Mangai Curry

Tribute to R E Lalitha and Lokambal 



A simple, tangy raw mango pickle-style curry

What You’ll Need

  • 1 raw mango (preferably Kili Mooku variety)
  • ½ tbsp chilly powder
  • Salt to taste
  • ½ tsp mustard seeds

Roast & Grind

  • A small piece of asafoetida
  • ¼ tsp fenugreek seeds
  • 1 tbsp sesame oil

Method

  1. Wash and chop the raw mango into small bite-sized pieces.
  2. Add salt and chilly powder to the mango pieces and toss well.
  3. Heat a small frying pan with 1 tsp sesame oil.
  4. Add the asafoetida. Once it puffs up, add the fenugreek seeds and roast until aromatic.
  5. Let it cool, then grind into a coarse powder.
  6. Add this roasted powder to the mango mixture and mix well.
  7. In the same pan, heat the remaining oil and temper with mustard seeds.
  8. Pour the tempering over the mangoes and mix thoroughly.

Serve as a flavorful side with curd rice or simple South Indian meals.