Think the tangy flavour of raw mango works well just for pickles? Then you’ve obviously never discovered the joys of the many variants the versatile raw mango. Once you add it to a dish, you will crave for it even more. Green raw mango is one of the most commonly used fruits, which can be used in a wide range of savoury dishes across cuisines in India.
We got you covered one dish from each region just so that you can cook something different this season.
East — Aam Daal
In the Eastern part of India, Aam Daal is one of the most-loved dishes. Toor dal with chunks of spices raw mangoes and topped with curry leaf is summer favourite for people of Bengal, UP and Bihar.
Ingredients
1 cup Toor or Arhar dal
1/2 raw mango chunks
Mustard Oil
1/3 tsp panch foron
1/3 tsp tiny mustard seeds
2-3 pcs whole dry red chilies
1/3 tsp turmeric powder
Red Chili Powder
4 tsp sugar
Salt to taste
Method: Soak the arhar or toor dal in water for 30 minutes and dice raw mango into cubes. Now boil the soaked dal with some salt and mustard oil. Take a pan and heat some mustard oil, add panch foron, mustard seeds, dry red chilies and raw mango cubes with turmeric powder, red chili powder and some salt. Mix well and cook for 3 to 4 minutes. Cover and cook till the mangoes get a little tender. Once mangoes are cooked, add boiled dal and 2 cups of water. Now add sugar and mix well. Cook over medium heat for 10 minutes. And it’s done.
South — Mangai Mor Kuzhambu
Mor Kuzhambu is a delicious Tamilian delight made with sweet and sour yogurt based gravy and raw mangoes. Apart from raw mangoes, the dish can be made using pineapple as well.
Mangai Mor Kuzhambu (Photo: archanaskitchen)
Ingredients
1 cup mango
1/2 tsp turmeric powder
Salt to taste
1 cup curd
1/2 cup fresh coconut
1/2 tsp cumin seeds
1 tsp black peppercorns
1/2 tsp methi seeds
Curry leaves
1 tsp cooking oil
1/2 tsp mustard seeds
Method: Cook mango with salt and turmeric powder in a little bit of water on medium heat. Now make the coconut paste by grinding the coconut, cumin, curry leaves, fenugreek and black pepper to a fine paste. Now take a saucepan and add cooked mango, coconut paste, whisked yogurt and salt. Give the mixture a boil and it’s done. Make a seasoning with adding mustard seeds, fenugreek seeds and curry leaves in oil. Allow them to crackle and add it to the mixture. It’s ready to serve.
West — Kachi Keri Nu Shaak
Gujaratis love Kachi Keri Nu Shaak or Raw Mango Curry. This dish, made with raw mangoes and a few spices, is quick and very easy to make. It tastes little sweet and a lot spicy & tangy.
Kachi Keri Nu Shaak (Photo: jigsskitchen)
Ingredients
2 Medium size raw mangoes
1/2 tsp whole cumin seeds
1/4 tsp mustard seeds
1-2 pcs cloves
4-5 pcs whole black pepper
1 small pc of cinnamon stick
A pinch of asafoetida
1/2 tsp turmeric powder
1 tsp red chili powder
salt to taste
1 cup jaggery
2-3 tsp oil
Method: Wash, peel and chop raw mango. Add salt to it and mix well. Leave aside for 15-20 minutes. Now heat oil in a deep pan, add cumin seeds. When its crackle, add mustard seed, cinnamon stick, cloves, black pepper, and asafoetida. Add chopped raw mangoes, sprinkle turmeric powder, mix well and cook for 1 to 2 minutes. Turn off the flame and add red chilli powder. When it is still hot, add some jaggery to it. Once melted, it is all set to be served.
North — Raw Mango Rice
Just add some raw mango to your regular pulao and it adds a delicious flavour to it. Popular in almost every city of North India, the dish tastes best with raita.
Raw Mango Rice (Photo: mapsofindia)
Ingredients
1 cup rice
1 cup raw mango
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp chana dal
1 tsp urad dal
2 tbsp peanuts
Curry leaves
1/2 tsp turmeric powder
Salt to taste
Method: Boil the rice and keep it aside. Now heat oil in a kadhai, add mustard seeds, cumin seeds, chana dal and urad dal and fry till slightly brown. Now, add peanuts, curry leaves and fry for a minute. Add grated raw mangoes and cook for another one minute. Add cooked rice, turmeric powder, salt and mix well. Serve hot.
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