This is an heirloom recipe that is very dear to my heart. This is my mom’s recipe. It brings back many happy memories that I shared with her. Of course, my curry never ever tastes as good as my mom’s did but I keep trying my best for my daughter. Rice bowl with this curry is my daughter’s comfort food. So I love making it for her.
Mangoes, both raw and ripe, are flooding the markets now. In India, right from the fragrant spring blossoms, this king of fruits announces its grand arrival! Early in the summer season, raw mangoes are used for making pickles, chutneys, drinks and curries.
This is one such coconut based curry, very typical of the coastal region my ancestors came from. Freshly scraped coconut, coconut milk and coconut oil are used to make this curry. I love the foamy and absolutely delectable flavor of coconut milk. So when I spotted the coconut cream can at Trader Joes, I had to check it out. I used only ½ cup of the coconut cream for this velvety curry. I have streamlined the recipe using just coconut cream. In the traditional recipe, freshly scraped coconut is ground with the spices and to extract coconut milk.
Yes, you know me;) Always trying to find a short cut without compromising the taste. I am hoping that you find this recipe more accessible, as it cuts down on preparation time. Because I seriously do not want you to miss on this uniquely flavorful curry! It is sweet and sour and spicy and ooooh so good!
For the masala (spice mixture)
- 1 teaspoon virgin coconut oil
- 1 teaspoon urad dal
- 1 teaspoon raw grains of rice
- 1 teaspoon coriander seeds
- 5 or 6 black peppercorns
- 3 methi (fenugreek) seeds
- ¾ teaspoon red chili powder (or to taste)
- 1 teaspoon dried tamarind pods or ½ teaspoon tamarind concentrate (optional) I use it only if the raw mango is not very sour.
- 1/3 cup water to blend the masala
For the curry-
- 1 teaspoon virgin coconut oil
- ½ teaspoon mustard seeds
- 2 methi (fenugreek) seeds
- 1/8 teaspoon hing or asafetida powder
- 1 cup raw mango pieces- 1 small green mango peeled and seed removed
- ¾ teaspoon turmeric powder
- 1 cup water
- Sea salt to taste
- 1 tablespoon jaggery or brown sugar
- ½ cup coconut cream mixed with 1 teaspoon flour and ½ cup water
To make the curry-
- Make the masala paste- Heat the oil in a pan over medium heat. Lower the heat and add the urad dal, rice, coriander seeds and the methi seeds. Let them fry until they are fragrant and golden in color, about 1 to 2 minutes. Shut the heat off and add the red chili powder. Stir with the hot ingredients, to roast the chili powder. Let it cool. Then grind the mixture with the 1/3 cup water and the tamarind (if needed). Set aside.
- In a saucepan, heat the teaspoon of coconut oil over medium heat. Add the mustard seeds, methi seeds and hing powder. When the mustard starts to splutter, add the raw mango pieces. Give it a quick stir to coat the mango pieces with the tempered spices. Add the turmeric powder and stir again for about 30 seconds or so.
- Add the 1 cup of water and the sea salt. When the water comes to a boil, reduce the heat, cover the pan and let the raw mango cook until tender, about 4 to 5 minutes.
- Remove the lid, add the jaggery and stir until dissolved. Add the ground spice mixture and the coconut cream mixture.
- Stir well.Let the curry simmer on low for a few minutes. Do not let it come to a rolling boil.
- Serve with rice and freshly made raw mango pickles!
Enjoy this delicately balanced sweet, sour and spicy curry….and did I mention creamy?:)
Hope to see you all there!