Mangalorean Ripe Mango Curry recipe



  • 8 – 10 Mangoes (Small Ripe)
  • 2 tablespoons oil
  • Curry Leaves
  • ½ tsp Turmeric Powder
  • 10 – 12 Peppercorns
  • 1 teaspoon Fenugreek Seeds
  • 5 Chillies (Whole Dried Red)
  • 1/2 teaspoon Mustard Seeds
  • 1 teaspoon Coriander Seeds
  • 1 teaspoon Cumin Seeds
  • 3 – 4 Cloves Garlic
  • 1 inch Ginger
  • 2 Onions
  • 2 tablespoons Jaggery
  • 2 tablespoons Tamarind (Juice)
  • 1 cup water
  • Salt (to taste)


Peel the mangoes and set aside. Squeeze the mango skins and collect all the juice in another bowl.

In a pan, dry roast peppercorns, fenugreek seeds, red chillies, mustard seeds and cumin seeds till a sweet, nutty aroma releases. This should take 3-4 minutes. Be careful to roast the spices on a slow flame, so as not to burn the spices.

Grind together the roasted spices, garlic, ginger and onions with a bit of water till smooth.

Heat oil in a pan and add curry leaves. Once they start spluttering add the ground mixture along with turmeric. Saute this paste for 8-10 minutes till you start seeing drops of oil on the sides.

Add mangoes, juice from the skins, a cup of water, jaggery and salt. Bring this to a boil and simmer for 5-10 minutes till the gravy thickens slightly. Taste and add more tamarind or jaggery as required.

Serve hot with some steamed rice and a dollop of ghee.

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