Mangalorean Mango Curry | Ripe Mango Curry | Ambe Upkari | Mavina Hannina Saaru | Mango Curry

Mangalorean Mango Curry | Ripe Mango Curry | Ambe Upkari | Mavina Hannina Saaru | Mango Curry

Mangalorean Mango Curry | Ripe Mango Curry | Ambe Upkari | Mavina Hannina Saaru | Mango Curry with a detailed photo and video recipe. Mangalore style mango curry is a spicy, tangy and sweet mango curry made with wild ripe mangoes, fresh ground masala and jaggery.

Mangalorean mango curry is a traditional delicacy from Mangalore cuisine. During the summer when mangoes are available in plenty, this is the common preparation in many Mangalore households. This is sweet, spicy, tangy and goes well with rice or you can serve it as a side dish with a south Indian meal.

ripe mango curry mangalore style

The mangoes used in this curry are of a particular variety which is very small in size, juicy, tangy and slightly sweeter and a bit more fibrous than the other varieties, these mangoes are referred to as wild mangoes ( katu kukku in Tulu ). All over the country, countless natural varieties grow wild, each with characteristics influenced by local soil and climate conditions. Wild mangoes tend to be small, rich in fibre and thus good for digestion. Wild mango trees are harder and more disease resistant than commercial varieties. But developments inexorable march has meant land being cleared for infrastructure projects or plantations and farms and so there is a very real risk of some wild varieties being lost forever.

wild mango
A local variety of wild mangoes (katu kukku in Tulu).

This wild mango curry is very simple and packed with great depth of flavour. It has the perfect blend of spice and sour flavour that makes it a lip-smacking one. Do try this and make your family drool after this finger-licking spicy, little sweeter mango curry. I bet they will surely ask for an extra serving of rice to relish this curry.

Finally, I would like to highlight my other Mangalorean cuisine collection with this post of the Mangalorean Mango Curry. It includes recipes like kudu basale saar, pineapple sasive, tajank palya, kaadu peere sukka, harive soppu palya, kembal pickle, mushroom sukka, huruli chutney, thimare tambuli. Further, I request you to check my other recipes collection like,

Recipe card for Mangalorean Mango Curry:

Mangalorean Mango Curry | Ripe Mango Curry | Ambe Upkari | Mavina Hannina Saaru | Mango Curry

Mangalore style mango curry is a spicy, tangy and sweet mango curry made with wild ripe mangoes, fresh ground masala and jaggery.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Main Course
Cuisine: Indian, mangalore cuisines
Servings: 6 people
Author: Yashashwini Kotian

Ingredients

Ingredients

  • 10 number wild mangoes ripe
  • 4 number Byadagi red chilli
  • 1 tbsp coriander seed
  • 1 tsp cumin seed
  • ¼ tsp methi seed
  • 1 tsp mustard seed
  • 1 tbsp jaggery
  • 1 onion chopped
  • 4 pod garlic
  • ½ or 1 cup coconut grated
  • salt to taste
  • oil for cooking
  • few curry leaves

For tempering

  • 3 tbsp oil
  • 1 tsp mustard seed
  • 4 pod garlic crushed
  • 1 dry red chilli broken
  • few curry leaves

Instructions

  • Wash the mangoes well under running water. peel the mango easily using your fingers. keep the whole mangoes with pulp in a bowl and put the peel in another bowl.
  • Next, nicely squeeze the peel in water to extract any mango pulp sticking to it. later discard the peel and keep the retained water.
  • Add peeled mango and retained water into kadai and add 1 tbsp jaggery, ½ cup water and salt to taste.
  • Cook for 5 minutes on medium flame.
  • Heat frying pan add little oil and add 4 byadagi red chillies, 1 tbsp coriander seed, 1 tsp cumin seed, 1 tsp mustard seed, ¼ tsp methi seed, few curry leaves and fry on low flame. let it cool down and then transfer to mixi jar.
  • Add 1 onion and 4 garlic cloves, ½ cup grated coconut, little water to mixi jar. grind to a fine paste.
  • Add the ground masala to kadai and add little water to adjust the consistency. mix well.
  • Cover and cook 7 to 8 minutes on medium flame.
  • For tempering, add 3 tsp oil, 1 tsp mustard seed, 4 garlic cloves, 1 broken red chilli, few curry leaves and pour into mango curry.
  • Serve with hot parboiled rice!

Video

Notes

  • Use pulpy, tangy wild mangoes for this dish. If you could not find any of the above mango varieties, then use any small variety of ripe mangoes which are fibrous in texture.
  • Adding jaggery is just to balance the sourness from the mangoes, you can omit to add it if your mangoes are sweet enough
  • If your mangoes are not sour, you can add little tamarind to make it tangy.

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