With the boys back, and a gift of raspuri mangoes it was time to try this again and I asked Doncy for the recipe, and she very obligingly translated it over the phone from a Malayalam magazine (cookbook?). It turned out just lovely even though I had to use coconut milk out of a carton instead of freshly ground coconut. In fact, we liked it so much that I have made it again today and this time with the fresh coconut.
A note of caution, don't try this if you do not like fruity, sweetish curry. And don't be scared of using chillies, it really complements the sweetness of the mango. Here's the recipe:
Peel two medium sized mangoes (these should be ripe or semi-ripe not raw), chop and put in a pot along with the stone. Put sufficient water to cover it and add 2-4 slit green chillies, and 1/4 tsp red chilli powder. Boil and then cook over medium heat till the entire liquid is like a pulpy mango mash. While the mangoes are cooking, grind 1/2 small coconut in a mixer-grinder (or use 3/4 carton of coconut milk- I think it is 200 ml). Add this to the mango pulp along with 1/4 tsp turmeric , 1/2 tsp cumin powder and 1/2 tsp coriander powder. Bring to boil and then simmer gently for a couple of minutes. At this stage if you are using fresh coconut you might need to add a little water to get a gravy. Once the whole curry is well mixed, take it off the fire and add 1/2 a katori (1/3 cup) of well stirred yoghurt. Mix it well so that the yoghurt is well incorporated into the mixture. Heat it through but don't bring to boil because the gravy might curdle. Bring it off the fire and add salt. Heat a little oil in separate pan (for tadka) and fry 2 dried whole red chillies, a pinch of fenugreek seeds, 1/5 tsp cumin seeds, 1/5 tsp mustard seeds and 10-12 curry leaves (added in that order), when everything is spluttering, quickly add to the mango curry.
Best with plain steamed rice and something crunchy on the side.
Comments