Come summer and it's unquestionably Mango time :) And also when pictures and videos of Poori-Aamras start making the rounds.Luckily got hold of some good mangoes amidst this Lockdown so thought of ticking that box. But wanted to try something different. That's when I remembered the Mangalorean delight - Ambe Upkari.This Mango curry is not the same but inspired by it.If you are using the Sugar Baby Mango, then take 4-5 for this recipe, whole, not chopped. I had the Badami so roughly chopped and used it.Here's my recipe..
SPICY MANGO CURRY
Ingredients:For the Spice Paste1 tbsp Coriander seeds (Dhaniya)1 tsp Cumin seeds (Jeera)2-3 Medium Dry Red Chilies1 tsp Black Peppercorns (Kali Mirch)1 tsp Fenugreek seeds (Methi)2 tbsps Coconut, grated1 inch piece of Ginger Main Ingredients:1 Ripe Mango, medium size, chopped into big pieces ( I used Badami, if using smaller mangoes, take 3-5, whole not chopped)1 cup Mango puree1 Medium potato, Boiled, peeled & chopped1-2 tsps Tamarind (Imli) pasteSalt to taste1 tsp Kashmiri (or normal) Red chili powder
For Tempering1 tbsp Oil1/2 tsp Mustard seeds2 medium Dry Red ChiliesA few Curry leaves
Method:1. Dry roast the ingredients for spice paste, except for grated coconut and ginger. Add the Methi seeds towards the end and take care not to over-roast it. Remove from flame and let cool.
2. Grind to a smooth paste along with grated Coconut and ginger using a little water. Keep aside.
3. Heat oil in a pan and add mustard seeds. Once they splutte...