Mango Pulusu Recipe β Mamidi Pandu Pulusu
Mango Pulusu, also known as Mamidi Pandu Pulusu, is a traditional Andhra-style tangy and spicy curry made with ripe mangoes. This flavorful dish is a perfect blend of sweetness from the mangoes, tanginess from tamarind, and the punch of spices that make it a comforting yet zesty addition to any meal. It is typically served with steamed rice and accompanies a variety of side dishes. Letβs explore how to make this delicious and refreshing Andhra delicacy.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe Mangoes | 3, peeled and chopped |
| Green Chilies (slit) | 3 |
| Red Chili Powder | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Fenugreek Seeds (Methi) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Curry Leaves | 10 leaves |
| Sunflower Oil | 1 tablespoon |
| Salt | To taste |
| Tamarind Paste | 1 teaspoon |
| Fresh Coriander Leaves | 2 sprigs, for garnish |
Preparation Time
15 minutes
Cooking Time
30 minutes
Total Time
45 minutes
Servings
4 servings
Cuisine
Andhra, South Indian
Course
Lunch
Diet
Vegetarian
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 1 g |
| Carbohydrates | 29 g |
| Fiber | 3 g |
| Fat | 3 g |
| Sodium | 300 mg |
| Sugars | 16 g |
Instructions
-
Prepare the Mangoes
Start by peeling the ripe mangoes and chopping them into pieces. Set them aside. The mangoes should be ripe but firm enough to hold their shape while cooking. -
Tempering the Spices
In a wide pan, heat 1 tablespoon of sunflower oil over medium heat. Once the oil is hot, add the mustard seeds. Allow them to crackle, releasing their aromatic flavor. This step is key to infusing the oil with the earthy warmth of mustard seeds. -
Adding Aromatics
After the mustard seeds have crackled, add a pinch of asafoetida (hing), curry leaves, and slit green chilies. Stir and sautΓ© the mixture for about a minute, allowing the flavors to meld together. This will give the dish a wonderful fragrant base. -
SautΓ©ing the Mangoes
Add the peeled and chopped mangoes into the pan. Stir them gently and sautΓ© for about 3β4 minutes, allowing the mangoes to soften slightly. The mangoes should not become mushy but should soften just enough to release their juices into the curry. -
Adding the Spices
Sprinkle 1 teaspoon of red chili powder over the mangoes. Stir it in, ensuring the mango pieces are evenly coated with the spice. Add salt to taste and mix well. -
Tamarind and Water
Now, add 1 teaspoon of tamarind paste to the pan. Tamarind gives the dish its characteristic tangy flavor, which complements the sweetness of the mangoes. Pour in 1 cup of water and stir everything together. Cover the pan and let it simmer on low heat until the mixture comes to a boil. -
Simmering the Pulusu
Once the mixture starts boiling, you will notice the water beginning to evaporate. Add another cup of water and allow it to come to a boil again. This step helps in thickening the sauce and enriching the flavors. -
Finishing Up
After the second boil, reduce the heat and allow the Mamidi Pandu Pulusu to simmer for an additional 2β3 minutes. The curry should have thickened into a luscious, tangy sauce, with the mangoes cooked through but not falling apart. -
Serving the Mango Pulusu
Turn off the heat and garnish the Mango Pulusu with fresh coriander leaves for a burst of color and freshness. Serve this delicious Andhra-style Mango Pulusu with a bowl of steaming hot rice. For a complete meal, pair it with a spicy potato roast and a refreshing Rajma and corn salad.
Tips for Perfect Mango Pulusu
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Choosing the Mangoes: Itβs important to select ripe but firm mangoes for this recipe. Overripe mangoes may become mushy and lose their texture in the curry. A slightly tart variety of mango works best, balancing the sweetness and tanginess of the dish.
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Adjusting the Spice Level: The number of green chilies and the amount of red chili powder can be adjusted to suit your spice preference. If you prefer a milder version, reduce the chili powder and remove the seeds from the green chilies.
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Using Tamarind: Fresh tamarind paste is ideal for this recipe. If youβre using store-bought tamarind paste, make sure to adjust the quantity to match the desired tanginess.
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Consistency: The consistency of the sauce can be adjusted by adding more or less water, depending on whether you prefer a thicker or more soupy curry.
Serving Suggestions
Mango Pulusu pairs beautifully with a variety of accompaniments. Here are some ideas for a well-rounded meal:
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Steamed Rice: The tangy and spicy flavor of Mango Pulusu perfectly complements a simple bowl of plain steamed rice.
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Spicy Potato Roast: Add a crispy and flavorful side dish like Spicy Potato Roast to balance the tanginess of the curry. The crispy potatoes make an excellent contrast to the soft mangoes.
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Rajma and Corn Salad: A fresh and light Rajma (kidney bean) and corn salad adds a burst of freshness and protein to your meal, making it a complete and satisfying spread.
Conclusion
Mango Pulusu or Mamidi Pandu Pulusu is a vibrant and mouthwatering Andhra dish that brings the tangy goodness of mangoes into a curry. The combination of spices, tamarind, and fresh mangoes makes it a refreshing addition to any meal. Whether youβre enjoying it as part of a traditional South Indian lunch or pairing it with other delicious sides, this dish is sure to become a favorite in your kitchen.
The bright flavors of this dish are a true celebration of summer, making it an ideal choice during mango season. Serve it with some steamed rice, and youβve got a hearty, satisfying meal that will transport you straight to the heart of Andhra cuisine.
