The history of Indian cuisine dates back almost 5,000 years ago, when different groups and cultures interacted with India, creating a diversity of flavors and regional cuisine. Green Mango Curry is a delightful North Indian recipe that is popular among people of all ages. This main recipe dish comprises ingredients such as green mangoes, diced onion, red chilli powder and grated jaggery. It has a tangy taste that will draw water to your mouth. The flavour of this main dish recipe is such that your family and friends will surely love it. This Raw mango curry adds a touch of summer to our monsoon menu. The raw mango curry is perfect for serving on occasions like pot lunch, buffet, and family gatherings with some hot parathas or steamed rice. What are you waiting for, go ahead and try out this fantastic recipe right away to relive the taste of summer.

*INGREDIENTS:

• 5 pieces – Raw mango
• 1 Tamarind, big gooseberry size
• 1 1/2 tbsp – Sambhar powder (add 2 tbsp is you want it to be spicy)
• 1/4 tsp – Turmeric powder
• 2 tsp – Grated jaggery
• Salt and water – As needed

For the tempering:

• 1 1/2 tbsp – Cooking oil or gingely oil
• 1/2 tsp – Mustard seeds
• 1 tsp – Urad dal
• 1 tsp – Cumin seeds/Jeera
• 1 tsp – Toor dal
• 10 – Small onions, or sambhar onions
• 15 – Garlic cloves
• A few curry leaves

*STEPS:

• Wash and slice the raw mango into big pieces.

  

• Taste the mango and check its sourness. Based on its sourness, adjust the quantity of tamarind and sambar powder.
• Cook the mango pieces for 5 mins by adding 2 cups of water
• Check it with a knife whether the mango pieces are cooked soft but look firm in shape.
• Remove the cooked mango pieces in a plate and soak the tamarind in the same water that we used to cook mango.
• Chop the onions, garlic cloves, and curry leaves.
• Heat oil in a kadhai and splutter mustard seeds, urad dal, toor dal, and cumin seeds.
• Sauté onions, garlic cloves, and curry leaves until onion turns transparent.
• Add the extract from soaked tamarind to the sautéed onion mixture.
• Add turmeric powder, sambhar powder, jaggery, and salt. Boil for 5-10 minutes until the gravy thickens.
• Lastly, add the cooked mango pieces, give it a boil, and switch off the flame after it thickens.
• You can add a tsp of gingely oil for garnishing.
• Enjoy with plain rice, any kootu, and appalam!

*NUTRITION:

• Calories: 110
• Carbohydrates: 27g
• Fat: 60g
• Cholesterol: 30g
• Sodium: 10mg

*NOTES:

• The quantity of sambar powder may vary according to the sourness of the gravy. Check the taste once the gravy boils and add more sambar powder if it is too tangy.
• Adding jaggery helps in balancing the sourness of mango and the spiciness of the sambar powder.
• You can add some grated coconut or coconut milk to the curry to make it more creamy and give it that south Indian touch.
• Make sure the mangoes are entirely raw, else the curry will taste sweet and not sour.