Manga Kalan

Name: Manga Kalan
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2¾ cups freshly grated or desiccated coconut; ½ tbsp. cumin seeds; 4 small Thai green chiles or 2 serrano chiles, stemmed and roughly chopped; 5 medium green mangoes, peeled, pitted, and thinly sliced; 1 tbsp. grated jaggery or light brown sugar; 1 tsp. cayenne; 1 tsp. ground turmeric; Kosher salt, to taste; 1¼ cups whole fat yogurt; 2 tbsp. coconut or canola oil; ¼ tsp. brown mustard seeds; ¼ tsp. fenugreek seeds; 12 fresh or frozen curry leaves; 3 dried chiles de árbol, stemmed and halved

Serves
serves 6-8

From Madhur Jaffrey's Flavors of India (Carol Southern Books, 1995), this recipe for hot mango curry is prepared with tart green or semi-ripe mangoes and tempered with sweet jaggery. Inspired by a story that first appeared in our June/July 2005 issue, this recipe ran in our Jan/Feb 2014 SAVEUR 100 issue with the article 20 Years of SAVEUR: King of Fruits.

Ingredients

2¾ cups freshly grated or desiccated coconut
½ tbsp. cumin seeds
4 small Thai green chiles or 2 serrano chiles, stemmed and roughly chopped
5 medium green mangoes, peeled, pitted, and thinly sliced
1 tbsp. grated jaggery or light brown sugar
1 tsp. cayenne
1 tsp. ground turmeric
Kosher salt, to taste
1¼ cups whole fat yogurt
2 tbsp. coconut or canola oil
¼ tsp. brown mustard seeds
¼ tsp. fenugreek seeds
12 fresh or frozen curry leaves
3 dried chiles de árbol, stemmed and halved

ADVERTISEMENTAD

Instructions

Step 1

Purée coconut, cumin, chiles, and 1 cup water in a food processor until smooth. Bring mangoes and 1½ cups water to a simmer in a 4-qt. saucepan. Add jaggery, cayenne, turmeric, and salt; cook until mangoes are tender, 18–20 minutes. Stir in reserved coconut paste; cook until mixture is slightly thick, 5–7 minutes. Stir in yogurt and salt; cook 1 minute more.

Step 2

Heat oil in a 10″ skillet over medium-high heat. Add mustard and fenugreek seeds, curry leaves, and dried chiles; cook until fragrant and seeds begin to pop, 1–2 minutes. Stir spices and oil into curry.

Purée coconut, cumin, chiles, and 1 cup water in a food processor until smooth. Bring mangoes and 1½ cups water to a simmer in a 4-qt. saucepan. Add jaggery, cayenne, turmeric, and salt; cook until mangoes are tender, 18–20 minutes. Stir in reserved coconut paste; cook until mixture is slightly thick, 5–7 minutes. Stir in yogurt and salt; cook 1 minute more.
Heat oil in a 10″ skillet over medium-high heat. Add mustard and fenugreek seeds, curry leaves, and dried chiles; cook until fragrant and seeds begin to pop, 1–2 minutes. Stir spices and oil into curry.