These delicious Mango recipes are a spicy and sweet treat that will take your mango addiction to another level. If you’ve never eaten a mango curry before, you have no idea what you’ve been missing. This simple summery and Mangalorean style cooked stew is spicy, sweet, salty and savory with a velvety smoothness that coats your tongue. And this unbelievably delicious Raw Mango Rice recipe is something you definitely need to add to your cooking arsenal right now. Do try our version of these amazing recipes!
Make sure you subscribe and never miss a video ?
Get the full recipe below-
Raw Mango Rice
For the paste-
Grated Coconut – ½ Cup
Raw Mangoes – 250 gms (Chopped)
Dry Red Chillies – 2-3 (not very hot)
Green Chillies – 1 Chopped
Jaggery – 1 tsp
For rice-
Soaked rice- 2 cups
Water- 4 cups
Salt to taste
Ghee- 1 tsp
Prep-
– Sesame Oil (Or any other oil) – 3 tbsp
– Dry Red Chillies – 2-3 (broken & deseeded)
– Mustard Seeds – 1 tsp
– Asafoetida – ½ tsp
– Turmeric Powder – ¼ tsp
– Curry Leaves – 1 sprig (10-15 leaves)
– Salt to taste
– Roasted Peanuts (Optional)
– Coriander
Mangalorean Mango Curry
Serves: 4 | Prep Time: 5 minutes | Cook time: 25 minutes
– Mangoes – 6-8 (Small Ripe Wild)
– Oil – 1.5 tbsp
– Curry Leaves – a sprig
– Turmeric powder – ¼ tsp
– Peppercorns – 8-10
– Fenugreek Seeds – ¾ tsp
– Dried red chillies – 4-5
– Mustard Seeds – ½ tsp
– Coriander Seeds – 1 tsp
– Cumin Seeds – 1 tsp
– Fennel seeds – 1 tbsp
– Garlic – 3-5 cloves
– Ginger – 1 inch piece
– Onions – 2 medium (roughly chopped)
– Jaggery – 2 tbsp
– Tamarind paste – 1.5 to 2 tbsp
– Water – 1 cup
– Salt – to taste
METHOD:
– Dry roast all the spices (pepper, dried red chillies, mustard, coriander, fenugreek, fennel and cumin seeds) until they become fragrant.
– Then grind the spices along with the garlic, ginger and onions into a fine paste. Add water if required. Always do this on a low flame.
– Chop the mangoes into medium sized cubes and retain whatever juice drips out.
– In a saucepan add the oil and when it’s hot add the curry leaves.
– As they sizzle put in the paste and turmeric letting it cook for a few minutes until the oil comes to the surface. This should take 8-10 minutes.
– Now add some water to the paste so it thins out slightly and add in the mangoes, juice, pit and all. You can choose not to add the pit and enjoy a little pre-dinner snack.
– Add salt and jaggery and let this mixture cook for 5-10 minutes until everything looks like it’s coming together.
– In the end add the tamarind and taste to adjust the curry to your liking. Serve hot!
We hope you found this video helpful. Thanks for watching! Until next time, stay tuned, stay Glamrs.
Glamrs is the first Indian makeup, beauty, style, fitness and lifestyle video platform for women. Tune in daily for the latest and trendy makeup tips, healthcare, fashion ideas, nail art, daily life hacks, interesting DIY videos and much more.
Our team of beauty, style, fitness and health experts brings you the best advice, tips, tricks, and home remedies so you are always in-the-know, through quick videos that you can easily watch on your phone.
Lots Of Love, Team Glamrs!
#glamrsfood #madewithlove #mangorecipes