Mango curry

Mango is a stone fruit or drupe with a single large pit. It is widely found in South Asia during the summer. The fleshy and sweet golden Alphonso variety is very popular, though expensive. Now is the season for mangoes in Kerala. When I go for my walks, I see many mango trees laden with the green fruit. Its a treat to have unripe mango pieces with salt and chili powder. They are also oft pickled too.

Mom made this traditional manga curry with our neighbor aunt's Moovandan mango. 

The building blocks of the curry...

(1) For the grind,

Coconut, grated - 1/2 cup

Cumin seeds - a bit

Chili powder - 1/4 tsp

Turmeric powder - a pinch

Shallots - 2

Salt - 1/4 tsp

(2)Unripe mango - 1

Water - 1 cup

(3) For the tempering,

Coconut oil - 1 tsp

Mustard seeds - a tad

Red chili, dry - 1

Cumin seeds - a smidgeon

Fenugreek - a speck

Curry leaf - a few

The formula...

Grind all components in (1) to a paste. Peel mango and cut into small pieces. Add these into the ground amalgam and grind again into a fine paste. If the mango is too sour, add fewer pieces. Add water to the aggregate and mix well. Set aside.

Start preparing the tempering by heating oil in a pan. When it heats up, add in the rest of the items in (3) and fry them. Add in the mango blend and bring to boil. Depending on the required thickness of gravy, sprinkle additional water. Relish with red rice.