Coorg Style Kaad Manga Curry – Sweet & Spicy Mango Curry Recipe
Discover the authentic taste of Coorg with this delightful Coorg Style Kaad Manga Curry, a sweet and spicy mango curry that’s full of flavor and tradition. A dish that perfectly balances the tangy sweetness of ripe mangoes with the fiery heat of crushed green chilies, all enriched by a fragrant tempering of mustard seeds, curry leaves, and aromatic spices, this curry is a treat for the senses. Whether served with steamed rice, Mangalorean Neer Dosa, or Coorg Style Kadumbuttu, this dish is bound to leave you craving for more.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mango (Ripe, small variety) | 4 |
| Green Chilies (crushed) | 5 |
| Jaggery (grated) | 1/4 cup |
| Salt | To taste |
| Coconut Oil | 1 tablespoon |
| Mustard Seeds | 1 teaspoon |
| Dry Red Chili (broken) | 1 |
| Asafoetida (hing) | A generous pinch |
| Curry Leaves | 1 sprig |
Nutritional Information (Approximate per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Protein | 1.5 g |
| Carbohydrates | 30 g |
| Fat | 2 g |
| Fiber | 4 g |
| Sugars | 24 g |
| Sodium | 180 mg |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Coorg
Course: Side Dish
Diet: Vegetarian
Instructions:
-
Prepare the Mangoes:
Start by washing the ripe mangoes thoroughly. Using a knife, remove the tip of each mango and lightly make 2-3 vertical slits on the skin. This will help the mangoes cook evenly and make them easier to handle once cooked. -
-
Cook the Mangoes:
In a saucepan, add the mangoes and enough water to cover them. Place the pan over medium-high heat and cook the mangoes until they are soft and tender. This should take around 10 minutes, depending on the size of your mangoes and the heat. You will know the mangoes are done when the skin softens and begins to peel away from the fruit. -
Reserve the Water:
Once the mangoes are cooked, switch off the heat. Drain the water into a bowl and keep it aside for later use. Allow the mangoes to cool until they are cool enough to handle. -
Peel and Extract the Pulp:
Peel the cooked mangoes with your fingers. You should be able to easily remove the skin at this stage. Place the mango peels into the reserved water and squeeze out any remaining pulp. Discard the peels after extracting all the pulp. Keep the water aside as it will be used in the curry. -
Mash the Mangoes:
Once peeled, take the mangoes and squeeze them by hand to extract the pulp. The fibrous nature of the mango can make it difficult to mash with a masher, but squeezing them with your hands will give you the best texture for the curry. Don’t forget to keep the mango stones! The fibrous pulp that clings to the stone is delicious and adds a unique texture to the curry, so don’t discard them just yet. -
Cook the Curry:
Return the saucepan to medium heat. Add the mashed mango pulp along with the mango stones, crushed green chilies, jaggery, and salt. Stir well to combine all the ingredients, and let the curry simmer for a few minutes. If the consistency seems too thick, add a little of the reserved mango water to reach your desired consistency. Allow the curry to cook and the flavors to meld together. -
Prepare the Tempering (Tadka):
In a separate small pan, heat 1 tablespoon of coconut oil over medium heat. Once hot, add the mustard seeds and let them splutter. Next, add the broken dry red chili, a generous pinch of asafoetida (hing), and curry leaves. Allow the curry leaves to crackle and release their aroma before turning off the heat. -
Final Touch:
Pour the prepared tempering over the simmering mango curry and give it a quick stir. Close the lid of the pan and let the curry sit for about 10 minutes. This resting time allows all the flavors to come together. -
Serve:
After the resting time, your Coorg Style Kaad Manga Curry is ready to serve. This flavorful curry pairs beautifully with steamed rice, Mangalorean Neer Dosa, or Coorg Style Kadumbuttu. You can also serve it alongside Sabudana Sandige for a complete Coorg-inspired meal.
Tips for the Best Coorg Style Kaad Manga Curry:
- Choose the Right Mangoes: For this curry, it’s best to use small, ripe mangoes that are slightly tangy and have a soft flesh. These will give the curry the right balance of sweetness and tartness.
- Adjust the Spice Level: The number of green chilies can be adjusted according to your preference. If you like it spicier, feel free to add more crushed green chilies or even a pinch of red chili powder.
- Use Fresh Coconut Oil: Coconut oil imparts a unique flavor to this dish, making it an essential ingredient. Avoid substituting it with other oils for the best results.
- Rest the Curry: Allowing the curry to sit for 10 minutes after adding the tempering helps the flavors to deepen and integrate. This step is crucial for a well-balanced and aromatic curry.
Why You’ll Love Coorg Style Kaad Manga Curry:
Coorgi cuisine is known for its perfect balance of sweet, spicy, and tangy flavors, and Kaad Manga Curry is no exception. The combination of ripe mangoes with jaggery, green chilies, and aromatic spices creates a curry that’s both comforting and bold. The unique addition of the mango stones adds an intriguing texture to the curry, making it an unforgettable experience. Perfect for a side dish, this curry will complement any Indian meal with its vibrant, homestyle flavor.
Whether you’re craving something sweet, spicy, or both, this Coorg Style Kaad Manga Curry will undoubtedly satisfy your taste buds and transport you to the lush hills of Coorg with every bite.
Related Recipes You Might Enjoy:
- Mangalorean Neer Dosa Recipe: A soft and delicate dosa that pairs perfectly with the Coorg Style Kaad Manga Curry.
- Coorg Style Kadumbuttu/Kadambuttu Recipe: Traditional Coorgi rice dumplings that are great for soaking up this flavorful curry.
- Sabudana Sandige Recipe: A crunchy, savory snack that adds texture and flavor to your meal.
