Mango curry South Indian style

Does it happen to you? You buy mangoes that seem soft to touch, cut it open only to find that the mango has been softened by human contact rather than naturally. This is what you can probably do with a not-so-ripe, sort-of-tart and oh-so-boring mango that you have hastened to cut up. This is a curry from south India where it is called puli (sour) kuzhambu. Don't let the quantity of garlic worry you. It will turn sweeter as it simmers in the curry and you will not have a strong flavor in the gravy either.

Mango curry

for paste:
1 tsp lentils of some kind (more specifically urad dal)
1/2 tsp fenugreek seeds-optional
1/2 large onion - coarsely chopped or 1/4 cup peeled shallots or pearl onions
1 Tbsp ground coriander
1/2 tsp or more cayenne pepper
1/2 tsp turmeric
2 Tbsp chopped cilantro
1/2 tsp oil

Heat oil in a saute pan. Add lentils and fenugreek. When they start turning golden, add onions and saute until translucent and soft. Add the spices and saute for 10 sec. Add the cilantro annd little water and saute 1 min. Cool and grind this into a smooth paste.

for curry:
1-2 not-so-ripe mangoes (peeled or unpeeled, cut into large chunks)
1/2 large onion or 1/4 cup peeled shallots or pearl onions
8-10 cloves garlic
4 tomatoes, chopped or 1 cup tomato puree
1 tsp tamarind paste
1 tsp mustard seeds
1/2 tsp fenugreek seeds - optional
2 cups water
salt
1 tsp oil
2 tbsp cilantro, finely chopped
some curry leaves

Heat oil. Add mustard seeds and fenugreek and let mustard seeds splutter. Add onions and garlic and saute until golden brown. Add the ground paste and saute for 1 min. Add the mango chunks and saute for 1 min more. Add the tamarind paste, tomatoes, salt and water. Mix well and simmer until slightly thickened, 5 minutes. Garnish with curry leaves and chopped cilantro.

This sweet and hot curry goes well with rice.