Raw Mango Curry (Pachamanga Curry)
This raw mango curry is easy to make and a great side dish for rice.
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Servings -5
Ingredients
- 1 medium raw mango diced (If you don’t like the skin, just remove it off before cutting the mango)
- ¼ teaspoon ground turmeric
- Salt
- Water
- A sprig of curry leaves
To grind
- 1 cup grated coconut
- ½ teaspoon cumin seeds
- 3 garlic cloves
- 2 - 3 green chillies
Tempered Spices
- 2 tablespoon oil
- 1 dried red chilli broken into small pieces
- ½ teaspoon mustard seeds
- Few curry leaves
Instructions
- Place grated coconut, cumin seeds, garlic cloves, and green chillies in a blender. Add a little amount of water, and grind them to a very smooth paste. Set aside.
- Meanwhile, place diced mangoes, ground turmeric, salt, and curry leaves in a deep bottomed pan. Add water just enough to cover the mangoes. Cook over a medium- high heat.
- When half done, add the coconut paste. Stir well, and cook again until the mangoes are well done. Check the seasoning, and add more salt if needed. Set aside.
- Now place another pan over medium heat. Add oil and mustard seeds. Allow to splutter. Throw in dried red chilli, and curry leaves. Fry for a while. Turn off the heat, and add the tempered spices to the mango curry. Mix well, and serve.
Nutrition
Serving: 1g | Calories: 296kcal | Carbohydrates: 28g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 264mg | Fiber: 4g | Sugar: 18g