Ripe Mango Curry/Mavina Hannina Gojju/Mambazha Kuzhambu

Name: Ripe Mango Curry/Mavina Hannina Gojju/Mambazha Kuzhambu
Total time: 900 s
Yield: 3 to 4 servings
Cuisine: Indian
Ingredients: 5 Medium Size Ripe Mango; 1 cup Thick Coconut Milk; 1 tbsp Packed Tamarind; 6-8 Green Chilli; 1/2 inch Ginger; 2 cups Water; 1.5 tsp Salt; 2 tbsp Coconut Oil; 1/2 tsp Mustard; 1/2 tsp Cumin Seeds; 1 tsp Split Black Gram Dal/Urad Dal; 1/8 tsp Fenugreek Seeds; 10 Curry Leaves; 1/4 tsp Asafoetida/Hing Powder; 2 Dry Red Chilli

Ramgopal Dasa @ramgopaldasa

Hubballi, Karnataka, India

An exotic recipe with ripe mango, the perfect combination for rice and chappati - Ripe Mango Curry is very colorful to look at and very delicious to eat.

Try this Sattvic Recipe and Experience the Higher Taste

An exotic recipe with ripe mango, the perfect combination for rice and chappati - Ripe Mango Curry is very colorful to look at and very delicious to eat.

Try this Sattvic Recipe and Experience the Higher Taste

Ramgopal Dasa @ramgopaldasa

Hubballi, Karnataka, India

An exotic recipe with ripe mango, the perfect combination for rice and chappati - Ripe Mango Curry is very colorful to look at and very delicious to eat.

Try this Sattvic Recipe and Experience the Higher Taste

An exotic recipe with ripe mango, the perfect combination for rice and chappati - Ripe Mango Curry is very colorful to look at and very delicious to eat.

Try this Sattvic Recipe and Experience the Higher Taste

Saved

Ingredients

15 mins

3 to 4 servings

5Medium Size Ripe Mango
1 cupThick Coconut Milk
1 tbspPacked Tamarind
6-8Green Chilli
1/2 inchGinger
2 cupsWater
1.5 tspSalt
2 tbspCoconut Oil
1/2 tspMustard
1/2 tspCumin Seeds
1 tspSplit Black Gram Dal/Urad Dal
1/8 tspFenugreek Seeds
10Curry Leaves
1/4 tspAsafoetida/Hing Powder
2Dry Red Chilli

Saved

Steps

15 mins

1

Peel off the mango skin. Chop the mango. Do not discard the seeds.
2

Boil chopped mangoes along with seeds with 2 cups of water, crushed green chilli and crushed ginger.
3

Once the mangoes cook well, mash them with the back of a ladle. Leave a few chunks unmashed.
4

Extract pulp from tamarind. Add the pulp to mashed mangoes and cook for a few mins.
5

Add coconut milk and salt. Let it come to a boil.
6

Heat oil. Pop up mustard. Add in cumin seeds, urad dal, fenugreek seeds, hing, curry leaves and broken dry red chilli.
7

Add the seasoning to the curry.
8

Offer Ripe Mango Curry to Lord Sri Krishna. Honor Krishna Prasadam.