Mango Curry
This homestyle mixed curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.
Ingredientsfor 4 servings
- 1 nos Green mango medium
- 2 tbsp Chilly powder
- 1/4 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds (Uluva)
- 1/4 tsp Turmeric powder
- 1 tsp Asafoetida powder (Kayam)
- Curry leaves A, a few
- 2-3 tbsp Oil
Preparation
Step 1
Cut the mango into small pieces.
Step 2
Set a pan over medium heat and pour in the oil.
Step 3
Add mustard seeds and when they crackle, add the mangoes and sautT for a few minutes.
Step 4
Roast the fenugreek seeds and grind to a powder (this acts as a preservative).
Step 5
Add this to the mangoes along with the rest of the ingredients.
Step 6
Tips: Mix the chopped mango with salt and store it in a glass jar for a couple of days before this curry is made.
Tip
Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.
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