Indian Mango Curyy
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients
Mangoes – 1 cup(pulp alone)(grind it)
Butter milk – 2 1/2 cups
Salt to taste
Mustard seeds – 1tsp
Turmeric powder – 1 tsp
Gram flour/besan – 2-3 tsp
Ghee – 1 tbsp
Asafoetida – 1/2 tsp
Cumin seeds – 1 tsp
Green chiles – 2-3
Jaggery – 1tbsp
Red chiles – 1-2
Some curry leaves
Ginger – 1 inch piece
(mince ginger and green chiles together and keep)
Instructions
First keep ready with all the ingredients.
In a bowl mix butter milk,mango puree,salt,besan and turmeric powder beat well without lumps and keep ready.
Keep a kadai add ghee and when hot add mustard seeds,cumin,and then asafoetida.
When mustard seeds splutter add curry leaves and red chiles then ginger green chile mixture and saute for some time.
Then add the buttermilk mixture to it and let it boil for some time,add jaggery to it.
When all the rawness goes and when thick switch off.
Can serve with roti’s and hot rice.
From marudhuskitchen.com