Name: Tart-Hot Mangoes with a Coconut-Red Chile Sauce (Maangai Masiyal)
Yield: Serves 6
Cuisine: India
Ingredients: 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note); 2 or 3 dried red Thai or cayenne chiles, to taste, stems removed; 1 teaspoon coriander seeds; 2 tablespoons canola oil; 1 teaspoon coarse kosher or sea salt; 10 medium-size to large fresh curry leaves; 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 1 teaspoon black or yellow mustard seeds; ¼ teaspoon ground asafetida; 1 pound green unripe mangoes, peeled, seeded, and cut into ½-inch cubes (see box); ¼ teaspoon ground turmeric

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

When you live in a country that has over 125 varieties of mangoes, of course you will use them every which way possible, including in curries. The small green Asian mango (roughly half the size of the mango you typically see at the grocery store here in the United States) offers a pleasant tartness to this dish and eliminates the need to incorporate tamarind, which imparts sourness to southern Indian curries. Asian supermarkets here also stock a much larger variety of mango known as the Hai