1. Wash mango very well in cold water and cut into very small cubes along with skin and keep aside.
2. Toor dal as mentioned in the ingredients. That is method I always follow.
3. Take a wide, little depth pan and heat the oil. Once it is heated up add mustard seeds, cumin seeds, green chillies and curry leaves one after the other as mentioned.
4. Now add cut mangoes and fry for 2 minutes.
5. Then add garlic paste, turmeric, red chilli powder, coriander powder and salt one after the other and mix well with mangoes. Fry for 2 more minutes.
6. Add some water, mix well, cover the pan and cook on medium heat till mangoes become little soft (see that they sare not mashed).
7. Now add cooked toor dal and mix well with other ingredients. Allow to cook for some more time. Now here you can add some water if you want more gravy. You will know by this time by tasting it and seeing that how much more gravy you required as per your need.
8. Finally as usual add cilantro and mix with other stuff. Keep on low heat about 1 minute and remove from heat.

After I tasted this curry, with no delay I prepared stuff for puri's which I knew goes very well with this Sweet 'n' Tangy Mango Curry. It was too good. Next day I told this recipe to my mother on phone. She too tried it and every body at home liked it a alot. Hope you will also like this. Mangoes are too expensive right now..knowing this I bought another one for this weekend, since I could not resist the taste:-))

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1. Take Wheat Atta or Wheat Flour as you require.
2. Put a pinch of baking soda or eating soda in it for soft and fluffy puri's(not more than that, since it absorbs more oil if soda is added more).
3. Add some salt in it. See that it is not more because..puris always we eat with some or other curry. I add 1/2 tsp of salt in 4 cups (i.e., a/c rice cooker cup). Even when we eat puri as it is it taste good.
4. With clean hands, mix well all three ingredients and make dough with warm water. Always add water in small amounts and knead the dough accordingly, progressing slowly. The dough sould be not too soft which stick to your hands nor too hard to knead any more.
5. Once kneaded, push the dough with your hands with a touch of little water on top i.e., air tight, so that no air enters into the dough. Do not add oil here. Close the container with dough, with a lid and keep aside for minimum half-an-hour and maximum 1 hr.
6. After 1/2 hr, put some oil on top of the dough and again with clean hands(i.e., wash your hands always though fresh, again before kneading the dough) start kneading it again, till you get a soft dough or atleast for 10 minutes at a strech.
7. The dough is ready for puri's. I follow same for chapathis or pulkhas too except adding eating soda and salt. Yes, I eliminate salt and oil in my chapathis (except oil to knead the dough), still the out put is very good.
8. For puri's never add dry flour more on top while making flat rounds(here you don'nt need any dry flour if dough is good enough to knead), because they will not rise while deep frying.

Labels: curries, curry, lentils, mango, mango curry sweet and tangy mango curry, poori, vegetable, vegetable dishes

Posted by Meena Kandlakuti on Thursday, September 21, 2006 at 12:12 PM | Permalink