Manglorean Style Ripe Mango Curry

Kukku Curry

Normally I'm not too fond of mangoes but this curry is where I always make an exception. I completely love this and would love to make it thru the year but alas mangoes only arrive during the summer months, hence this dish has become a staple during Poila Boishakh the Bengali New Year, and Bisu the Manglorean New Year which usually happen on the same day if not maybe a day apart so on 14th or 15th of April every year this curry is available on the menu. In Bangalore I would use Sugar baby (its a variety of mango) its green outside and a little bigger than a golf ball but really sweet  and just the right size for one person. But in Delhi I had a hard time finding the right mango so I settled for neelam as they were smaller and fleshy and not to forget sweet. But the size is a little big for one person so we ended up sharing it between eachother.

I really was just glad that I could eat mango curry to stay bothered about sharing. For people who haven't grown up eating this curry let me tell you its a messy affair. You need to squeeze the cooked mango in your plate to remove the pulp and then you'll end up slurping the entire curry along with rice. Music to a Mangloreans ears.. but I cant say anybody else would agree with me. I still remember my mum would clean her entire plate and then sit and lick and suck the mango until all she would be left with is a bald white seed. But then again that's the way mangoes are meant to be eaten.

In my household we have got accustomed to eating mango curry along with some Jhuri Aloo Bhaja, surprisingly there are a few Manglorean and Bengali dishes that really make a great match (just like me and my hubby ;) )

Ingredients

ripe small mangoes (preferably sugar baby) 8-10, if medium sized 5-6 (I used neelam)

jaggery as required depending on how sweet the mangoes are

chilli powder 2 teaspoon

salt to taste

maida 2 tablespoon + 6-8 tablespoon water to make slurry

For seasoning

oil 1 1/2 tablespoon

mustard seeds 1 tablespoon

curry leaves 8-10

dry red chilli 2-3

Method

First wash the mangoes well, then peel them using your hands carefully. Well ripened mangoes peel off easily.

Next place all the peel in a big bowl and add about 1/2 cup water and start squeezing the peel to remove and flesh remaining in it. Remove the pulp water and pour into another bowl. Again add 1/2 cup water over the peel and repeat process and keep the water.

Now use the pulpy water you got from the peels and place about 2 medium  mangoes and squeeze out all the pulp. Remove the seeds and place in another bowl and add 1/2 cup water and again squeeze the seed until its completely clean. Pour this water again into the pulp mix.

Heat oil in a pot when its hot add mustard seeds and let them pop. Once the popping is over put in the red chilli and curry leaves and in the next 4-5 seconds pour the entire pulp mixture that you have saved and kept aside along with the remaining 4 peeled mangoes. Let it simmer for a few minutes and when the mixture is heated and begins to boil add the chilli powder, salt, and start with  jaggery little by little.

When the curry tastes like its cooked and taste has been adjusted to your liking, make a slurry with maida and water. Put the curry on low flame and pour in the maida slurry and stir nicely until combined evenly. Slowly you will notice the curry thicken slightly.

Take off the heat and let it rest for 5-10 minutes. Serve hot with steamed rice.