Mamidikaya Kura - Sweet Mango Curry - Indian food recipes - Food and cooking blog

All Recipes » Mamidikaya Kura – Sweet Mango Curry

Mamidikaya Kura – Sweet Mango Curry

Mango season is almost through and the mangoes that are available now are thotapuri (called collector kaya in andhra) and bainganapalli varieties which don’t have much of a sour flavor. They are best suited to prepare curries which have a predominately sweet flavor.

It would be a whole year before I prepare Mamidikaya kura again, during the next mango season, so made this curry for lunch today. A simple, straightforward mango curry recipe using onions, tomatoes, chilli powder, jaggery and tempered with cumin and fenugreek seeds.

Mamidikaya Kura

  Prepare time:  Cook:  Serves: 2  Cuisine: Andhra raw_mango,vegan_recipe,All Recipes,Andhra Recipes,Ayurvedic Cooking - Ayurveda Recipes,Indian Curry Recipes,Indian Vegan Recipes,Indian Vegetarian Recipes
5 stars based on 5 reviews

 Ingredients

  •   1 raw mango, chopped into pieces along with skin – preferably thotapuri or bainganpalli variety
  •   2 tbsp oil
  •   1 tsp mustard seeds
  •   ½ tsp methi (fenugreek seeds)
  •   ½ tsp cumin seeds
  •   10 12 crushed garlic flakes
  •   2 big onions finely chopped
  •   2 tomatoes finely chopped
  •   salt to taste
  •   ¼ tsp turmeric pwd
  •   1 tsp red chilli pwd
  •   3 cups of water
  •   ½ cup grated jaggery

Method for making Mamidikaya Kura

  1. Pre-heat oil in a heavy bottomed vessel. Add mustard seeds and let them splutter. Add the methi and cumin seeds and let them turn brown.

  2. Add the crushed garlic flakes and fry for a few seconds. Add the chopped onions and sauté till pink. Add salt, turmeric pwd and chilli pwd and combine.

  3. Add the chopped tomatoes and cook for 5-6 mts. Now add the mango pieces and mix well till they are well coated with the masala mixture. Cook covered for 4-5 mts on medium heat.

  4. Add water and cook on high flame for 5 mts. Reduce heat and cook further for another 8-10 mts or till the water evaporates.

  5. Add the grated jaggery and cook for 10 mts on low flame till water evaporates and you get the curry consistency.

  6. Serve with hot steamed white rice or rotis.

By Published: