I have a story about this recipe before I get to the actual content. This was a recipe I tried in my early years, I guess when I was in ninth grade or so. I saw the recipe in a cookery show and wanted to surprise my mother that evening before she was back from work. This recipe requires the basic ingredients usually available at home, other than mango. We had a mango tree at our backyard in our old house so there will be a lot left out, after gifting baskets to our neighbors and saving some for the pickles, enough for the next year. I miss the fresh smell of mangoes and a nice relaxing stroll at the backyard. It was a pleasant shock to my mother that evening and she enjoyed (or pretended to) the very sour curry that evening. I did not know then, that the tamarind has to be adjusted depending on how sour the mango is.
Ok here is the recipe.
Mango – 1 medium sized.
Tamarind – small lime size.
Jaggery – 2 tsp
Asafoetida - pinch
Fenugreek seeds – ½ tsp
Cumin seeds – 1 tsp.
Coriander seeds – 1 tsp
Dry Red chilies – 2
Coconut grated – 6 tbsp
1.) Cut the mango into small cubes and set aside. It is not necessary to peel the skin.
2.) Dry roast red chilies, cumin seeds, coriander seeds , fenugreek seeds and coconut. Grind the above mixture.
3.) Boil the cut mango pieces in the tamarind extract till almost tender.
4.) Then add the grind paste to the mangoes and bring it to boil. If the consistency of the curry is too thick you can add water.
5.) Add the jaggery and allow it to boil for another 5 minutes.
6.) Finally do the tadka(Seasoning ) in a separate pan and add it to the curry.
Enjoy the mango pulusu with rice.