How to make Mangalorean Mango Curry - SK Khazana -

Mangaloreans use mangoes in different ways and even make curry with them

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lal baug mangoes, Mustard seeds (राई)

Cuisine : Mangalorean, Indian

Course : Dals and Kadhis

You can also find more Dals and Kadhis recipes like Moog dal Sprouted Hara Chana Amti Sabut Moong ki Kadhi Turichi Gode Varan

Mangalorean Mango Curry - SK Khazana

Mangalorean Mango Curry - SK Khazana Recipe Card


It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Mangalorean Mango Curry - SK Khazana Recipe

  • Lal baug mangoes ripened 4-5 medium

  • Mustard seeds 1 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Cumin seeds 3/4 teaspoon

  • Black peppercorns 6-8 teaspoon

  • Coriander seeds 1 teaspoon

  • Dried red chillies 2

  • Onion sliced 1 small

  • Ginger sliced 1/2 inch

  • Garlic cloves 3-4

  • Oil 2 tablespoon

  • Curry leaves 8-10

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Jaggery (gur) 1 tablespoon

  • Tamarind pulp 1 tablespoon

  • Curry leaves fride for garnish


Step 1

Tap each mango on a worktop gently to soften tem, remove the eye and squeeze out the mango into a large bowl and discard the skin. Squeeze the pulp out and discard the pits.

Step 2

Heat a shallow non-stick pan, add mustard seeds, fenugreek seeds, cumin seeds, black peppercorns, coriander seeds, break and add dried red chillies and dry roast till fragrant.

Step 3

Transfer the spices into a blender jar, add onion, ginger, garlic and a little water and blend into a smooth paste.

Step 4

Heat oil in a deep pan, add curry leaves and saue for 30 seconds. . Add the ground paste, mix and sauté for 2 minutes.

Step 5

Add turmeric powder and salt and mix well and saute, stirring continuously, till oil separates.

Step 6

Add the mango pulp and mix well. Rinse the blender jar with 1 cup water and add, mix well, cover and cook till the mixture comes to a boil.

Step 7

Add jaggery and tamarind pulp, mix well and cook till jaggery melts. .

Step 8

Transfer into a serving bowl, garnish with fried curry leaves and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.