Padma Lakshmi Instagram – Yes, we call it manga curry in Tamil Nadu! (even though it’s eaten like a pickle!) It’s the 1 item out of a dozen I used to always look forward to at the ilai sappadu or banana leaf meal, at south Indian weddings. One of my favorite accompaniments for yogurt rice and many other dishes, this mango curry is so easy to make and will keep in the fridge for 4 or 5 days. Here is the recipe:
Mango Curry*
3 large or 8 small green tender (sour) mangoes, diced super fine, with skin on and pit removed (I used 1 large, unripe, regular mango in this video)
1 ½ teaspoons kashmiri chile powder (cayenne works too)
2 tablespoons gingilly (untoasted sesame) oil or other neutral oil
½ teaspoon black mustard seeds
½ teaspoon asafetida powder
10 fresh curry leaves
Place the diced mangoes, salt and chile powder in a bowl. Set aside.
Heat the neutral oil in a small frying pan over medium heat; add the mustard seeds. When they start crackling and popping, add the asafetida powder right away.
Remove from the heat and immediately add the curry leaves – be careful as they’ll splatter.
Pour this sizzling oil mixture on top of the mango.
Stir to mix the mango well with the oil and spices.
*adapted from Tangy Tart Hot and Sweet cookbook | Posted on 02/Aug/2024 22:00:00
