Sometimes we get carried away with a particular seasonal food or ingredient and end up preparing different varieties or variations of it more often than usual. During the summer season, I am obsessed with mangoes – both, raw and ripe and can never get tired of them.
Today, I’m sharing with you an unforgettable summer fare delicacy prepared from raw mangoes that are not tangy but have more of a sweet flavor. The best choice for preparing this pulusu is Thotapuri (Collector kaya) or Banganpalli variety of mangoes.
Thotapuri, Collector kaya
The combination of mango-tamarind-jaggery is simmered in a onion-spice base to give a magnificent red colored sauce with a distinctive taste. This astounding pulusu delivers the flavors I crave for along with hot steamed rice and mudda pappu. A handsome and satisfying meal one would want to serve loved ones and friends.
1 mango (thotapuri variety), skin, de-seed and cube
1 drumstick, cut into 2 inch pieces (optional)
2 medium sized onions, finely chopped onions
2 green chillis
14 -15 curry leaves
1 tsp red chilli pwd (adjust)
1-1 1/2 tbsp jaggery, grated (adjust)
small lemon sized tamarind ball, extract pulp
salt to taste
coriander leaves for garnish
1/2 tbsp oil
1/2 mustard seeds
1/4 tsp methi seeds
1/2 tsp cumin
1 dry red chilli, de-seed and tear
big pinch asafoetida
Method for making Mamidikaya Pulusu
Heat oil in a pan. Add mustard seeds and let them pop, add the cumin, methi, red chillis and asafoetida and toss for a few seconds till the flavors come out but dont burn them.
Add the curry leaves, onions, green chillis and saute till the onions turn transparent. Add the chilli pwd and salt and combine.
Now add the mango cubes and drumstick pieces and cook for 2-3 mts, combining them often, on medium heat.
Add the grated jaggery and cook for another minute. Add the tamarind pulp along with two cups of water.
Pressure cook upto one whistle and turn off the flame. Once the pressure is released, open the lid and see if the mango has been cooked and turned soft. If not, let it cook uncovered till the mango pieces turn soft. Once cooked, garnish with coriander leaves.