Ingredients
1. Uppumanga / raw mango in brine – 150gm (3 – 4 small)
2. Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp (optional)
Green chilies – 2 – 3, slit
Curry leaves – A few
Water – 1.5 – 2 cups
3. Grated coconut – 3/4 – 1 cup
Shallots – 2-3
Cumin seeds – 1/4 tsp
4. Coconut oil – 1 tbsp
Mustard seeds – 1/2 tsp
Dry red chilies – 2, broken
Shallots – 2, sliced
Method
1. Cook the mango slices in its brine ( or 1.5 cups of water if the mangoes are very sour) with turmeric powder, chilly powder, curry leaves and green chilies till soft.
2. Grind the coconut, cumin seeds, and the pearl onions to a fine paste.
3. Add this coconut paste to the cooked mango and mix well. Add hot water, if its very thick. Cook for a few minutes and remove from heat.
4. In a small pan, heat oil over medium-high. Splutter mustard seeds and fry dry red chilies and shallots. Fry until shallots turn golden and pour this to the mango curry. Serve hot with rice.
We tried EGG-MANGO curry,but we couldn’t get those colours,but tastes GOOD!!
Thanks 🙂
Forgot to mention that the difference in colors might be because of the chilli powders used..
we don’t get uppumanga here and i don’t have the patience to make it from scratch..so i tried the recipe with brined olives..yum yum..but i like our uppumanaga curry better though 🙂