It is the season for mangoes of all shapes and sizes! In India, we are blessed to have a large variety of mangoes. Of these, there is a special mango that grows in the forests of Kodagu or Coorg in Southern India. This mango is a wild variety and has a very different taste. It is sweet and sour and has a peppery tang, which is very unique. Like all other mangoes, these mangoes are rich in fibre and are packed with nutrition.
In this post, I’ll share a recipe for a delectable curry that we make using these wild mangoes. It is a dish we absolutely love and the flavors are unparalleled. It is always a pleasure to see everyone eat this curry with delight, enjoying every morsel. The best part of this dish is getting to eat a mango kernel and sucking it of all the juices it has absorbed!
Let us see how to make wild mango curry.
6 semi-ripe wild mangoes
1/2 tsp. red chili powder
1 tsp. Turmeric powder
½ tsp. Coriander powder
¼ tsp. Cumin powder
Salt to taste
2 tbsp grated Jaggery, dissolved in ¼ cup water and strained
Grind to a powder:
1 tsp. Coriander seeds; ¼ tsp. Cumin seeds; ¼ tsp. Mustard seeds, a pinch of Fenugreek seeds
For the seasoning, you’ll need:
1 tbsp. oil
¼ tsp. Mustard seeds
1-2 dry Red chilies, broken and deseeded
6-8 Curry leaves
2-3 cloves of Garlic, crushed
1 medium-sized Onion, chopped
1-2 green chillies, slit and deseeded
- Wash the mangoes and slice each mango on either sides of the seed so that you get three slices including the seed. Place the cut mangoes in a bowl. Add chily powder, turmeric powder, coriander powder, cumin powder and salt. Mix well. Set it aside for 10 minutes.
- Heat a tawa or frying pan and on a slow flame roast the corainder seeds, the cumin, the mustard and the fenugreek for a few seconds each, one at a time. Stir constantly to avoid burning. Cool and grind to a fine powder. This should give you a black masala.
- Heat oil in a pan. Add mustard seeds to it and when it sputters, add the onion. When the onions soften, add the broken red chilies, garlic, curry leaves and the green chilies. Fry for a minute.
- Now, add the marinated mangoes. Add 1 cup of water and cook the mangoes on a slow flame till done (would take 5-7 minutes). Make sure that you keep stirring the dish every few minutes.
- Next, add the powdered masala and jaggery. Mix well. Cook till the gravy thickens.
Wild Mango curry is ready. This is best served with hot rice or Akki Vottis.
- You can remove the skin and use the whole mango without slicing it. I prefer to leave the skin on and slice it. You can choose to make it your way.
- If you do not have access to these mangoes, don’t be disheartened! You can make this curry with locally available mangoes. In such a case, use semi-ripe mangoes and cut them into small pieces. Though the same flavors cannot be recreated, it still tastes good.