Mango Kurma / Mangai Kurma

 I like mangoes a lot , as it is available only during the season. I will make use of it fully. This kurma is easy to make and goes well with rice , idli or dosa.

  Mango is the national fruit of India , pakistan and phillipines. It is native to southeast asia , it must be to India as the botanical name is Mangifera Indica . The english word mango originated from the Tamil word Mangai .

  Mango is a rich source of Vitamin C and carotene (Vit A ) , Dietary fiber and also essential nutirents like phosphorous and copper are present.

Many recipes can be made using this wonderful fruit , even the raw mango can be eated as it is with chilli powder and salt.

 This kurma needs semi ripe mango , even firm and ripe mango can be used.

Requirements :

Semi ripe mango – 1

Oil – 2 tbs

Onion – 1

 Tomato – 1

Ginger – 1’’ piece

Garlic – 5 cloves

Cashew – 5

Coriander seeds – 1 tsp

Red chilli – 4

Green chilli - 1

Grated coconut – 1 tbs

Cinnamon – 1 small stick

Cloves – 2

Aniseed – ½ tsp

Cummin – ½ tsp

Pepper corns – 5

Turmeric powder – ¼ tsp

Curry leaves

Salt as required

Method :

Chop the onion and tomato.

Heat a spoon of oil in a pan , add the  cummin , pepper , coriander seeds , aniseeds  and fry well.

Now , add the cinnamon stick, cloves , dry chillies and saute for a minute.

 Add in the chopped onion , tomato , ginger , garlic , slit green chilli and curry leaves , saute well till raw smell leaves.

Now , add in the cashew and grated coconut , toss once and take off from flame.

Let it cool.

Grind into a fine paste with little water.

Chop the mango into large cubes, so it won’t disintegrate while cooking.

Heat the remaining oil , add the grounded paste and curry leaves , saute for few minutes .

Add about 2 cup of water and let it boil. Add quarter teaspoon of turmeric powder and required salt.

When the gravy boils , add in the mango cubes .

Let it simmer for 5 minutes  or more.

Mango gravy is ready to serve.

Serve with Rice , Roti , Idli or Dosa.