)

Onion – 1 medium ( thinly sliced)

Tomato – 1 small (chopped)

Carrot – 1 medium (chopped lengthwise)

French beans – a few (chopped)

Potato – 1 medium (cut in wedges)

Grated coconut – 1/4 cup

Dry Red chillies – 4 nos

Green chilli – 1 nos

Coriander seeds – 1 tsp

Methi/fenugreek seeds – 1/4 tsp

Mustard seeds – 1/2 tsp

Refined oil – 1 tbsp

Curry leaves – 1 spring

Garlic pods – 3

Salt to taste

Method:

Part 1 : Make curry paste

Part 2 : Saute vegetables in oil and add curry paste

Part 3 : Add Raw mango and cook till well done

Part 1 : Curry paste

  • In a pan, roast red chillies and coriander seeds in 1/4 tsp oil
  • Transfer it in a mixer jar along with grated coconut, green chilli, garlic and salt.
  • Grind to a smooth paste. Set aside

Part 2: Saute veggies

  • In a kadhai/pan, add oil and allow it to heat
  • Add mustard seeds and allow it to crackle
  • Add curry leaves and allow them to curl
  • Add chopped onions and saute till they become translucent in colour
  • Add other chopped vegetables and fry.
  • Add curry paste and 1 cup water
  • Bring this to boil

Part 3 : Add raw mangoes

  • Add raw mango wedges and cook till all the vegetables and raw mangoes are tender.
  • Serve  hot with rice 🙂

Tips:

  • Adjust the spice level accordingly by increasing the amount of dry red chillies.
  • If raw mango is too sour, you use only half of it.

 

 

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