Raw Mango Poriyal

Ingredients

• - 250g raw mango
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

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. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
4. Add shallots: Add 5 sliced shallots and cook 3 minutes.
5. Add raw mango: Add the prepared raw mango. Season with half tsp turmeric and salt.
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. Open and dry: Cook uncovered 2 minutes to evaporate moisture.
8. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
9. Adjust seasoning: Taste and add salt — this poriyal is intentionally tangy and sour.
10. Serve: Raw mango poriyal is a refreshing tangy side dish. Serve with steamed rice, rasam and papad.