How to Make Award-winning Ripe Mango Curry
Hello everybody, it's Jim, welcome to my recipe page. Today, we're going to make a special dish, Easiest Way to Make Favorite Ripe Mango Curry. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Ripe Mango Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ripe Mango Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Ripe Mango Curry is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Ripe Mango Curry estimated approx 15 mins.
To begin with this recipe, we must first prepare a few ingredients. You can have Ripe Mango Curry using 23 ingredients and 11 steps. Here is how you can achieve that.
Most of us have tasted raw mango curry and we know the curry undoubtedly turns flavourful. But how many here have tasted or even head about this curry which includes ripe juicy small sized mangoes? This Mangalorean style curry is the Epic way to devour mangoes. This Mangalorean style curry is a spicy version that incorporates ripe , juicy , sweet mangoes . Interesting ! Isn’t ? This aromat curry is cooked in very simpler steps and so common gets start cooking. Get ready to eat extra morsels. #goldenapron #week12 #CookClick
Ingredients and spices that need to be Get to make Ripe Mango Curry:
- For Grinding:
- 8 Dried Red Chillies
- 1 tablespoons Whole black pepper
- 1.5 tablespoons Fenugreek seeds
- 1 tablespoon Cumin seeds
- 3 roughly chopped Onions medium sized
- 5 Garlic pods
- 100 ml Coconut paste
- 3/4 teaspoon Turmeric powder
- as required to grind Water
- Other ingredients :
- 8 tablespoons Cooking oil
- 1 teaspoon Mustard seeds
- 3 Dried red chillies
- 1 teaspoon Ginger julienned
- as per taste Salt
- 1/4 teaspoon Hing / asafoetida
- 3 / small sized 6 Ripe sweet juicy mangoes medium sized
- 1/4 glass Water to dilute
- a big lemon sized ball Tamarind
- 1/2 tablespoon powdered jaggery
- 3 sprigs Curry leaves
- 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.
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