Mango rasa Recipe

Cooking Directions

• STEP 1.Peel and chop the ripe mangoes into small pieces.
• STEP 2.In a blender, grind together grated coconut, green chilies, cumin seeds, and a little water to make a smooth paste.
• STEP 3.Heat oil in a pan and add mustard seeds, curry leaves, and dried red chilies. Let them splutter.
• STEP 4.Add the chopped mangoes and cook for a few minutes until they become soft.
• STEP 5.Add the coconut paste, turmeric powder, salt, and jaggery. Mix well and cook for another 5 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose ripe mangoes that are sweet and juicy for the best flavor.
• Adjust the spiciness by adding more or fewer green chilies according to your preference.
• If the curry is too thick, you can add a little water to adjust the consistency.

Storage and Serving

• Mango Rasa is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry before serving and adjust the consistency with a little water if needed.