Raw Mango Curry

     Mango whether ripe or raw has a unique flavor that no other fruit can replace. Today, we are going to make a curry from raw mango. I am sure if you like raw mango taste you will love this coconut, dal and raw mango combination. It tastes great with roti or rice.


1.      Raw Mango 1/4th cup (cut into pieces)

2.     Yellow pigeon peas (toor dal) 1/4th cup

3.     Freshly grated coconut ½ cup

4.     Oil 2 teaspoon

5.     Dry red chilies 2-3

6.     Black pepper 2-3

7.     Clove 1

8.     Cumin seeds1/4th teaspoon

9.     Poppy seeds 1/4th teaspoon

10.   Coriander seeds 1 teaspoon

11.   Asafetida 1/2 teaspoon

12.   Jaggery lemon sized

13.   Turmeric 1/4th teaspoon

14.   Water as required

15.   Salt

Servings: 2


1. Cook toor dal in pressure cooker and let it cool down. Then with the help of whisk mix it well.

2. In a pan add two teaspoon oil and once it is hot on a low flame fry asafetida, cumin seeds, coriander seeds, dry red chilies, clove and black pepper for a minute and let it cool down completely.

3. Now in a grinder grind all spices along with coconut, jaggery and turmeric into a smooth paste by adding little water.             

4. Now in a pan add cooked toor dal and add raw mango pieces into it. Let it cook for 5 minutes on a low flame. 

5. After 5 minutes add paste prepared in step 3 and add salt according to taste

6. Cook curry on low to medium flame for 10-15 minutes.

7. Garnish curry with fresh coriander leaves and serve with roti or rice.

Preparation tips:

1. Quantity of oil used for the dish is very low (two teaspoons) You can use more oil as per your taste

2.  Type of raw mango used should be sour as it gives the curry unique flavor.


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