Mildly spicy, tangy and sweet raw mango curry, a traditional Mangalorean style curry is another delicious way you can enjoy seasonal mangoes albeit raw.Chunks of mango are cooked, sweetened with jaggery and elevated to a curry or lip smacking dish by adding a simple south Indian tempering of mustard, lentils and dry red chilies.
Wash, peel and cut raw mango into large chunks. Discard the seed.
Transfer to a saucepan and add just enough water to cover it.
Bring to a boil on medium heat and cook until the mango chunks have just cooked and turned soft. Do not over cook!
Add chopped or slit green chilies (or you can add it in the tempering).
Stir in ½ to ¾ cup jaggery powder and mix well.
Once the jaggery has melted, do a taste test and see if you need more.
(If preferred, you can add a pinch of salt here. Not too much! This is optional)
Simmer for a couple of minutes.
In a small saucepan, add 1 tablespoon coconut oil.
When hot, add ½ teaspoon mustard seeds and after the have popped and crackled, add ½ teaspoon urad dal or split white lentils.
Let it turn a bit brown and then add cut up dry red chilies (1), ¼ teaspoon hing or asafetida powder and few curry leaves.
Stir and then add the tempering to the hot raw mango curry.
Gently stir and serve hot or warm with any meal!
Enjoy and Happy Cooking/Eating!