June 30, 2010
Written By Srivandya
My childhood memories are mostly related to food. Food cooked by my avva (grandma,) trips to udipi restaurant, eagerly waiting for magi noodles on Saturdays, first trip to Nirulas, bhelpuri and bajjis on a beach, momos at kullu…there are a lot more.
The recent memories of food if you ask me would always be home cooked food by my dearest ma. I always long to be home where I can just sit without thinking what to be cooked and still get the best food laid and being pampered to eat. My mom has got cooking genes from my grandmother, who would cook for a large family and still be ready for more. I still not understand how she managed to cook for a family of ten (plus) relatives who were regular visitors.
Last summer when I went to Delhi, I specially asked for this mango curry (Mamadi pandu Pulusu…in Telugu)
I’m very sure that every south Indian family knows about this curry and has their own way of making it…just like sambaar.
Watching mom making this was an excellent way to learn. Also, this recipe holds a very special place in my life because it happens to be my last meal with avva.
Back to the recipe…
Pairing of mango pulp with tamarind brings a unique flavour. You will appreciate more if you like sour foods. This has all the elements…sweet, spicy, tangy, and saucy. You can use any variety of mangos like Alphonso or Banginapalli but make sure that there are no threads and has good amount of pulp in it.
You can serve this alongside the plain white rice or if you are like me, eat it with curd rice.
One Mango fruit (cut in two)
Tamarind pulp 2 tablespoons
Mustard seeds 1 teaspoon
Green chillies 3-4
Kashmiri red chilli Powder 1 teaspoon
Powdered jaggery 3 teaspoon
Salt to taste
Oil 1 tablespoon
Methi (fenugreek) seeds 4-5
Heat oil in a pan over medium heat. Add mustard seeds and let it splutter.
Next, fry methi seeds till it turns golden.
Add curry leaves, green chillies, jaggery and tamarind paste. Add ½ glass of water and allow it to boil till all the water is evaporated and the mixture starts to thicken.
At this point, add salt, red chilli podwer and give a nice stir.
Add mango pieces and water if required. Cook mangoes in the gravy till all the gravy sticks to the mangoes and it looks gooey.
Let it simmer for few minutes before it’s ready to be served
Labels: Curries ·