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Konkani style Mango curry recipe

Easy, Tasty, gluten-free & vegan Indian Mango Curry recipe

This tangy & mouth-watering vegan ripe mango curry recipe is prepared with coconut as base oozing the juicy flavors of succulent mangoes, blended with the choicest ingredients from the treasure of Indian spices. This Konkani style gluten-free curry is easy to make & renders a unique taste of mangoes in a mildly spicy curry. Goes well with rice & rotis

Course Main Course
Cuisine Indian
Keyword amba sasav, amba upkari, goan mango curry, Healthy Mango recipes, indian mango curry, indian recipes, mango curry kerala style, mango curry mangalorean style, mango raita, mango recipes, mango sasav, ripe mango curry recipe, vegan mango curry
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6 people
Author Ashvini Naik

Ingredients

For curry base

  • ½ cup Grated Coconut
  • 8-9 nos. Dried red chillies Byadgi or any other
  • ½ tsp Urad Dal
  • ½ tsp Fenugreek seeds
  • 10-12 nos. Peppercorns
  • 1 pinch Asafoetida (Hind)
  • ½ tsp Mustard seeds
  • 2 tbsp Coriander seeds

For Tempering

  • 2 tbsp Cooking oil Any oil will do. I used Coconut oil
  • 6-7 nos. Mangoes Washed, skin peeled. Preferably juicy, succulent & fibrous
  • 3 tbsp Grated Jaggery You may adjust as per your preference for sweetness of the curry. The presence of mangoes otherwise renders a rather imbalanced sourness.
  • Salt As per taste

Instructions

  1. To a pan, add oil & roast all the above ingredients, except for the mangoes, jaggery & curry leaves until the fragrance of the ingredients emanates & the coconut grating changes to a brown hue from white.

    Roast all ingredients for mango curry

  2. Allow the roasted ingredients to cool.

  3. Add all the roasted ingredients to the mixer & grind with water to form a fine batter-like paste.

    Add all the roasted contents to a mixer jar & blend to a paste

  4. In a deeper vessel, add oil, mustard seeds & curry leaves for the tempering.

  5. When spluttering starts, add the ground mixture.

    Pour the mixture into the spluttering

  6. Add the peeled mangoes.

  7. Bring it to a boil.

  8. Add salt & stir well.

  9. Serve the piping hot mango curry with your Rotis/Rice alongside pickle. Sets the perfect mood for a vegetarian lunch!