19 April, 2017
Raw & ripen mango curd curry | Mavinakayi & hannu mosaru bajji |
Trying to make maximum out of mango, this summer season. Recently I shared Upma/Uppittu recipe using raw mango and today I’m here to share a curd based curry using both raw & ripe mango.
It is very simple to make with few handy ingredients at home and goes very well with hot rice, phulka, roti, plain paratha, dosay/dosa etc.
Today I paired this curry along with finger millet roti / Ragi rotti. I have explained the recipe of mango curry in detail with step wise images.
Please check the recipe of Ragi rotti → here
Ingredients : measuring cup used – 200 ml
- Grated fresh coconut – 1/3 cup
- Roasted gram – 1/4 cup
- Coriander leaves – a fist full
- Green chilli – 2 to 4 (adjust)
- Turmeric powder – 1/8 tsp
- Grated raw mango – 1/4 cup
- Ripe mango pulp – 1/2 cup
- Curd – 1/2 cup
- Salt to taste
For tempering :
- Ghee – 1/2 tbsp
- Mustard seeds – 1/4 tsp
- Hing – 1/8 tsp
- Curry leaves – few
PROCEDURE :
- Grind together coconut, roasted gram, green chilli,turmeric powder and coriander leaves along with little water till smooth
- Heat ghee in a pan, add in all the ingredients under the heading “for tempering”
- Add in ground paste and saute it till raw smell goes away
- Now add in raw mango, ripe mango and curd, mix well
- Add salt and let it boil for a while
- Remove from the fire and serve with any kind of roti/plain rice
You might also like to check → Sprouted methi &mango chutney/tokku, raw mango chutney, Raw mango Kharabath/Upma, maavinakaayi chitranna/raw mango rice, Raw mango Pickle, Instant mango pickle