Indulge in the exquisite flavors of Mango Mapas, a delightful South Indian curry that harmoniously combines the tanginess of raw mangoes with the creaminess of coconut milk. This recipe elevates the traditional dish by infusing it with aromatic spices and a rich coconut base.
Ingredients:
- 1 raw mango, peeled and cut into long strips
- 1 teaspoon cumin seeds (small jeera)
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 cup thick coconut milk
- 1 cup thinner coconut milk (2nd extract from coconut with water)
- 3 green chilies, cut into 3 or 4 pieces each
- 1/4 teaspoon ginger, finely chopped
- 1 teaspoon garlic, finely chopped
- 4 dried red chilies, broken in half
- 5 small onions, finely chopped
- 10 curry leaves
- 1 teaspoon mustard seeds
- 1 tablespoon coconut oil
- Salt, to taste
Preparation:
Place the raw mango strips in a pan and add the thinner coconut milk, ginger, garlic, green chilies, a pinch of turmeric powder, and salt. Cover the pan and bring the mixture to a boil.
In a grinder, blend cumin seeds, coriander powder, turmeric powder, and chili powder into a smooth paste.
Once the mango strips are cooked, add the spice paste to the pan and stir for about 5 minutes.
Pour in the thick coconut milk and stir continuously to prevent the curry from becoming too watery. Cook for an additional 5 minutes while stirring.
Remove the pan from the heat and set it aside.
In another pan, heat coconut oil. Add mustard seeds and let them splutter.
Add finely chopped onions and sauté until they turn golden brown.Add dried red chilies and curry leaves to the pan. Fry until they are well-cooked and slightly crispy.
Pour this tempering mixture into the prepared mango curry.
Experience the exquisite blend of flavors in Mango Mapas, where the tartness of raw mangoes harmonizes with the richness of coconut milk, while a medley of spices adds depth to this South Indian delicacy. Serve this tantalizing curry with rice and savor a taste of tradition with a twist.
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