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Indian Traditional Mango Recipes: The South India Expedition!

8 min read

Though most often feared, mangoes have great regard in our mythology. Apart from enjoying it as a fruit, mangoes are used in preparations of pickles, curries, raita, dals throughout the country. Here we shall explore few uncommon, traditionally prepared mango dishes in the southern half of the country namely, Tamilians, Keralites, Andhras, Kannada, Maharashtrians, Gujaratis, Odias and the Parsis.

Recipes Index:

Tamil New year Special – Raw Mango Pickle (Mangai Pachadi)

Andhra’s Raw Mango Rice (Mamidikaya Pulihora)

Kannada Mango rasayana (Mango pulp)

Tamil Nadu’s Grated mango pickle (Manga thokku)

Keralite Jackfruit seed and Mango curry (Chakkakuru Manga Curry)

Mangalorean Mango Curry (Maavina Hannina Gojju)

Andhra Mango Dal (Mamidikaya pappu)

Maharashtrian Mango Dal (Kairichi Dal)

Odia Dry Mango Raita (Ambula Rai)

Parsi Mango Omelette (pora)

Gujarati Mango Buttermilk Curry (Fajeto)

Gujarati Hot and Sour Mango pickle (Chunndo)

 

1. Tamil New year Special – Raw Mango Pickle (Mangai Pachadi)

 

This dish is prepared in every Tamil household during their New Year, welcoming the tender fruit. Besides that, it is also prepared in West Bengal using Panch Phoron which is a blend of whole spices like cumin seeds, fennel seeds, nigella seeds, mustard seeds and fenugreek seeds in equal portions. And with fenugreek seeds in punjab. In Rajasthan, it is called Aam ki Laungi.

 

Main Ingredients

  • 1 Raw Mango (cut into big chunks with the skin)
  • 3 tbsp Jaggery
  • 1 tsp Turmeric powder
  • 1/2 tsp Salt
  • 1 tsp Mustard seeds
  • 1 pinch Asafoetida
  • 1 sprig Curry leaves
  • 2 Red Chillies
  • 1-2 Neem flowers
  • 1 tsp Cooking oil

 

 

Preparation Method:

  1. Cook the raw mangoes in salt till its slightly pulpy.
  2. You can either melt the jaggery in warm water or heat it on a pan with water till it dissolves.
  3. Give a tadka of mustard seeds and curry leaves and add the mango mixture and jaggery water to it.
  4. Mix well till the mango pulp absorbs the thin syrup.

 

Note: In Tamil Nadu, tamarind juice is used in case the mango isn’t too sour and sambar powder is added while cooking for flavor. Sometimes, 1 tsp of rice flour is added to thicken it.

 

2. Andhra’s Raw Mango Rice (Mamidikaya Pulihora)

 

When mangoes are in season, this tangy rice dish is a common breakfast food in Karnataka also.

Main Ingredients

  • 2 Cup  Cooked Rice
  • 1 Raw Mango Or 1.25 Cup Grated Raw Mango
  • 2 tbsp Chickpeas (Roasted split), Bunna chana
  • 2 tbsp Peanuts

Tempering Ingredients

  • 1/4 tsp Turmeric Powder
  • 1 tsp Mustard Seeds
  • 2 Red Chilli
  • 2 Green Chilli
  • 6-7 Curry Leaves
  • 2 Pinch Hing
  •  3 tsp Cooking Oil
  • Salt As Required
  • 1 tbsp Grated fresh Coconut

Preparation method:

  1. Give a regular tadka to all the spices with peanuts and chana dal.
  2. Add the grated mangoes to it and mix well.
  3. Allow the mangoes to become little soft and cook till it shrinks.
  4. Mix the cooked rice in it and allow it to soak in the tangy flavor.
  5. Garnish it with the grated coconut.

 

Note: Instead of grating mangoes you can make a mango and coconut paste in the ratio 2:1 to make a paste and use it instead of grated mango. You adjust your spices according to your taste and also add till jaggery to balance out everything. You can also temper the peanuts and chana dal separately and add at the end to keep it crunchy.

 

3. Kannada Mango rasayana (Mango pulp)

 

The rasayana is prepared similar to Aamras, but it uses primarily coconut milk than cow’s milk. This can be had by all those who don’t like the smell of milk (like me) in their aamras and also by lactose intolerant people.

 

Main Ingredients

  • 2 Ripe Mangoes (soaked in water and peeled)
  • 1 tbsp Grated Coconut
  • 1 cup Coconut Milk
  • 1/2 cup Water
  •  1 tbsp Grated Jaggery

Other Ingredients

  • 1 tsp cardamom powder
  • A pinch of salt

Preparation method:

  1. Squeeze the mango pulp out.
  2. Add the rest ingredients into it and give a quick grind.

 

Note: It can be enjoyed with neer dosa, appams or even roti. The coconut milk is a cooling ingredient than cow’s milk, solves the entire purpose of the dish. Although an entire coconut has 33 gram of fat. So the milk extract is usually thinned down, unlike only (pure) coconut fat, as it has water also.

 

4. Tamil Nadu’s Grated mango pickle (Manga thokku)

 

Related image
Grated Raw Mango pickle (Manga Thokku)

You can store it in the refrigerator for 2 months and store in a glass jar only.

Main Ingredients

Maavadu pickle – Baby mango pickle It is seasoned similiar to most pickling ingredients like red chili powder, turmeric, salt, oil etc. but the mango are only wiped dry and their skin is rubbed with castor oil before pickling.

1 Big grated Raw mango 3-4 tsp  Red Chilli powder
1/2 tsp    Asafoetida
4 tbsp    Sesame oil
1/2 tsp   Mustard seeds
1 tsp   Jaggery

A few Curry leaves

Preparation method:

  1. Heat the oil and pop the mustard seeds and add curry leaves and asafoetida.
  2. Add the grated mango and the red chili powder.
  3. After it becomes amass, add the jaggery and cook it till the mango starts losing water.
  4. Serve

 

5. Keralite Jackfruit seed and Mango curry (Chakkakuru Manga Curry)

 

Although Kerala, situated on India’s coastal belt, is well-known for its fish curries…mango fish curries (owing to the mango season). Chakkakaru manga is jackfruit curry flavored with raw mangoes, celebrated two fruits in one meal.

 

File:Jackfruit seeds in coconut gravy.jpg
Jackfruit seed in mango curry (Chakkakaru manga)

Main Ingredients

  • 300 gms Jackfruit seeds
  • A Raw Mango (skin scrapped)
  • 2 to 2-1/2 cups Water
  • ¼ tsp Turmeric
  •  1 cup Scraped Coconut
  •  3,4 Shallots
  • 3 Whole Red Kashmiri Chilly
  • ½ tsp Coriander Powder
  • ½ tsp Turmeric
  • Salt: About 1 tsp or as needed.
Tempering Ingredients
  • 1½ tsp Coconut Oil
  • ½ tsp Mustard Seeds
  • 2 or 3 Shallots (sliced)
  • 2 or 3 Whole Kashmiri Chilly (broken.)
  • A sprig of Curry Leaves

Preparation Method:

  1. Cook the Jackfruit seeds in turmeric and red chili powder and remove its skin.
  2. Now cook mango in enough water till it starts to soften and then add the seeds into it.
  3. Make a coconut based paste with cumin seeds, green chilly and add to the mango, to cook for 2-3 mins more.
  4. Stir it well and add the beaten curd after switching the flame off.
  5. Crack mustard seeds in some coconut oil, and add the rest ingredients to it.
  6. Mix the mango based mixture to it and sauté it for 30-40 seconds.

Note: Traditionally the seeds are skinned and cut into long pieces and washed a few times to wash off starched. The skins of the seeds easily dry and come off if kept in strong sun. They are then cooked and added to the cooked raw mango.

 

Another dish from kerala is beaten curd mango curry called Mambazha Pulissery. It is similiar to Gujarati’s Fajeto, but uses beaten curd instead of buttermilk.

 

6. Mangalorean Mango Curry (Maavina Hannina Gojju)

Image result for manglorean mango curry
Mangalorean Mango Curry (Maavina Hannina Gojju)

Main Ingredients

  • 8 – 10 Small Ripe Mangoes (soaked in water and peeled)
  • A sprig of Curry Leaves
  •  ½ tsp Turmeric Powder
  • 10 – 12 Peppercorns
  • 1 tsp Fenugreek Seeds
  • 5 Red Chillies
  • 2 tbsp Cooking Oil

Tempering Ingredients

  • 1/2 tsp Mustard Seeds
  •   1 tsp Coriander Seeds
  • 1 tsp Cumin Seeds
  •   3 – 4  Garlic Cloves
  • 1 inch Ginger piece
  • 2 Medium Onions (sliced)
  • 2 tbsp Grated Jaggery
  • 4 tbsp Tamarind Juice

Preparation Method:

  1. Roast the peppercorns, fenugreek seeds,  red chilies, mustard seeds and cumin seeds till they start giving an aroma and then grind them.
  2. Add the onion and garlic and grind them too.
  3. Give a normal tadka to the above paste with the other spices and simmer the peeled mango in it with tamarind juice and jaggery.
  4. Let it thicken a little and serve.

Note: You can also marinate the mangoes in the spice before cooking to enhance flavor in it. Cook only till it softens unless you enjoy pulpy mangoes in your curry.

 


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7. Andhra Mango Dal (Mamidikaya pappu)

Mango Dal (Mamidikaya pappu) with roasted naan

 

Main Ingredients

  • 1 cup Red Gram Dal
  • 2 to 2 1/4 cups Water
  • Salt to taste
  • 2 Green Chilies

Tempering Ingredients

  • 3/4 To 1 Cup Raw Mango (Cut Into Chunks)
  • 1 Garlic Clove Crushed Or 1/2 tsp Grated Ginger
  • 1/8 tsp Turmeric
  • 1/2 tsp Mustard Seeds
  • 1/2 To 3/4 tsp Cumin Seeds
  • 1 Broken Red Chili
  • 1 Sprig Curry Leaves
  • A Pinch Of Hing
  • 1 tbsp Ghee Or Oil

Preparation Method:

This can be done two ways. Cook the mango and dal separately and temper them together or you can pressure cook them together and temper them at the end. I prefer the first method.

  1. Cook and mash the dal completely.
  2. Add oil, and temper your spices.
  3. Add your mango cuts and allow it to soften.
  4. Add mashed dal and boil it for a minute or two to mix the flavors.

 

Note: It is had with plain steamed rice. (Roasted naan is how I like it in the picture)

 

 

8. Maharashtrian Mango Dal (Kairichi Dal)

It is similar to the Maharashtrian Dry Zunka preparation, only has added raw mango for flavor.

Main Ingredients

  • 1 cup  Bengal Gram Dal (soaked for 1 hour), Chana dal                                   
  • 1 Raw Mango
  • 2 tsp Jaggery (or sugar)
  • Salt to season

Tempering Ingredients

  • 1 tbsp Black Gram, Urad Dal
  • 1/2 tsp Fenugreek Seeds
  • 1 tbsp Coriander Seeds
  • 2-4 Whole Dried Red Chilies
  • 1/4 cup Grated Coconut (Fresh)
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Mustard Seeds
  • A Pinch Of Asafoetida (Optional)
  • 2 Whole Red Chilies
  • 1 Tbsp Oil

Preparation Method:

  1. Blend the soaked chana dal, raw mango in a mixer. (keep it coarse)
  2. Give a normal tadka of mustard seeds, udath dal, fenugreek seeds, turmeric powder and red chilies and add the dal mixture to it.
  3. Let it cook for 10 -12 minutes and occasionally stir to blend all flavors.
  4. Garnish it with fresh coconut and serve.

 

Note: You can finely blend the mixture or keep it coarse.

 

9. Odia Dry Mango Raita (Ambula Rai)

File:Ambula Rai.jpg
Dry Mango Raita (Ambula Rai)

Main Ingredients

  • 4 Ambula
  • 1/2 cup Grated coconut
  • 1/2 cup Beaten curd
  • 2 tbsp Mustard seeds (soak in water for 30 mins)
  • 1/2 inch Ginger (cut into pieces)
  • 1 Green Chilly
  • 1 tsp Pancha Phutana or 5 spice mixture
  • 2 tbsp Jaggery
  • A sprig of Curry leaves
  • 1 tbsp Mustard oil
  • As per taste Salt

 

 

Image result for ambula
Ambula (Dried Mango Seeds in salt)

Preparation Method:

  1. Make a paste of soaked mustard seeds, green chilies and ginger pieces.
  2. Let it rest for an hour to reduce it smell and add the ambula pieces, beaten curd, mustard paste, grated coconut, jaggery and salt together in it.
  3. Give a tadka with rest ingredients

 

 

 

10. Parsi Mango Omelette (pora)

Mango Omelette (pora)

 

Main Ingredients

  • 2-3 Eggs
  • 1-2 tbsp Raw Mangoes, Finely Chopped
  • 1 Medium Onion, Finely Chopped
  • 1 tbsp Chickpea Flour
  • ½ tsp Ginger Garlic Paste/ Chilli Flakes
  • ½ tsp Each Of Chili Powder, Cumin Powder, Turmeric And Ground Black Pepper
  • ¾ tsp Salt
  • 1 tbsp Cooking Oil
  • Other Ingredients
  • 1 tbsp Mint Leaves
  • 1 Serrano Pepper, Minced (Optional)

Preparation Method:

They are prepared like regular egg omelets.

 

11. Gujarati Mango Buttermilk Curry (Fajeto)

This is a popular Gujarati mango kadhi.

 

Buttermilk mango curry (Fajeto)

Main Ingredients

  • 3/4 cup Mango Puree
  • 3/4 cup Plain Yogurt
  • 1/4 cup Chickpea Flour, Besan
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Red Chili Powder
  • 2 cups Water + 1 ½  Cups WaterTempering Ingredients
  • 1 1/2  Tablespoons Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Crushed Coriander Seeds
  • 1/4 tsp Fenugreek Seeds
  • 1/4 tsp Cumin Seeds
  • 1/4 tsp  Asafoetida
  • 2 tsp Chopped Ginger
  • 2 Dried Red Chilies (Broken)
  • 2 Green Chilies (Chopped)
  • 10-15 Curry Leaves
  • 1 tsp Salt, Or To Taste

 

Preparation Method:

  1. Grind the ginger coriander seeds, fenugreek seeds, asafoetida in a pestle-mortar.
  2. Prepare a mixture of mango, turmeric,besan and curd and add water.
  3. Give a regular tadka with rest of ingredients.

 

12. Gujarati Hot and Sour Mango pickle (Chunndo)

 

Although it is a famous gujarati pickle, I added this, as it is my favorite savory-sweet (but hot) pickle!. In the northern states, the same chunndo is prepared with fenugreek seeds, fennel seeds (sounf) and mustard oil just to temper the spices.

 

Image result for grated mango
Grated Sweet Mango Pickle – Chunndo

 

Main Ingredients

  • 6-7 medium sized raw Mangoes
  • 2 cups of Grated Jaggery
  • 1 tsp of Red Chilli powder
  • 1 tsp of Roasted Cumin seeds powder
  • 1/2 tsp Turmeric powder
  • Salt as per taste

Optional Ingredients

  • 4-5 whole Black Peppers powder
  • 2 small pieces Cinnamon powder
  • 3-4 Cloves powder

Preparation Method:

  1. Heat the grated raw mango on a pan.
  2. Add salt so that the mango starts losing water and stir.
  3. Add the rest of the ingredients one by one and keep stirring.
  4. Cook for about 7-8 minutes, till the sugar has reached the 1st string stage. (just drops from your spoon)

 

Note: The chunndo becomes thicker on cooling. You can use sugar instead of jaggery but don’t overcook it, as the sugar can crystallize. You can use reduce on the spices if you like or choose your favorite ones and experiment with them.

 

So that’s it. 12 recipes from the southern half of our country. These recipes are a tradition of their state or a mix of two states. They were passed down from our ancestors, so enjoy the mango till it grows.

 

PS -…………Next, we explore the northern and eastern parts of the country. Stay tuned!

A Nutrition and Food Science grad, Poorvi is currently pursuing her Master’s Degree in the same. She believes that a way to a better health both is through one’s stomach 🙂
She is on a quest to find out the innate wisdom of Intuitive Eating and also propagates it. She strongly believes, health is a holistic concept than just changes made in a Diet plan. Although she is not into cooking, she enjoys developing recipes and enjoys experimenting. But, mostly likes to be fed 😛

Poorvi Anandan, Nutritionist

Poorvi Anandan, Nutritionist

A Nutrition and Food Science grad, Poorvi is currently pursuing her Master's Degree in the same. She believes that a way to a better health both is through one's stomach :) She is on a quest to find out the innate wisdom of Intuitive Eating and also propagates it. She strongly believes, health is a holistic concept than just changes made in a Diet plan. Although she is not into cooking, she enjoys developing recipes and enjoys experimenting. But, mostly likes to be fed :P

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