RAW MANGO CURRY


INGREDIENTS:

2 raw mangoes or kairis
1/2 tsp Turmeric powder
Salt
2-4 tbsp of jaggery
1 tbsp of coriander seeds
15 dry red chillies
2-3 tbsp of coconut oil
1 tbsp of raw urad dal
1/4 tsp of methi seeds
1 tbsp of raw rice
1/2 a coconut
1/2 litre water
2 tbsp of coconut oil
1/2 tsp mustard seeds
1 pinch of hing
A sprig of curry leaves


METHOD:
Take 2 raw mangoes or kairis
Cut it into pieces
Transfer it to a bowl and marinate with 1/2 tsp Turmeric powder, salt, 2-4 tbsp of jaggery
Mix it well, and keep aside

For Gravy
Roast 1 tbsp of coriander seeds on a low flame, roast until it releases an aroma, remove it aside.
Roast 15 dry red chillies until they are a little dark in colour and crisp, remove it aside

In the same kadhai, heat a tbsp of coconut oil
Add 1 tbsp of raw urad dal, 1/4 tsp of methi seeds, 1 tbsp of raw rice
Sauté until urad dal is brown in colour
Remove it aside when done.

In a grinder, add all the roasted ingredients
Add 1/2 a coconut
Grind into a fine paste

In a vessel, add the raw marinated mango, all the grinder masala and add 1/2 litre water to it
Rinse the grinder jar with a little water if needed
Switch on the flame, give the curry a good stir, cover and cook for 10-12 minutes


For tadka,
Heat a small kadhai,
Heat 2 tbsp of coconut oil
Splutter 1/2 tsp mustard seeds
Add 1 pinch of hing to it
Shut the flame
Add a few curry leaves
Temper the raw mango curry with the tadka, cover the curry immediately, let it rest for 4-5 minutes

Serve


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Produced by- Shashank Alshi, Shivani Jaiswal & Team




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