Easy Ripe Mango Curry Recipe | Yummy food recipes By, 2020-05-09 Easy Ripe Mango Curry Recipe | Yummy food recipes Discover the taste of Easy Ripe Mango Curry Recipe. This dish is yummy, tasty, and easy to make. It is prefect for any occasion. Prep Time: 15min Cook time: 20min Ingredients: 3Whole ripe mangoes , peeled,1/2 cupMango pulp,4Peppercorns (kalimirch),4Whole dry Kashmiri red chilies,1/4 tspFenugreek (methi) seeds,1/2 tspMustard seeds ( rai / sarson),1/2 tspCumin seeds (jeera),3/4 cupSliced onions,1 tbspChopped garlic (lehsun),1 tspChopped ginger (adrak),2 tbspOil,8Curry leaves (kadi patta),1/2 tspTurmeric powder (haldi),1 1/2 tbspGrated jaggery (gur),4 tbspTamarind (imli) pulp,Saltto taste, Instructions: Heat a small non-stick pan, add the peppercorns, red chilies, fenugreek seeds, mustard seeds and cumin seeds and dry roast them on a medium flame for 3 minutes or till the spices leave an aroma. Once done, switch off the flame and transfer these roasted spices into a mixer, add the onions, garlic and ginger and blend into a smooth paste and keep it aside. Heat the oil in a deep non-stick pan, add the curry leaves and fry on a medium flame for a few seconds. Add the prepared onion-spice paste and turmeric powder and fry on a medium flame for 7 minutes or till the oil separates from the curry and stir continuously. Add the mango pulp, jaggery, tamarind pulp and salt, mix it well and cook on a medium flame for 6 minutes and stir occasionally. Add the peeled whole mangoes to the curry and mix it gently and once done, switch off the flame and serve it with steamed rice.
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Easy Ripe Mango Curry Recipe

Tired of have ripe mango juice and ice cream, want to try some innovative dish with ripe mango/ Then try this Ripe Mango Curry Recipe that is a popular dish of Karnataka. This dish can be made very easily at your home and dish is best when you want to have something different and special. This dish is a perfect weekend lunch or dinner. Let’s follow this recipe.

Ingredients

  • 3Whole ripe mangoes , peeled
  • 1/2 cupMango pulp
  • 4Peppercorns (kalimirch)
  • 4Whole dry Kashmiri red chilies
  • 1/4 tspFenugreek (methi) seeds
  • 1/2 tspMustard seeds ( rai / sarson)
  • 1/2 tspCumin seeds (jeera)
  • 3/4 cupSliced onions
  • 1 tbspChopped garlic (lehsun)
  • 1 tspChopped ginger (adrak)
  • 2 tbspOil
  • 8Curry leaves (kadi patta)
  • 1/2 tspTurmeric powder (haldi)
  • 1 1/2 tbspGrated jaggery (gur)
  • 4 tbspTamarind (imli) pulp
  • Saltto taste

Directions

  • Heat a small non-stick pan, add the peppercorns, red chilies, fenugreek seeds, mustard seeds and cumin seeds and dry roast them on a medium flame for 3 minutes or till the spices leave an aroma.
  • Once done, switch off the flame and transfer these roasted spices into a mixer, add the onions, garlic and ginger and blend into a smooth paste and keep it aside.
  • Heat the oil in a deep non-stick pan, add the curry leaves and fry on a medium flame for a few seconds.
  • Add the prepared onion-spice paste and turmeric powder and fry on a medium flame for 7 minutes or till the oil separates from the curry and stir continuously.
  • Add the mango pulp, jaggery, tamarind pulp and salt, mix it well and cook on a medium flame for 6 minutes and stir occasionally.
  • Add the peeled whole mangoes to the curry and mix it gently and once done, switch off the flame and serve it with steamed rice.
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