Indian cuisine - The Healthy and Tasty way to Life

Indian cuisine has been around for at least 2500-3000 years and it has changed much over the years. The use of many different herbs and spices make each dish quite unique. Each different region in India is known for it's wide selection of different recipes and Indian cooking styles and tastes. Though about one third of the population is strictly vegetarian, there are many different dishes that include chicken, lamb and goat meat. In India though the cow is thought of as a sacred animal therefore you will not find many recipes including beef. Food is such an important part of Indian culture as in most cultures, and plays an important role in the family life and in festival celebrations. There is also usually a dessert served as well.

Tuesday, April 15, 2008

Mamidikaya Kura Recipe - Sweet Mango Curry

Mamidikaya Kura Recipe - Sweet Mango Curry
Recipe source:

Prep & Cooking: 40 mts
Serves 6 persons
Cuisine: Andhra

Ingredients:1 raw mango, chopped into pieces along with skin – preferably thotapuri or bainganpalli variety
2 tbsp oil
1 tsp mustard seeds
½ tsp methi (fenugreek seeds)
½ tsp cumin seeds
10-12 crushed garlic flakes
2 big onions finely chopped
2 tomatoes finely chopped
salt to taste
¼ tsp turmeric pwd
1 tsp red chilli pwd
3 cups of water
½ cup grated jaggery

1 Pre-heat oil in a heavy bottomed vessel. Add mustard seeds and let them splutter. Add the methi and cumin seeds and let them turn brown.

2 Add the crushed garlic flakes and fry for a few seconds. Add the chopped onions and sauté till pink. Add salt, turmeric pwd and chilli pwd and combine.

3 Add the chopped tomatoes and cook for 5-6 mts. Now add the mango pieces and mix well till they are well coated with the masala mixture. Cook covered for 4-5 mts on medium heat.

4 Add water and cook on high flame for 5 mts. Reduce heat and cook further for another 8-10 mts or till the water evaporates.

5 Add the grated jaggery and cook for 10 mts on low flame till water evaporates and you get the curry consistency.

6 Serve with hot steamed white rice or rotis.