Ripe mango in spicy sweet gravy.
This dish is from the Madwa community of Udupi area, Karnataka, South India. It is Satvik (no onion, no garlic) and is served during 'sadya' at the Hanuman temple at Ernakulathappan Temple Complex during Rama Navami.
Recipe source: Mrs. Madwa Raj
Ingredients:
Ripe mango - 2
Salt
Turmeric powder - 1/2 tsp
Til seeds - 1 tbsp
Coriander seeds - 1 Tbsp
Channa Dal - 1 tsp
Urad dal - 1/2 tsp
Jeera - 1 pinch
Dry Red chilly - 4 to 6
Fresh coconut - 1/2 cup
Jaggery - 1 tbsp
For spluttering:
Refined oil / coconut oil - 1 tbsp + 1 tsp
Mustard seeds - 1 tsp
Red chilly - 1
Curry leaf - 1 sprig
Method:
Start by peeling the mango and removing the flesh from the seed.
Extract any left over pulp from the skin and discard it.
Add this pulp to the cut mango pieces.
Add in the mango seeds too.
Boil in ample water with salt and turmeric powder.
Dry fry the til seeds, till they pop. Keep aside.
Next fry the coriander seeds, urad dal, channa dal, jeera and red chilly in 1/2 tsp oil, till the dals turn red.
Add the fried seeds and dal with the til seeds.
Once the mango gets cooked, add the jaggery and mix well.
Grind the fried ingredients with fresh coconut.
Add the ground paste to the cooked mango.
Mix well and bring to a boil.
Splutter mustard, red chilly and curry leaf in the rest of the oil and add to the boiled curry.
Curry is ready.
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