Mango Menaskai-Sweet Sour And Spicy Mango Curry

Come summer and it is time to relish mangoes either raw or ripe.Here is a dish prepared using mangoes that are just beginning to ripe.this gravy /curry tastes heaven when served with rice.It also serves as an accompaniment with dosa(to be honest,not my choice).It is a must try recipe by one and all during summer when mangoes are in abundance.Any variety of mango may be used but the totapuri variety will be the best choice if available.

Ingredients:
Raw mango                          1 large(totapuri * will be the best choice)
Jaggery                                  1tsp
Salt                                          1 tsp
Turmeric powder               1/4 tsp
Chilli powder                      1/4 tsp

For the masala:
Byadagi chillies                   6
Guntur chillies                      1-2
Coriander seeds                    2tsp
Urad daal                                2tsp
Jeera                                         1/2 tsp
Methi seeds                             1/2 tsp
Sesame(til) seeds                  2tsp
Grated coconut                     3-4 tbsp (preferably dry variety)
Oil                                               just enough for roasting the ingredients

For tempering:
Mustard seeds                       1 tsp
Curry leaves                           a few
Urad daal                                1/2 tsp
Oil                                              1 tbsp

Method:

• Wash and chop the mangoes into big chunks.
• In a vessel take the mango pieces,to this add salt,jaggery ,chilli powder and water(enough to boil).
• cook till the mangoes are tender enough.Overcooking will make the mango chunks mushy which is not desirable.

• Meanwhile prepare the masala by heating up a small pan with little oil on a medium flame with chilies to crisp and coconut to light golden.
• Put the roasted chillies and coconut into the blending jar.
• Roast remaining  ingredients one by one (except sesame seeds)till the aroma of it is felt.Set these on a plate.
• Finally roast the sesame seeds till it crackles.
• While blending,first blend coconut and chillies adding little water.
• then add the raosted spices and blend some more.
• add required water and finally add the sesame seeds and blend some more
• The consistency need not be very smooth,it should be slightly coarse.

• Add the prepared masala to the cooked mangoes.
• adjust the consistency(curry consistency) adding required water,also check for the taste.Add salt and jaggery to suit your needs
• Bring to a good boil.
• Prepare the seasoning and drop it into the gravy.
• cook for further 2-3 minutes.

Note:

• The mangoes should be slightly ripe yet firm.
• Sesame seeds could be white or black,difference would be the colour of the masala.I have used black sesame.

*Totapuri mango
below pic shows the mango totapuri

Ripe mango chutney

Mango season is here and i see a wide variety of mangoes in the market.This wonderful fruit can be consumed in various forms.There are innumerable recipes using mangoes. This is a simple yet mouthwatering chutney recipe which was unknown to me.I learnt this one from my mother-in-law.In Konkani it is known as pikkal ambe gojju,meaning ripe mango chutney and known with the name"Andurli" which sounds a little funny :) but tastes heavenly with rice.

Ingredients:
Mangoes(ripe)            2 nos
Green chillies              1-2
Garlic flakes                2-3
Salt                                  to taste
Jaggery                         to taste
Coconut oil 
(for garnish)                1-2 tsp

Method:

• Using a mixie jar or a mortar/pestle blend salt,green chilli and garlic to a paste.
• Add this to a mixing bowl.
• Wash the jar with little water and reserve this to squeeze out pulp from the peels
• Peel mangoes and set the peels aside.
• In a small bowl take the peels, using the reserved water gently squeeze  to extract the mango pulp and  discard the peels.
• Reserve this for adjusting the texture later.
• Take the mangoes in a bowl containing the chilli garlic paste and gently squeeze the mangoes to extract pulp using hands.(if you like to chew mangoes then do not squeeze out the pulp completely)
• Add jaggery to taste(2tbsp apprx)
• The consistency should  be thick ,so, care should be taken while adding water.
• This chutney should have all four tastes,viz.,sweet,sour,salt and spicy.
• Tranfer into a serving bowl and drizzle the coconut oil on top and give a light stir.
• Best served with rice or as a side dish in a meal.

Note:
The mangoes that are more sour and less sweet will be a best choice for this recipe.
Use chillies,jaggery as per taste requirements.

Serving suggestion:

Fruity Nutty Mango Cake(eggless):

This is a wonderful recipe from sharmispassions.com.With minor additions into the originals  the result was simply yummy as it was the first time that I had baked a cake with fresh ripe mango and that too eggless !!!

Ingredients:
All purpose flour(maida)                           1cup
Semolina(chiroti rava)                               1/2 cup
Ripe Mango                                                     1(big)
Powdered sugar                                            3/4 cup
Almonds(slivered)                                       2tbsp
Curd                                                                   1/4cup
Olive oil                                                            2tbsp
Baking soda                                                   1/2tsp
Baking powder                                            1tsp
Salt                                                                   a pinch
Cardamom powder (elaichi)                 1/2tsp
Tutti frutti                                                     2tbsp
Raisins                                                           1tbsp

Method:

• Pre-heat oven @190 degrees C.
• Grease a baking tin which is  8" in diameter and 2"  in depth with some butter and also dust some flour 
• In a small bowl combine tutti fruiti ,almonds.sprinkle little flour and mix.Save a few slivered almonds to top on the cake.
• Sieve flour,baking soda and baking powder 2-3 times.Mix semolina and set aside.
• Wash,peel and slice mangoes,and blend to form a puree without adding water
• In a mixing bowl cream together sugar and oil.
• Add mango puree,curd,cardamom powder,salt and whisk well
• Add the sifted flour in batches and gently fold the batter.
• Add the slivered almonds,tutti frutti  andmix gently
• Pour this into a greased cake tin.Add the slivered almonds on top.
• Bake in a pre-heated oven @190 degrees C for about 40 minutes,or until a knife poked in the centre of cake come out clean.

 

 Cool for 10-15 minutes and later unmould the cake.Cut into desired shapes and slices.