Mamidikaya Pulusu

Method

1. 1

   Prepare raw mango: Peel 1 large mamidikaya (raw mango). Cut into large chunks.

2. 2

   Soak tamarind: Soak a small marble of tamarind in half cup water — the raw mango provides most of the sourness.

3. 3

   Make base: Heat 3 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp cumin seeds, 4 garlic cloves, 2 dried red chillies and curry leaves.

4. 4

   Add shallots and tomatoes: Add 8 sliced shallots. Fry 6 minutes. Add 2 chopped tomatoes and cook 5 minutes.

5. 5

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

6. 6

   Add mango and tamarind: Add raw mango pieces and tamarind water. Add 1 cup water and salt. Bring to a boil.

7. 7

   Cook mango: Simmer on medium heat 12-15 minutes until mango is completely soft.

8. 8

   Mash some mango: Press some mango pieces against the side of the pot to thicken the pulusu naturally.

9. 9

   Add jaggery: Add 1 tsp jaggery. Stir well to balance sourness.

10. 10

    Serve: Adjust salt. Mamidikaya pulusu is intensely tangy and fruity. Serve with steamed rice.