Manga Kalan Recipe

Cooking Directions

• STEP 1.Peel and chop the raw mangoes into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds and fenugreek seeds. Let them splutter.
• STEP 3.Add chopped mangoes, turmeric powder, red chili powder, and salt. Mix well.
• STEP 4.Add water and cook the mangoes until they are soft and tender.
• STEP 5.In a blender, grind coconut, cumin seeds, and green chilies to a smooth paste.
• STEP 6.Add the coconut paste to the cooked mangoes and mix well. Cook for a few more minutes.
• STEP 7.Garnish with curry leaves and serve hot with steamed rice.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best taste.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• You can add a pinch of sugar to balance the tanginess of the mangoes.

Storage and Serving

• Manga Kalan can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving.
• Serve Manga Kalan with steamed rice or as a side dish with dosa or idli.