Delightful Coorg Style Kaad Manga Curry Recipe: Sweet & Spicy Mango Curry
Coorg, a scenic region nestled in the Western Ghats of India, is famous for its unique culinary traditions, and one such dish that captures the essence of the region is the Coorg Style Kaad Manga Curry. This simple yet flavorful curry is made with tiny wild mangoes, known locally as Kaad Manga or Sakkra Kutti, which grow abundantly in and around Coorg and Madikeri. While the ingredients are minimal, this dish brings together a delightful balance of sweet, tangy, and mildly spicy flavors. The distinct aroma and taste come from the freshly ground black masala — a spice blend that is a hallmark of Coorgi cooking.
This curry pairs beautifully with steamed rice, Mangalorean Neer Dosa, or the famous Coorg Style Kadumbuttu/Kadambuttu. Whether served as a side dish or a main, this recipe is sure to win the hearts of anyone who loves a burst of flavors.
Recipe Summary:
- Cuisine: Coorgi
- Course: Side Dish
- Diet: Vegetarian
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Serves: 4
Ingredients for Coorg Style Kaad Manga Curry
| Ingredient | Quantity |
|---|---|
| Kaad Manga (Wild Mangoes) | 10 small-sized, peeled |
| Coconut Oil | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Garlic | 4 cloves, finely chopped |
| Byadagi Dried Chillies | 2 whole |
| Curry Leaves | 1 sprig, torn |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Jaggery | 3 tablespoons |
| Water | 1 cup |
| Salt | 1 teaspoon (or more to taste) |
| Black Masala (Coorgi Pork Masala) | 1 tablespoon |
| Coriander Seeds (Dhania) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | 2 teaspoons |
| Fenugreek Seeds (Methi Seeds) | 1/2 teaspoon |
| Cloves (Laung) | 3 whole |
| Cinnamon Stick (Dalchini) | 2-inch piece |
Instructions for Making Coorg Style Kaad Manga Curry
Step 1: Prepare the Black Masala
-
Roast the Spices:
- Begin by heating a small sauté pan over medium heat.
- Add coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, cloves, and cinnamon stick to the pan.
- Roast the spices until they release their fragrance, and the seeds start popping. This process should take around 2-3 minutes.
- Once done, turn off the heat and allow the spices to cool.
-
Grind the Spices:
- Once the spices have cooled, transfer them to a spice jar or grinder.
- Blend the roasted spices into a smooth powder. This homemade black masala will be used later in the curry to infuse a unique Coorgi flavor.
Step 2: Prepare the Mangoes
- Peel the Kaad Mangoes:
- Peel the wild mangoes (Kaad Manga/Sakkra Kutti) carefully. The skins can be tough, so it’s best to use your fingers to peel them off after a quick rinse under water.
- Set the peeled mangoes aside.
Step 3: Cook the Curry
-
Heat the Oil:
- Heat coconut oil in a pressure cooker over medium heat.
-
Temper the Mustard Seeds:
- Add mustard seeds to the hot oil. Let them splutter and crackle for a few seconds.
-
Add Aromatics:
- Once the mustard seeds start to crackle, add finely chopped garlic, torn curry leaves, and Byadagi dried chillies. Sauté them for about 30 seconds, until the garlic turns golden and aromatic.
-
Add Mangoes and Spices:
- Now, add the peeled mangoes to the cooker.
- Sprinkle in turmeric powder, red chilli powder, and the freshly ground black masala. Stir well to coat the mangoes with the spices.
-
Add Jaggery and Water:
- Add jaggery and salt to the mix. The jaggery will bring a natural sweetness that balances the tangy flavor of the wild mangoes.
- Pour in 1 cup of water and stir everything together.
-
Pressure Cook the Curry:
- Close the pressure cooker lid and cook for 3-4 whistles on medium heat.
- Once done, lower the heat and let the curry simmer for another 3 minutes before turning off the heat.
- Allow the pressure to release naturally.
Step 4: Final Touches
-
Mash the Mangoes:
- Once the pressure has released, open the cooker. The mangoes should have softened.
- Use your fingers to squeeze the cooked mangoes and release the pulp. Discard the stone, but don’t throw away the pulp attached to it. It adds a delightful, slurpy texture to the curry!
-
Adjust Consistency:
- If the curry has thickened too much, you can add a little water to adjust the consistency. Stir the curry briskly and let it come to a quick boil.
-
Taste and Adjust:
- Taste the curry and adjust the salt, jaggery, or spice levels according to your preference.
Step 5: Serve the Kaad Manga Curry
- Transfer the Coorg Style Kaad Manga Curry to a serving bowl.
- Serve hot with steamed rice, Neer Dosa, or Coorg Style Kadumbuttu (steamed rice dumplings). This dish is best enjoyed with a side of Sabudana Sandige (crispy fried tapioca wafers).
Additional Tips:
- Mango Varieties: You can also try this recipe with other varieties of mango if wild mangoes aren’t available in your area. However, wild mangoes add an authentic Coorgi flavor that’s hard to replicate.
- Spice Levels: The Byadagi dried chillies used in this recipe are mild, but you can adjust the number of chillies based on your preferred spice level. You can even add green chillies if you want a more intense heat.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. The curry may thicken when stored, so reheat it with a little water before serving.
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 27 g |
| Protein | 1 g |
| Fat | 3 g |
| Sodium | 500 mg |
| Fiber | 4 g |
| Sugar | 13 g |
This Coorg Style Kaad Manga Curry offers a wholesome, flavorful experience that beautifully blends the tanginess of wild mangoes with the sweetness of jaggery and the aromatic spices of Coorg. Whether it’s a festive meal or a simple weeknight dinner, this curry is sure to delight your taste buds!
