Sweet Sour Raw mango curry or Maangai Pachadi is a treat for your taste buds. It is from my very own tambrahm cuisine. This recipe like, sweet sour pumpkin stew and orange peel kuzhambu has five different tastes in it. Jaggery, Raw mango pieces with the mango seed, salt and red chilies give a unique taste to the dish. We use kilimooku maanga or Bangaloreah for this recipe. It is a very popular mango variety in south India. You can try this with any mango, but kilimooku maanga is the best. This recipe is a one of the main dish in our menu on Varusha porappu or Tamil new year, April 14 that is.
Prep Time 10 mins
Cook Time 15 mins
Raw Mango chopped as small chunks 1 no. (do not peel the skin and keep the seed also)
Powdered jaggery 3 tbsp (depends on how sweet you want)
Oil 1 tsp
Mustard seeds 1/2 tsp
Hing 1/2 tsp
Curry leaves a few
Red chilies 1-2 nos.
- In a skillet, heat oil, add mustard seeds, hing, curry leaves and red chilies. Saute it for a second until the mustard seeds splutter
- Add the chopped raw mangoes and the seed, saute it for a minute. Add salt and add some water. Close the skillet with a lid.
- Let the mangoes cook completely. Add jaggery and mix well.
- If the curry is very runny, you can mix 1 tsp rice flour in water and add it to the curry. This makes it thicker. This is optional and I do not recommend this unless you need more volume.
The seed cooked along with the mangoes would give a little bitter taste. If you do not prefer this, you can avoid adding the seed. The pulp coated in the cooked seed is awesome, is a treat for taste buds like I said!
Serve hot with south Indian Meal.