Manga Curry

🔥 Prep

• Wash, peel, and cut the 1 pc raw mango into small, bite-sized cubes or thin slices.
• Measure out 1.5 tbsp chilli powder and 1.5 tsp salt into a small bowl and mix to form a spice blend.
• Measure out 1 tsp mustard seeds, 0.25 tsp asafoetida, and 10 pcs curry leaves separately for tempering.
• Measure 2 tbsp coconut oil and keep ready near the stove.

🔥 Cook

• 1. Heat a heavy-bottomed pan or kadai over medium heat and add the 2 tbsp coconut oil.
• 2. Once the oil is hot, add the 1 tsp mustard seeds and let them splutter for 10-15 seconds.
• 3. Immediately add the 0.25 tsp asafoetida and 10 pcs curry leaves, frying for 5 seconds until fragrant and crisp.
• 4. Reduce heat to low and add the cubed raw mango pieces to the pan.
• 5. Sprinkle the prepared chilli powder and salt mixture over the mango pieces.
• 6. Stir thoroughly to coat every piece of mango evenly with the spice mix and tempered oil.
• 7. Cook on low heat for 5-7 minutes, stirring occasionally, until the mango pieces soften slightly but retain their shape and the raw smell of the chilli powder disappears.
• 8. Turn off the heat and let the curry rest in the pan for 10 minutes to allow the flavors to meld and the mango to absorb the spices fully.

🔥 Serve

• Transfer the Manga Curry to a clean, dry glass jar or serving bowl.
• Serve as a spicy, tangy accompaniment with curd rice (thayir sadam) or steamed rice and sambar.
• Enjoy as a condiment alongside dosa, idli, or chapati.
• Stores well in the refrigerator for up to 1 week in an airtight container.