MAAVINAHANNU MASAALE OGGARANE (Mangalorean Traditional Mango Curry)

 Hello...

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Here I am today sharing my first time; In my 22 years of marriage I never got an opportunity to learn or try our typical mangalorean dishes... Not to say no, may be I knew 1 or 2... not more cuz comparatively northindian dishes were easier & of course was Kuku's routine diet too & since I was a foodie, I was game for anything edible... When it came to food I wasn't a fussy eater... You give me anything with love & I would savor it with the same respect & love too.... 

It is only now that I find the time & the opportunity to try them... & slowly I am getting a hang of it... Touchwood!

So an uncle near the shop gave Gunda few mangoes from their own home cultivation & We could not eat them all in a day or two... If left it would rot... Hence I thought WHY NOT TRY MY CHILDHOOD FAVORITES which I have only relished when prepared by my badimaa (doddamma) & maa (amma)...

Badimaa's personal favorite is tempered mango curry with no ground paste added... but simple tempered mango curry with spices ground to paste & added before tempering is my mom's favorite.....

That night for dinner I did not have enough coconut for the paste & hence opted to prepare badimaa's favorite with few mangoes.... However to my surprise I prepared the prep well but forgot to click pictures or shoot.... I only relished my first time feeling proud of self along with Gunda....

But next day lunch box for him demanded my preparation again & I prepared this tempered mango masala curry carefully remembering to shoot & click in between.... 

So here I share the same with you.... A very simple but divinely sumptuous side dish for piping hot rice....

Let's Go!

 Ingredients :

Ripe Mangoes - 4

Coconut - 1 Cup Grated

Jaggery - 2" piece

Byadgi/Kashmiri Lal Mirch Chilli (Whole) - 5

Mustard Seeds - 3/4 tbsp

Tamarind Pulp - 1 lemon sized ball

Salt To Taste

Instructions :

1) Peel the skin, off the mangoes & keep aside

2) Squeeze the juice from mangoes by hand.... Mash it well so the juice collects to add its essence to the curry....

3) Do the same with the peeled skins too with a lil hot water which eases the process of extracting the juice from them... Throw away those skin peels...

4) Now in a mixie jar add rest of the ingredients & grind to a fine paste, adding a lil water...

5) Now add the mangoes along with the extracted juice with a lil water into a wok/pan... Add in salt to taste & allow it to cook covered for 10 minutes stirring in between.... (if unattended the juice of the mango dries up completely, leaving you to be able to prepare with just water & no essence) :/

6) Once you feel it is cooked, add in the ground paste & give it a good mix...

7) At this point do check for the salt sweet sourness in the preparation....

8) Allow it to boil for another 10 minutes & turn off the flame...

9) Savor it hot with piping hot rice..... Cuz that is exactly where the flavors interact with your taste buds... (HOT is a flavor which not many of us human beings experience, enjoy & remember to relish in our lives)

Hope you give this a try & enjoy it too..... 😋

UNTIL NEXT, KEEP THE FAITH!!!