Coorg Mango Curry by Sharada Mandanna


  • ½ kg jungle mangoes (small and slightly ripened)

Masala 1: Roast to a dark colour the following ingredients andgrind fine:

  • 1 tablespoon jeera powder
  • ½ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds

Masala 2:

  • 2 tablespoon cooking oil
  • ½ teaspoon mustard seeds
  • 4-5 curry leaves
  • 4-5 garlic chopped
  • 1 teaspoon chilli powder
  • 1 ½ teaspoon salt
  • 4 tablespoon jaggery syrup


  • Skin the mango keep the skin in another bowl and add 200ml water.
  • Squeeze the skin of all the juices, keep liquid, throw out the skin. Set aside.
  • The whole mango with seed, salt and chilli powder, put into a vessel and cook on low flame.
  • Take a small shallow frying pan and heat the oil.
  • Season with mustard seeds, curry leaves and garlic.
  • Add the sliced onions and the ground masala, stir fry.
  • Add this to the mangoes in the vessel.
  • Now increase the flame to medium heat and cook for 1-2 minutes, adding the jaggery syrup.
  • Mix well and serve.

Mango curry goes well with white rice

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