Mango Salad

We take our mangoes seriously…That’s why we have an infinite number of ways to eat them. Lassis  pickles, chutneys,fruit salads, mousses, jams, jellies…endless list.

A favorite among many - a sweet-tart mango curry –where small whole mangos were peeled and cooked, seeds included, in tamarind - jaggery gravy.

I have altered this recipe, using chopped semi ripe mango, and a light tamarind-jaggery dressing.

Mango, washed, peeled and cubed 2 cups

Whole dry red chilli 2 broken

Red chilli powder ¼ teaspoon

Fenugreek seeds-a few

Mustard seeds ¼ teaspoon

Salt

Til oil ½ table spoon

Tamarind, de seeded ½ cup, soaked in a cup of warm water

Jaggery coarsely pounded ¼ cup

¼ teaspoon red chilli powder

¼ teaspoon cumin powder

¼ teaspoon garam masala

Salt

Put mangoes in a bowl.Add the salt and red chilli powder.Mix.

Make the tempering with the oil by heating it and adding the fenugreek seeds,mustard seeds, red chilli pieces.

Squeeze out pulp from soaked tamarind.Add to the water in which it was soaked.

Add the dry spices and jaggery and simmer till it becomes thick.Adjust seasoning.Cool.

Add the cooled tempering and about 2 tablespoons tamarind dressing over the mangos.

Mix well-chill and serve as a salad/accompaniment to dal chawal.