Raw Mango Coconut Curry

Raw Mango Coconut Curry Recipe

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About Raw Mango Coconut Curry Recipe:

A curry of raw mangoes cooked n tamarind and flavoured with ground roasted spices and coconut. All it takes is cumin seeds, garlic cloves, place cut mangoes and green chillies in a blender. This Kerela style mango curry with coconut curry is a speciality and heat some oil and prepare this tangy sweet and creamy curry. The recipe has unique and specific directions as well as this curry needs your undivided attention.  

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  • 14 Ingredients
Adjust Servings :

Ingredients for Raw Mango Coconut Curry Recipe

  • 1 cup Raw mangoes
  • 2 tablespoon Jaggery
  • As required Salt
  • 1 teaspoon Chana dal
  • 2 teaspoon Split white urad dal
  • 1/4 teaspoon Methi seeds
  • 2 teaspoon Sesame Seeds
  • 4 Dry red chillies
  • 1 cup Freshly grated coconut
  • As required Ingredients for Tempering
  • 1 teaspoon Coconut Oil
  • 1 teaspoon Mustard seeds
  • 1 sprig Curry leaf
  • 1/4 teaspoon Asafoetida
  • 69g Fat(42.04%)
  • 12g Protein(7.25%)
  • 60g Carbs(36.79%)
  • 22g Fiber(13.52%)
  • Other(0.40%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Raw Mango Coconut Curry Recipe

step 1


In a pressure cooker add 1cup diced raw mango, ¼ cup tamarind water, 2tbsp jaggery, ¼ tsp turmeric powder and salt to taste. Pressure cook for 2 whistles and allow the pressure to release naturally.

step 2


In a preheated pan roast 1 tsp chana dal and 2 tsp urad dal. Stir till the dals turn golden brown and crisp.

step 3


Then add 1/4 tsp methi seeds, 2 tsp sesame seeds and 4 red chillies. Roast on medium heat for about 2 minutes till the seeds start crackling and the red chillies are also roasted. Turn off the heat and allow it to cool completely before grinding.

step 4


Once dals are cool, put them in a mixer grinder jar along with 1 cup freshly grated coconut and ½ cup warm water which helps to blend the coconut thoroughly. Blend to make a smooth paste.


5 open the mango cooker and add the ground mixture into the cooker with the soft cooked mangoes. Add a little water to adjust the consistency of the gravy.

step 6


Bring the curry to a brisk boil for 3 to 4 minutes until the gravy comes together. Taste for salt and adjust accordingly.

step 7


For the tempering , add 1 tsp coconut oil to a preheated pan. Once the oil is hot add 1 tsp mustard seeds and allow them to crackle. Then add 1 sprig curry leaf and ¼ tsp asafoetida which heightens the flavour of the curry.

step 8


Spoon the curry into a serving dish and pour the tadka over the top.