In coastal Karnataka, the ripe mango is as treasured as the raw fruit, and finds its way into sauces and in preparations where it is used for both flavour and aroma, and as a substitute for jaggery as sweetener. Read Rashmi Gopal Rao’s story on South Canara cuisine’s imaginative use of mango here.
RECIPE: Mavina Hannina Sasve
Sweet & tangy ripe mango curry
2 ripe mangoes
4-5 red chillies
½ cup fresh coconut
½ tsp mustard seeds
1 tsp jaggery
Salt, to taste
2 tsp coconut oil
1 tsp mustard seeds
2 red chillies, roughly torn
4-5 curry leaves
Extract the pulp of the ripe mangoes, removing the skin and seed.
Mash well adding a little water to ensure a thick, pulpy consistency.
Grind coconut, mustard seeds and red chillies into a smooth paste and add to the mango pulp.
Add salt and jaggery (if the mangoes aren't sweet enough) to the mixture.
Heat coconut oil in a pan and add mustard seeds.
Once they splutter, add the red chillies and curry leaves, and pour over the mixture.
Tastes best with hot rice and shavige/idiyappam/string hoppers.
Note: You can substitute the red chillies with green chillies while grinding.
Banner image by Soumya Recipes
ALSO ON THE GOYA JOURNAL