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.
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.