Mamidikaya Pulusu

Ingredients

• - 250g raw mango
• - Large tamarind ball
• - 3 tbsp sesame oil
• - 1 large onion
• - 2 tomatoes
• - 2 tsp red chilli powder
• - 1/2 tsp fenugreek powder
• - 1/4 tsp turmeric
• - 1 tsp jaggery
• - Salt to taste

Method

1. Prepare raw mango: Peel 1 large mamidikaya (raw mango). Cut into large chunks.
2. Soak tamarind: Soak a small marble of tamarind in half cup water — the raw mango provides most of the sourness.
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. Add shallots and tomatoes: Add 8 sliced shallots. Fry 6 minutes. Add 2 chopped tomatoes and cook 5 minutes.
5. Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
6. Add mango and tamarind: Add raw mango pieces and tamarind water. Add 1 cup water and salt. Bring to a boil.
7. Cook mango: Simmer on medium heat 12-15 minutes until mango is completely soft.
8. Mash some mango: Press some mango pieces against the side of the pot to thicken the pulusu naturally.
9. Add jaggery: Add 1 tsp jaggery. Stir well to balance sourness.
10. Serve: Adjust salt. Mamidikaya pulusu is intensely tangy and fruity. Serve with steamed rice.