Chef-Special South Indian Mango Recipes To Try This Summer
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There’s hardly an ingredient that captures the essence of the summer season in India better than mangoes. Whether you’re experimenting with raw mangoes to make pickles, chutneys, rasam, etc, or adding the natural sweetness of ripe mangoes to curries, sabzis, bhajiyas, and much more, the fruit never disappoints.

While you must have already tried the South Indian staples like mango rasam, pachadi, or even mango rice, here are some chef-special recipes you must try at home. Making the most of South Indian flavours and ripe mangoes, Khandani Rajdhani’s Corporate Chef, Maharaj Bhawar Singh, has curated a list of regional recipes you simply cannot miss.

Malabari Mango Kadhi

Ingredients:

  • 1 ripe mango, cut into pieces 
  • 1 tsp roasted jeera
  • 1 cup shallot onion
  • 1 cup yoghurt
  • ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp coconut oil
  • ½ tsp mustard seeds
  • ½ tsp fenugreek seeds
  • ½ cup coconut, grated
  • 1 red chilli, split
  • A few curry leaves
  • Salt to taste
  • A pinch of sugar
  • 1 tsp coriander leaves, chopped

Instructions:

  1. Cook the mango in about ½ cup of water for a few minutes
  2. Grind the coconut, cumin, onion, turmeric, and chilli powder to a smooth paste, adding water.
  3. Add the ground coconut paste to the mango and simmer for 3-4 minutes.
  4. Beat the curd with 1/2 cup water until smooth. When the mango-coconut mixture has simmered for a few minutes, switch off the flame and add beaten curd. mix well
  5. Heat oil in a small pan for tempering. Add mustard, fenugreek, red chillies, and curry leaves.
  6. Add the tempered ingredients to the curry, mix well, and add salt before serving.

Raw Mango And Onion Bhajiya

Ingredients:

  • 1/2 cup grated raw mangoes
  • 1/4 cup grated potatoes
  • 1/4 cup thinly sliced onions
  • 1/2 cup besan
  • 2 tbsp ginger-green chilli paste
  • Salt to taste
  • Oil to fry

Instructions:

  1. Combine all the ingredients in a bowl, adding water to make a thick batter.
  2. Keep aside for 10 minutes.
  3. Heat the oil in a kadhai and deep fry small bhajiyas.
  4. Serve hot with your favourite chutney.