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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.

Sweet and sour mango curry using thotapuri variety of mangoes

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.

Thotapuri variety of mango also known as Collector kaya in Andhra

Mamidikaya Kura Recipe

Recipe source: From my recipe files

Prep & Cooking: 40 mts

Serves 6 persons

Cuisine: Andhra

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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

1 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.
2 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.
3 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.
4 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.
5 Add the grated jaggery and cook for 10 mts on low flame till water evaporates and you get the curry consistency.
6 Serve with hot steamed white rice or rotis.

Mamidikaya Kura - sweet and sour mango curry

Note:

This curry can be stored in the fridge for a few days and can be re-heated.

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By sailu • Jun 30th, 2006 • Category: All Recipes, Andhra Recipes, Ayurvedic cooking, Curries & Gravies, Vegan recipes, Vegetarian Recipes

10 Responses »

  1. BDSN on June 30th, 2006 at 3:56 pm:

    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. Priya on June 30th, 2006 at 4:01 pm:

    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 :-P

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

  3. Madhu on June 30th, 2006 at 4:53 pm:

    I am drooling…….lovely pics. I wish i could get some here . But have to wait for looong time to taste it. Enjoy! the mangoes.

  4. Radha on June 30th, 2006 at 7:28 pm:

    Hi Sailu,

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

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

  5. Nila on June 30th, 2006 at 10:15 pm:

    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..:)

  6. Paz on July 1st, 2006 at 9:00 am:

    Mmm! I love mangoes in any form!

    Paz

    I dont think there is anyone who would hate mangoes..:):)

  7. Kalyan on July 3rd, 2006 at 12:20 am:

    This is so mouth watering :)

    Kalyan

    Wish I could send some over..:)

  8. MangoJoe on July 17th, 2006 at 8:38 am:

    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.

  9. Recipe Blog » Blog Archive » Mamidikaya Kura - Sweet Mango Curry on August 27th, 2006 at 5:33 am:

    […] “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…” Read further… […]

  10. kranthi on April 11th, 2008 at 12:14 pm:

    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.

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