By Rajlakshmi
May 5, 2026
The best part about this recipe is that it is a one-pot recipe with bare minimum prep time and a handful of common kitchen ingredients, used for maximum flavour.
2 large raw mangoes 1 tbsp tamarind pulp 2 tsp crushed jaggery 1 tsp sambar powder 1 tsp red chilli powder 1 tsp turmeric powder ½ tsp coriander powder 1 tbsp gram flour 2 dried red chillies 7-8 curry leaves 1 pinch asafoetida or hing 1 tsp mustard seeds ¼ tsp fenugreek seeds 1 tsp oil/ghee 2 cups water Salt to taste
Peel and dice the raw mangoes into half-moons and add to an earthen pot.
Add tamarind pulp, jaggery, red chilli, coriander, sambar and turmeric powders. Add the water and bring everything to a boil before.
Reduce the flame and cook further for another 8 minutes. Take out a couple of tablespoons of the liquid mixture.
Add the gram flour to make a diluted slurry. Add the slurry back into the pot in order to let the curry thicken. Season with salt.
Heat oil in a smaller pan and temper using the asafoetida, mustard seeds, red chillies and curry leaves.
Once they begin to splutter, add the tempering to the simmering curry and mix well.
Simmer for another 5 minutes before turning off the flame. Let it cool for 30 minutes before serving with rice!