Mango season is here and honestly, there is nothing better. Ripe mangoes are sweet, filling, and make you feel like you're on vacation (even when you're not). If you have not tried combining the bright flavors of mango with spiciness from chilis, you are missing out on life. This flavor combo in this sweet and sour mango curry will bring you to your knees.

Mambazha Puliserry: Sweet and Sour Mango Curry [Vegan, Gluten-Free]

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Cooking Time

30

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Ingredients

For the Curry:

  • 2 ripe mangoes
  • 1 green chili
  • 1 cup vegan greek yogurt
  • 1 1/2 teaspoons salt
  • 2-3 tablespoons plus 1 cup water

For Grinding:

  • 1/2 cup grated coconut
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder

For Tempering:

  • 1 teaspoons coconut oil
  • 1 teaspoon mustard seeds
  • 2 red chilis
  • 1 teaspoon methi seeds (see notes)
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Preparation

For the Prep Work:

  1. Peel the mango skin and chop the pulp into rough pieces.
  2. Grind the ingredients for the spices by adding 2 to 3 tablespoons of water and set aside.
  3. Slit the green chili.
  4. Blend the thick yogurt smoothly and set aside.

To Make the Curry:

  1. Heat the kadai (Indian deep cooking pan) or pan and add 1 cup of water, chopped mangoes, salt and slit green chilly.
  2. Bring it to a boil until the mangoes become tender. It doesn’t take more than 5 minutes.
  3. Now add the ground paste and mix well.
  4. Check for salt and spice and if required adjust accordingly.
  5. Bring this to a boil and after one boil turn off the heat.
  6. Now add the yogurt and mix well. Make sure the yogurt doesn’t churn out.
  7. In a separate tadka pan, heat the coconut oil and add the mustard seeds, methi seeds, red chillies broken into pieces and curry leaves.
  8. As they start to splutter, add it to the puliserry mix.

Notes

Methi seeds can be purchased online. Instead of grinding red chili powder and turmeric powder you can add them while cooking the mangoes in the first step. Adjust the salt and spice according to your preference. Tempering in coconut oil gives the authentic and unique flavor but you can also opt for regular cooking oil. Yogurt can be added after adding the ground paste. Make sure the heat is low flame so as to ensure yogurt doesn’t split.

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