Mango Pulusu Recipe – Mamidi Pandu Pulusu (Andhra Style Mango Curry)
Description:
Mamidi Pandu Pulusu, also known as Mango Pulusu, is a flavorful and tangy curry hailing from the Andhra region of India. This dish features ripe mangoes cooked in a zesty tamarind gravy, with a spicy kick from green chilies and red chili powder, enhanced by the distinct aroma of methi seeds (fenugreek) and hing (asafoetida). The result is a mouthwatering curry that is perfect for lunch and pairs beautifully with steamed rice. Whether made with ripe or raw mangoes (Totapuri variety), this dish is a perfect balance of sweet, sour, and spicy flavors.
Cuisine: Andhra
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe Mangoes | 3, peeled and diced |
| Green Chilies | 3, slit |
| Red Chili Powder | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Methi Seeds (Fenugreek) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Curry Leaves | 10 leaves |
| Oil | 1 tablespoon |
| Salt | To taste |
| Tamarind Paste | 1 teaspoon |
| Fresh Coriander Leaves (Dhania) | 2 sprigs, chopped (for garnish) |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 30 minutes |
| Total Time | 45 minutes |
Instructions
-
Peel and Prepare Mangoes:
Begin by peeling the ripe mangoes and chopping them into small pieces. Set them aside. -
Temper the Spices:
Heat 1 tablespoon of oil in a pan over medium heat. Once the oil is hot, add 1 teaspoon of mustard seeds. Let the mustard seeds crackle and pop. -
Add Aromatics:
Once the mustard seeds have crackled, add a pinch of asafoetida (hing), 10 curry leaves, and the slit green chilies to the pan. Sauté the mixture for about a minute until fragrant. -
Cook the Mangoes:
Add the diced mangoes to the pan and sauté them for a few minutes until they begin to soften slightly. -
Add Spices and Tamarind:
Sprinkle 1 teaspoon of red chili powder over the mangoes, and add 1 cup of water along with 1 teaspoon of tamarind paste and salt to taste. Stir the ingredients well, then cover and let the mixture come to a boil. -
Simmer and Thicken:
Once the mixture starts to boil, reduce the heat and let it simmer for 5-10 minutes. As the water begins to evaporate, add another cup of water to the pan. Continue simmering until the curry thickens and the mangoes have softened completely. -
Final Touches:
After 2-3 minutes, switch off the heat. The Mamidi Pandu Pulusu should have thickened into a flavorful gravy. Garnish with fresh coriander leaves for a fresh, aromatic finish. -
Serve and Enjoy:
Serve your Mamidi Pandu Pulusu hot with steamed rice. It pairs wonderfully with a Spicy Potato Roast and a refreshing Rajma and Corn Salad for a well-rounded Andhra-style lunch.
Nutritional Information (Approximate)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Protein | 1.2 g |
| Carbohydrates | 29.8 g |
| Fiber | 3.5 g |
| Fat | 3.1 g |
| Sodium | 120 mg |
| Sugars | 12 g |
Note: Mamidi Pandu Pulusu is a perfect combination of spicy, tangy, and slightly sweet flavors that are characteristic of Andhra cuisine. This recipe can easily be adapted for raw mangoes (Totapuri variety) for an extra tangy flavor, especially when mangoes are in season. This dish is a staple in many Andhra households and is a great way to enjoy the tropical sweetness of mangoes in a savory form.
