Raw Mango Kuzhambu

Method

1. 1

   Prepare raw mango: Peel 1 large raw green mango. Cut flesh into 1-cm cubes. The raw mango provides the sourness so use very little or no tamarind.

2. 2

   Soak minimal tamarind: Use only a small marble-sized piece of tamarind — raw mango provides sourness. Soak in half cup warm water. Extract and strain.

3. 3

   Heat sesame oil: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add half tsp fenugreek seeds and 1 sprig curry leaves.

4. 4

   Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry on medium heat 8 minutes until golden.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder, half tsp cumin powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add mango and tamarind: Add raw mango cubes and tamarind water. Add 1 cup water and salt.

7. 7

   Bring to a boil: Cook on medium-high heat until mango starts to soften — about 8 minutes.

8. 8

   Simmer: Reduce heat and cook 8-10 more minutes until mango is tender and kuzhambu thickens.

9. 9

   Taste sourness: Raw mango kuzhambu should be very tangy. Adjust salt and jaggery if too sour.

10. 10

    Serve: Raw mango kuzhambu is a summer favourite. Serve with steamed rice and papad.