Mango Sweet and Sour Curry/Maangai Sweet Pachadi

Mango Sweet and Sour Curry/Maangai Sweet Pachadi

Unripe Mango is a tasty accompaniment for rice and chapatis.  Generally we make fresh pickle which is consumed within few days or with oil and/salt and chillies to preserve for a long period of time.  This particular sweet and sour curry is best eaten with Curd rice (rice mixed with natural yoghurt) or Chapatis (Wheat Roti) the sweetening agent here is Jaggery, natural palm sugar, making it healthier.

Raw Mangoes!

The general belief is that only ripened mangoes are nutritious and palatable and unripe fruits are commonly used for making pickles and sauces. The fact, however, is that unripe
mangoes are the best source of vitamin C.  A recent study according to ‘Deccan Herald’ a leading daily Newspaper from Indian state of Karnataka, confirms this.

Raw mango is an excellent food during summer, because it is said to protect our body from the negative effects of excessive summer temperature.

Ingredients:

Raw Mango (less sour variety) – 1 to 2

Crushed Jaggery – 2 to 4 tbsp. (according to the number of mangoes)

Salt – a pinch

 

Crushed jaggery!

Tempering:

Dry Red Chillies – 2 to 6(according to the spice level) OR

Crushed dried red chilli powder – ½ tsp.

(Less spicy variety)

Mustard Seeds/Kadugu – ½ tsp.

Black Gram/Ulundu/Ulundu – ½ tsp.

Curry leaves – few

Asafoetida/Perungayam/Hing – ¼ tsp. (fry well)

Oil – 2 tsp.

Method:

Cut raw-mango into 1cm wide strips, lengthwise. Pour oil in a cooking pan and add the tempering ingredients, wait until roasted. Add raw mangoes, toss in the salt, sprinkle some water and cover. In low flame, it will cook within few minutes, add the crushed Jaggery.  Mix well and cook for few more minutes.  Delicious Sweet and Sour Raw Mango is ready to serve.  Enjoy the raw mango with Rice/Chapati/on its own. 

Mango Sweet and Sour Curry/Maangai Sweet Pachadi!