Mango medium size -4
Split channa dhal – 4 tablespoon
Dry coriander seeds – 1 1/2 tablespoon
Jeera – 1 tablespoon
Dry Red chilly – 4
Urud dhal – 1 tablespoon
Methi seeds – 1/2 tablespoon
Tamarind paste – 1 1/2 tablespoon in 1 cup water
Turmeric powder – 1/2 teaspoon
Jaggery – 1 tablespoon
Curry leaves – handful
Salt to taste
Mustard seeds – 1 teaspoon
Dry roast these ingredients
Split channa dhal
Dry coriander seeds
Dry Red chilli
The quantity of each ingredients is shown above. After dry roasting them put them in a plate and set them aside to cool.
Cut the four mango’s as shown and microwave all pieces of mango including the seed with some mango pulp on it. Cook the mango until its soft .
Add the microwaved mango and Tamarind paste in a pan and allow the paste to come to a boil . Add Turmeric powder to the boiling liquid.
Take the dry roast ingredients and add some water and grind it into a fine paste. Add the fine paste into the boiling mixture and allow it to cook until raw flavor and smell goes.Add some water so the mixture is not too thick.
Once the gravy is cooked add some jaggery in order to give it sweet taste. In another pan pour some oil , when the oil heats up put a teaspoon of mustard and curry leaves and roast them and add them to the curry as seasoning. You can enjoy Mango curry with hot Rice.