Bits from my backpack: Brined mango in a coconut gravy

Nonche ambya sasam/Uppu manga curry

ambya sasam served with chinese potatao stir fry and pickle

Cuisine-gsb cuisine

Serves-2

Ingredients

Salted mango/upilitta manga/mango preserve-1

Salt/namak/uppu/meetu as needed

For grinding

Desiccated coconut/thenga peera -3/4 cup

Dry red chillies/vattal mulagu/sukhy lal mirch -3

Water as needed

For seasoning/tadka/thalikaan/phaan

Oil-2 tsp

Mustard seeds/sarson/kaduku-1 tsp

Cumin seeds/jeera/jeerakam-1/2 tsp

Curry leaves/curry pathe/karivepila-1 sprig

Method

1. Take a salted mango from the jar .wash it thoroughly. Now peel off its skin and make rough pieces of it and keep aside.

salted mango

2. Now add 1/2 tsp of oil in a tadka/seasoning pan and fry red chillies for few seconds. Keep it aside.

frying the chillies

3.Take the coconut scrapings/desiccated coconut along with dry red chillies in a mixie jar.

coconut scrapings and dry red chillies in the blender/mixie jar

4. Blend it to a paste. (Not soo smooth paste)

ground paste

5. In a pan (cooking vessel of your choice) add this above made paste, peeled skin along with the seed of the mango, and salt.mix it well. You can add water in the mixie jar and add it into the pan according to the amount of gravy you need. So that paste sticking in the jar won’t get wasted.

add the paste,mango into the pan/cooking vessel

6.Now heat a seasoning/tadka pan add remaining oil ,once it’s hot add mustard seeds and allow them to pop up. Then add cumin/jeera . Allow it to splutter. Finally if you have add the curry leaves.

7. After a second add this tadka into the pan. Give it a good toss. Do a salt taste.