Skip to main content

Mango Curry...sweet, tangy & spicy





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.

Ingredients

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
Curry leaves

Directions

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

Comments

  1. My grandmother used to make something similar to this, i can remember how delicious it was. Yours look just as good as my grandma's, thank you for sharing this recipe:-)

    ReplyDelete
  2. never had this pulusu before ....it looks very delicious n tempting ...thanks 4 sharing

    ReplyDelete
  3. Wow, I love the fact that this is a curry of a ripe mango. Beautiful presentation and pic.

    ReplyDelete
  4. Had tasted this dish sometime bak n loved it..Was browsing a lot 4 this recipe to try out at home..Thx a ton 4 posting it!!

    ReplyDelete

Post a Comment

Dear Readers,

Thanks for taking the time to leave a comment.
I do read each comment and greatly value the feedback from readers. If I delay in replying to your comments, please bear with me.I will try to respond as early as possible.

Please note that comment moderation has been enabled to keep the website free of inappropriate comments.So keep it clean. Stay on topic. No spam.

Cheers!
Srivandya

Popular posts from this blog

Punjabi Karela Sabzi

Here’s this bitterly sweet recipe that I've been dying to share with you. As a kid there was this one veggie that I have always found super intimidating was – Bitter Gourd. As years have grown by, I have started liking mom’s Punjabi style karela recipe. Mom was behind me to use it on a regular basis as it helps in controlling blood sugar levels. Did I ever mention that she made me drink bitter gourd juice every morning on an empty stomach to control my blood sugars? Actually it helps. It has plant insulin which brings down your sugar levels. Back to the recipe…I saw it…I grabbed it....and then I got home, and didn't really know what to do with it. I have always eaten at my Delhi home but never made it myself. Googled but wasn’t very sure. One international call, jotted the recipe on back of the grocery bill and decided to make it instantly. --> Ingredients Bitter Gourd/ Karela 2 Chopped onions (1 medium size) Chopped tomatoes (2 medium size) Crus

Diabetic Friendly Eggless Chocolate Cake

After visiting a sugar free chocolate studio, I was really inspired to bake something on my own. Chocolate cake seemed to be the best way to start. Ditching the traditional way of making sweets and savories for Vijaya Dashmi, I baked a cake for hubby and a small group of Indian friends.   Ingredients All purpose flour 1 cup Salt ½ teaspoon Baking powder 1 teaspoon Baking soda 2 teaspoons Unsweetened cocoa powder ½ cup Sugar substitute – 6 teaspoons Vegetable Oil – 1 cup (I used sunflower oil) Milk – ½ cup Vanilla Extract – 1 teaspoon White sugar free chocolate 1 slab Method Preheat the oven to 160C Sift together the flour, salt, baking powder, baking soda, cocoa and sugar substitute into a large mixing bowl. Add vanilla extract, oil and milk. With an electric mixer, beat at medium speed for 3 to 4 minutes. Grease the baking pan with oil and flour. Pour the batter evenly into the baking pans. Place the pan on the middle shelf and bake for 20 to 2

Smoked Vegetable Biryani

I have to admit that when I’m cooking something new, I aim to post the recipe here. But luck doesn’t always favor. Either the picture is not satisfactory or we are too impatient to wait for the photo session to get over or the dish itself disappoints me. I have to admire the food bloggers, who are so regular in posting new recipes with beautiful looking pictures. Anyway, I’m glad to post a new recipe here after getting convinced that this biryani is the best that I have ever made.  The biryani features many of the same ingredients that I have used all these years but the end result is entirely different. I thought it would be fun to show that with the simple addition of charcoal, you can take the recipe to an entirely new direction. This recipe is my aunt’s, who learnt it ages ago while doing her home science course. She then passed the recipe to all her sisters and that’s how I got to learn how to cook vegetable biryani. The only change/ addition that I made was th