Summary

Recipe Story

What is a Curry? The term curry derives from kari, a Tamil word meaning sauce and referring to various kinds of dishes common in South India made with vegetables or meat and usually eaten with rice. The term is used more broadly, especially in the Western Hemisphere, to refer to almost any spiced, sauce-based dish cooked in various south and southeast Asian styles, or to anything that one might eat in an Indian restaurant or curry house. This imprecise umbrella-term is largely an artifact of the British raj. Well-known Indian dishes include Korma, Madras, Vindaloo, Butter Chicken and Rogan Josh. Curry used in this sense is often accompanied by breads like naan, roti or popadums.

Ingredients

How to make mango curry

First steam-cook raw mangoes in the pressure cooker.Then after cooling, gently peel off their skin and take out their pulp.
Then grate half of the coconut .Then add little water to that and grind/ churn in a mixer and squeeze out its juice or coconut milk in a stainless steel utensil. You can use ready to use coconut milk (Dabur's) available in the market in case if you are in a hurry or want to save the labor.The only thing is you have to add water to that ready coconut milk in appropriate proportion.
Grind garlic and green chilies together in a mixer into a fine paste.
Heat 2 table spoon full oil or Ghee in a pan. Then add cumin seeds or mustard seeds and let that crackle.Then add asfoetida,curry leaves and finely cut coriander leaves.Then add finely ground garlic-chilly paste and fry.Then add raw mango pulp and Rassam masala or Sunday masala if you want. Stir fry whole thing for minute. Then add coconut milk or coconut juice, pinch of salt,sugar for taste and mix everything well. Let this boil for a minute and take off from the fire immediately.(Don't boil too much)Serve hot with steamed plain rice or Jeera( Cumin )rice or pulao