Hello, December! Don't tell me you're here already!
I go through all kinds of food phases on a regular basis. A few months ago, it was the turn of whey smoothies and so I stocked the freezer with bags of fruit. Several smoothies later, the enthusiasm fizzled out and a bag of frozen mango chunks (from Trader Joe's) has been languishing in the freezer.
Last night, I was looking for a simple dish to serve with some sprouted matki pulao and found the perfect thing. As Nags suggested, it is a typical South Indian dish, from Kerala to be precise.
Recipe #31 is Mango curry, inspired by this recipe on Arundathi's Food Blog. Sweet chunks of mango are cooked with a spicy coconut paste, then the heat is turned off and yogurt and tempering is added to finish off the tasty sauce.
I followed Arundathi's recipe quite closely:
1. Cook ripe mango chunks in some water, turmeric, red chilli powder, salt.
2. Stir in a paste of coconut, cumin, green chillies and simmer some more.
3. Turn off the heat. Gently stir in yogurt.
4. Finish with a tempering of mustard seeds, fenugreek seeds and fresh curry leaves.
So simple and yet full of complex flavors! If you are a fan of sweet-spicy tangos, this recipe is for you. I've seen similar recipes with pineapple too.
30 more recipes to go this month- stay tuned!