Summer is here and the season of mangoes is in full bloom. Mangoes usually means aamras, pickles, mousse, milkshakes, desserts. In Mangalore we make curries out of it. I have previously posted a pineapple menaskai (curry) recipe that can also be made into a mango menaskai
Another variant in curries is the Kuku Da Kajipu which is like a light mango curry. Tangy and sweet and delicious with rice. I have used alphonso as had some ripe ones with me but this curry calls for the basic ordinary mango which is not too sweet.
Enjoying the mango at the end of the meal, till the seed looks all forlorn after savouring the pulp is the best part of this dish.
4 regular medium size very ripe mangoes (any variety that is not too sweet)
1 big chopped onion
1 tsp mustard seeds
3-4 dried red chillies
1 lime size tamarind ball soaked in 1/2 cup of hot water
1 cup lukewarm water
1/2 tsp red chilli powder
Jaggery (optional and as per taste)
- Peel (Do not slice) the mango skin allowing some flesh to come away with the peel. Keep the full mango aside.
- Soak this peel in lukewarm water for 20 mins
- Squeeze whatever pulp u can manage from the peel into the water in which they are soaked. Throw the peel.
- Heat oil in a heavy bottomed vessel, add the mustard seeds and when they splutter then add the kari pata and onion.
- When the onion turns pink add the dried chilli and chilli powder. Mix well
- When the onions are done, add the full mangoes and the pulpy water that we had collected from the peel. Let it cook for 10-15 mins
- Add the tamarind water and salt. Taste the curry, if its sweet avoid the jaggery but if u feel the mangoes are not sweet enough then add jaggery as per taste.
- Cook and let it thicken for another 15-20 mins. Adjust seasoning. Serve hot with rice