Raw Mango Poriyal

Method

1. 1

   Prepare raw mango: Peel 1 large raw green mango. Discard the seed and cut the flesh into small 1-cm cubes or grate coarsely.

2. 2

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

4. 4

   Add shallots: Add 5 sliced shallots and cook 3 minutes.

5. 5

   Add raw mango: Add the prepared raw mango. Season with half tsp turmeric and salt.

6. 6

   Cover and cook: Cover and cook on low-medium heat 5-7 minutes until mango softens slightly but retains a little bite and sourness.

7. 7

   Open and dry: Cook uncovered 2 minutes to evaporate moisture.

8. 8

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

9. 9

   Adjust seasoning: Taste and add salt — this poriyal is intentionally tangy and sour.

10. 10

    Serve: Raw mango poriyal is a refreshing tangy side dish. Serve with steamed rice, rasam and papad.