This season, savor a chilly and acidic formula that is both invigorating and savory. The sharp flavor of unripe mangoes merged with the luxurious consistency of chickpea flour creates an ideal dish to maintain a cool and contented state. Adhere to these straightforward instructions to prepare this delectable Raw Mango and Gram Flour Curry stew in your own residence.
- 250 grams raw mango
- 2 medium-sized onions
- 1 cup curd
- 1 tablespoon ghee or oil (mustard oil if preferred)
- 1 teaspoon black salt
- 1 teaspoon plain salt
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 tablespoon Kalonji (nigella seeds)
- 1 cup gram flour (besan)
- 2 green chilies
- Water as needed
Instructions for Raw Mango and Gram Flour Curry
1. Preparing the Raw Mango and Onion
Peel and Grate the Mango:
- Take 250 grams of raw mango.
- Peel and grate the mango finely.
Chop the Onions:
- Finely chop two medium-sized onions.
2. Preparing the Curd
Blend the Curd:
- Take 1 cup of curd and blend it until smooth.
- Ensure there are no lumps in the curd.
3. Blending the Components:
Combine Raw Mango and Onion with Curd:
- Combine shredded raw mango, diced onions, and pureed yogurt in a container.
- Incorporate black salt, regular salt, red chili powder, and ground cumin.
4. Prepare the Seasoning:
Heat the Ghee or Oil:
- Warm 1 tablespoon of clarified butter or oil in a skillet.
- Add 1 tablespoon of Nigella seeds and allow them to crackle.
Add Onions and Raw Mango:
- Add the chopped onions and raw grated mango to the pan.
- Cook until the onions are soft and translucent.
5. Roasting the Gram Flour
Roast the Gram Flour:
- In another pan, dry roast 1 cup of gram flour on medium flame.
- Roast for about 3 minutes until it turns golden brown.
- Ensure it doesn’t burn by stirring continuously.
6. Combining All Ingredients
Mix Everything Together:
- Add the roasted gram flour to the pan with onions and raw mango.
- Mix well until all ingredients are combined.
7. Adding Spices and Water
Add Spices:
- Add turmeric powder and red chili powder to the blend.
- Blend thoroughly to integrate the seasonings uniformly.
Add Water:
- Pour water into the blend to attain the intended thickness.
- Prepare for a few additional moments until the stew thickens marginally.
Tips for Best Results
Roasting Tips:
- To prevent burning, always roast the gram flour over a medium flame.
- For even roasting, stir often.
Curd Consistency:
- Make sure there are no lumps in the curd by blending it well.
Adjusting Spiciness:
- To make the curry spicier, add extra green chilies or red chili powder.
Serving Suggestions for Raw Mango and Gram Flour Curry
- With Parathas:
- Serve the curry with hot, flaky parathas. Any type of paratha pairs well with this curry.
- As a Side Dish:
- This curry can also be served as a side dish with rice or other Indian bread.
Comparison Table
| Ingredient | Quantity | Purpose |
|---|---|---|
| Raw Mango | 250 grams | Adds tanginess and flavor |
| Onions | 2 medium-sized | Adds texture and sweetness |
| Curd | 1 cup | Adds creaminess |
| Ghee or Oil | 1 tablespoon | Used for tempering |
| Black Salt | 1 teaspoon | Adds a unique salty flavor |
| Plain Salt | 1 teaspoon | Basic seasoning |
| Red Chili Powder | 1 teaspoon | Adds heat |
| Cumin Powder | 1 teaspoon | Adds earthiness |
| Turmeric Powder | 1 teaspoon | Adds color and health benefits |
| Kalonji | 1 tablespoon | Adds a distinctive flavor |
| Gram Flour (Besan) | 1 cup | Adds thickness and texture |
| Green Chilies | 2 pieces | Adds spiciness |
| Water | As needed | Adjusts consistency |
Conclusion
This Raw Mango and Gram Flour Curry is a delightful dish perfect for summer. Its tangy and spicy flavors combined with the creamy texture make it a refreshing meal. Serve it with parathas or as a side dish to enjoy a wholesome and tasty meal. Follow these steps and enjoy this unique and delicious curry!
FAQs
Q: What is the primary component of this curry?
A: The primary components of this curry are raw mango and gram flour (besan).
Q: Is it possible to use oil instead of ghee?
A: If desired, you can use oil or mustard oil.
Q: How should I store leftover curry?
A: Keep in the refrigerator for up to three days in an airtight container.
Q: What goes well with this curry?
A: Serve as an accompaniment to rice or as a side dish with warm parathas.
Meet Misha Mehboob, a passionate food enthusiast and computer science student from Sargodha University. Misha’s culinary journey is fueled by her love for exploring new flavors and experimenting in the kitchen.
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