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Sweet and Tangy Mango Curry


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I love mangoes in any form... be it ripe, tangy, sour, sweet etc., it really doesn't matter, I enjoy eating them. I once read that Mango is the Ayurveda King of fruits. Ayurveda considers ripe mango sweet and heating. It balances all the three doshas and acts as an energizer. Green, unripe mango is also used in Indian cooking. The fruit is added to dhals and vegetables, or made into chutneys and pickles. They should not be eaten alone or in large quantities because they can aggravate the doshas, especially Pitta dosha. However, prepared with combination of dhal and spices they help digestion and improve the flavor of food.

Illustrated here is a very popular south Indian mango curry that is prepared with dhal and some spices and finally glazed with some jaggery (or brown sugar can be used) to enhance the flavor. This is a great combination with white rice.  

Raw Mango - 1 (Peel the skin and cut into small pieces)
Green chilli - 1
Turmeric powder - little
Moong dhal - 1 tablespoon
Jagger or brown sugar - about 1/2 tablespoon (alter this to taste)

For seasoning
Mustard seeds - little
Curry leaves - few
Red chilli - 1


Add cut mango, dhal, green chilli and turmeric powder with about half a cup of water to the pressure cooker and cook for about one whistle and 10 minutes. If you do not have a pressure cooker then cook the ingredients in the stove top for about 20-25 minutes until the dhal is soft. Let the cooker to cool for about 10 minutes and then mash the dhal and the mangoes until soft. The dhal should be mashed completely and you should be able to see some pieces of mango (do not mash the mangoes completely). Heat oil in a pan, then add mustard seeds, curry leaves and 1 red chilli. To this add the mashed mango dhal. Let this boil for a minute and then add the jaggery and cook for 5 more minutes.

Serve hot with some white rice!

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