This tangy curry is known as a rice-puller. This curry with
even just plain, white rice makes a very scrumptious meal. Usually,
semi-ripe small mangoes are taken for cooking and cut into four
with the seed.
Ingredients
1.
6 semi-ripe, small mangoes
2.
1 tsp salt
3.
1 tsp chili powder
4.
2 tsp roasted curry powder *
5.
¼ tsp turmeric powder
6.
2 medium onions, diced
7.
5 - 6 green chilies, sliced, de-seeded if preferred
8.
½ tsp mustard seeds
9.
1 ½" pandan leaf
10.
1 sprig curry leaf
11.
3 - 4 fenugreek seeds
12
2" cinnamon stick
13.
2 tbsp oil
14.
½ cup warm water
15.
1 tbsp sugar
* For roasted curry powder:
8 oz coriander seeds
1 tbsp peppercorn
2 tbsp washed and dried raw rice
4 oz cumin
1 sprig of curry leaves
10 cardamoms , seeds only
2 oz sweet cumin
4” pandan leaf
2” cinnamon stick
2 tsp fenugreek
5 cloves
Serves
6
Method
1.
To make the curry powder, roast each condiment
separately over a moderate heat, shaking the pan frequently,
until each becomes a dark golden brown color, taking care not
to burn. Roast the rice until light golden brown and put all
ingredients into a mortar and pestle or grinder and grind to
a fine powder. Store in an air-tight jar.
2.
Quarter the mangoes with the skin and seed. Marinate with salt,
turmeric powder, roasted curry powder and fenugreek seeds.
3.
Heat the oil in a heavy-bottomed saucepan over a moderately
high fire. Sauté onion, green chili, pandan leaf, curry leaves
and cinnamon stick until fragrant and golden. Add the chili
powder. Mix well and add the mustard seeds and allow the seeds
to pop. Add the mango and water. Immediately reduce heat.
4.
Cover with a tight lid and cook for about 30 - 40 minutes over
low heat. Add more water if curry becomes too dry. Add more
salt if required. Add the sugar just before removing from fire.
Chef’s
tip:
If more gravy is desired, then add
a little more water just before removing from heat and simmer.
However, take care not to add too much water as it would dilute
the flavors.
Curries
Chef’s
tip: