Raw Mango Kuzhambu

Ingredients

• - 250g raw mango pieces
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

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. 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. 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. Add shallots and garlic: Add 10 sliced shallots and 5 garlic cloves. Fry on medium heat 8 minutes until golden.
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. Add mango and tamarind: Add raw mango cubes and tamarind water. Add 1 cup water and salt.
7. Bring to a boil: Cook on medium-high heat until mango starts to soften — about 8 minutes.
8. Simmer: Reduce heat and cook 8-10 more minutes until mango is tender and kuzhambu thickens.
9. Taste sourness: Raw mango kuzhambu should be very tangy. Adjust salt and jaggery if too sour.
10. Serve: Raw mango kuzhambu is a summer favourite. Serve with steamed rice and papad.