AMBE UMMAN (SWEET MANGO CURRY)

This is something that I love to prepared when I find my ripe mangoes a bit tangy at the same time sweet. This dish just covers all rounded flavours like its sweet,sour ,tangy and spicy too. It brings out the traditional flavour when its tempered with the Indian seasoning. The thing I love the most is the taste of black crushed peppers corns in it. It just spice up my throat :)

My fatherinlaw (lover of sweets) adore to have this curry with steamed rice and nothing else he would prefer along with this combi. So guys do try this recipe and please let me know ur opinion for sure. :) I bet u all would just love it.




INGREDIENTS.

2 Mangoes.


1 Cup Jaggery.


2 tbsp Raw Rice.


3 Dried Red chillies.


1 tbsp Crushed Black peppercorns.


1 tsp Mustard seeds.


1 tsp Jeera.


Few Curry leaves.


1 tbsp Coconut oil.


Salt a pinch.


Water nearly 2 cups or plus.




METHOD.


Firstly soak rice nearly for 40 min. In a pan dry fry dried red chilli and peppercorns separately. Make sure it does not burnt. Now blend the soaked rice with dried fried red chilly. Add water as per needed. Finally add the peppercorns and give a quick grind so that its not finely powdered but like a crushed process. Keep it aside.

Meanwhile wash Mangoes thoroughly and cut them into medium size chunks. Place them into cooking vessel with adequate water.


Put Jaggery piece and allow it to sit for about half an hour. This will make jaggery melts soon.


Later bring them to boil and Sim until the mangoes are well cooked. Then add the blended mixture and stir adding a pinch of salt according to taste. Remove from flame.

Last but not the least. Heat oil in a pan. Add mustard seeds followed by jeera and curry leaves. Fry them and pour it on to the 'AMBE UMMAN' (SWEET MANGO CURRY).

Serve hot hot.





NOTE:

Adding soaked grinding rice helps gravy to thicken.

Enjoy!!