Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, ripe mango curry. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Ripe Mango Curry is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Ripe Mango Curry is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have ripe mango curry using 23 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Ripe Mango Curry:
- Make ready For Grinding:
- Prepare 8 Dried Red Chillies
- Make ready 1 tablespoons Whole black pepper
- Get 1.5 tablespoons Fenugreek seeds
- Take 1 tablespoon Cumin seeds
- Get 3 roughly chopped Onions medium sized
- Take 5 Garlic pods
- Take 100 ml Coconut paste
- Get 3/4 teaspoon Turmeric powder
- Prepare as required to grind Water
- Get Other ingredients :
- Get 8 tablespoons Cooking oil
- Make ready 1 teaspoon Mustard seeds
- Prepare 3 Dried red chillies
- Make ready 1 teaspoon Ginger julienned
- Get as per taste Salt
- Make ready 1/4 teaspoon Hing / asafoetida
- Get 3 / small sized 6 Ripe sweet juicy mangoes medium sized
- Take 1/4 glass Water to dilute
- Make ready a big lemon sized ball Tamarind
- Take 1/2 tablespoon powdered jaggery
- Prepare 3 sprigs Curry leaves
- Prepare as needed Cilantros for garnishing
Instructions to make Ripe Mango Curry:
- Firstly, heat 1/2 tablespoon cooking oil a pan. Gently roast 8 dried red chillies (spicier ones), 1 tablespoon whole black pepper, 1.5 tablespoon fenugreek seeds, 1 tablespoon cumin seeds.
- Do roast under low flame to prevent the mixture from getting burnt. Switch off the stove when the dried red chillies and sliced look roasted giving out a rich colour. Cool the roasted mixture completely.
- In a blender, take 3 medium sized onions roughly chopped, cooled roasted mixture, 5 garlic pods,
- Coconut paste 100ml, turmeric powder 3/4 teaspoon, little water required and grind into a thick coarse puree. Set aside.
- Heat 5-6 tablespoons cooking oil in a wok. Add 1 teaspoon mustard seeds and allow the seeds to splutter. Add in 3 dried red chillies, julienned ginger a teaspoon.
- Add a sprig of curry leaves. Fry them in low heat.
- Now, add the in the ground masala purée. Cook until the purée thickness and shows discolouration. Add 1/4 teaspoon hing and salt as per your taste.
- When the gravy firms and oozes out oil, add 1/4 glass water to dilute. Cover and cook for 5 minutes in low to medium heat.
- Take 3 medium sized ripe juicy mangoes. If small ones, take 5 to 6. Peel off the skin so that you can use the mangoes along with it's juice. Extract the juices from the peels. Now coming to the gravy, drop in the mangoes along with it's juice. Give a gentle mix without mashing the mangoes. Cover the wok and cook in medium heat for 3 minutes or until aroma is released.
- Take one big lemon sized tamarind and extract thick paste. Once, the mangoes look par cooked pour in the tamarind extract. Give a mix. Add 1/2 tablespoon powdered jaggery. Adjust as per your taste.
- Boil the curry until raw smell of tamarind leaves and curry turns glossy. Keep turning the mangoes gently in between to ensure all sides of mangoes absorb masala completely. Garnish with few fresh curry leaves and cilantros. Mangalorean Ripe Mango Curry is ready. Serve hot along with piping hot steamed rice and pappad for the best taste.
So that’s going to wrap this up with this exceptional food ripe mango curry recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
