Mamidikaya Kura – Sweet Mango Curry


Mango season is almost through and the mangoes that are available now are thotapuri (called collector kaya in andhra) and bainganapalli varieties which don’t have much of a sour flavor. They are best suited to prepare curries which have a predominately sweet flavor.

It would be a whole year before I prepare Mamidikaya kura again, during the next mango season, so made this curry for lunch today. A simple, straightforward mango curry recipe using onions, tomatoes, chilli powder, jaggery and tempered with cumin and fenugreek seeds.

Mamidikaya Kura

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  raw mango

 Ingredients

  •   1 raw mango, chopped into pieces along with skin – preferably thotapuri or bainganpalli variety
  •   2 tbsp oil
  •   1 tsp mustard seeds
  •   ½ tsp methi (fenugreek seeds)
  •   ½ tsp cumin seeds
  •   10-12 crushed garlic flakes
  •   2 big onions finely chopped
  •   2 tomatoes finely chopped
  •   salt to taste
  •   ¼ tsp turmeric pwd
  •   1 tsp red chilli pwd
  •   3 cups of water
  •   ½ cup grated jaggery

Method for making Mamidikaya Kura

Pre-heat oil in a heavy bottomed vessel. Add mustard seeds and let them splutter. Add the methi and cumin seeds and let them turn brown.
Add the crushed garlic flakes and fry for a few seconds. Add the chopped onions and sauté till pink. Add salt, turmeric pwd and chilli pwd and combine.
Add the chopped tomatoes and cook for 5-6 mts. Now add the mango pieces and mix well till they are well coated with the masala mixture. Cook covered for 4-5 mts on medium heat.
Add water and cook on high flame for 5 mts. Reduce heat and cook further for another 8-10 mts or till the water evaporates.
Add the grated jaggery and cook for 10 mts on low flame till water evaporates and you get the curry consistency.
Serve with hot steamed white rice or rotis.

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11 thoughts on “Mamidikaya Kura – Sweet Mango Curry

  1. Hi Sailu,

    This curry resembles more of a sweet pickle. I would definitely love to have this with rotis as u said..Will let u know when I give this dish a try!!!

  2. Wonderful recipe Sailu..!! You are sooo lucky to be enjoying all the fruits. I havent eaten any of the Indian variety mangoes in the last 2 1/2 yrs in US 🙁 The ones I get here are neither fully ripe nor sour, just namesake mangoes :-(( Wish I cud scoop some from the pic 😛

    Aaaw, that’s bad, Priya. Feel bad for you..:(

  3. Hi Sailu,

    Nice mango curry I never actually tired this. Looks good.

    Maybe you should try it next summer during mango season, Radha.

  4. Wow the picture looks so real Sailu, It gives a feel that it is sitting in my dinning table. I agree with Priya. Hope you will send some over here 🙂

    How I wish I could some magic that you could savor the dish sitting in your dining room..:)

  5. I tried this recipe with the mango varieties that were suggested and it was absolutely excellent. I served it to about 1,200 guests at an event I had and almost everyone loved it. I changed the recipe a little by using Organic Coconut oil and did not add the 3 cups of water (only 1/2 cup per batch.) This greatly cut down on time needed to evaporate the water and it didn’t seem to affect the consistency that is expected with Chutney’s. I recommend this to anyone. IT WAS AWESOME!! (The Jaggery must be used because regular sugar will change the flavor of the Chutney entirely.)

    I am glad your guests enjoyed this recipe, MangoJoe.

  6. Pingback: Recipe Blog » Blog Archive » Mamidikaya Kura - Sweet Mango Curry
  7. hai sailu
    the way u describe and narrate your recipies is fantastic.
    idi naku chala istamaina koora. i am glad that a vizag girl is making gr8 recipies.

  8. My children just loved it. and guess what, they ate the whole dish leaving none for me. I guess i have to make it secretly.

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