Characterized by the generous use of tamarind, fresh coconut and coconut oil, tangy and sour flavours are a favourite in coastal Karnataka. This recipe is a favourite from Udupi, a raw mango curry that is tart and delicious. Read Rashmi Gopal Rao’s story on South Canara cuisine’s imaginative use of mango here.
RECIPE: Mavinkai Palya
Raw mango curry
2 raw mangoes
4-5 red chillies
½ cup fresh coconut
½ tsp mustard seeds
2-3 tbsp jaggery (adjust per taste and sourness of the mango)
1 tsp turmeric
Salt, to taste
3-4 tbsp coconut oil
1 tsp mustard seeds
1 tsp urad dal
2 red chillies, roughly torn
5-10 curry leaves
Remove the skin of the raw mango and cut into medium-sized pieces.
Heat coconut oil in a pan and add mustard seeds.
Once they splutter add the rest of the items under seasoning and add the mango pieces.
Add salt, turmeric, jaggery and mix well. Do not add water. Cover and cook.
Grind coconut, mustard seeds and red chillies to a smooth paste.
Heat oil in a pan and fry this mixture separately for a few minutes.
Then add the mixture to the mangoes being cooked.
Mix well and cook until the mangoes are soft and blend with the coconut mixture.
Tastes best with hot rice
Note: This dish is prepared without water and has a shelf life of about 3-4 days.
Banner image by Cook Like Priya
ALSO ON THE GOYA JOURNAL