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Recipe: Mavin-hannina Saaru (Mango Curry)

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Coastal, Indian, Konkan, Mangalorean
Servings 4


  • A Mixer / Grinder/ Food Processor
  • A Kadai/ Karahi / Deep Bottomed Frying Pan
  • A small pan/ tadka pan


For the Curry

  • 10 - 12 Sugar Baby Mangoes
  • 4 cups Warm Water
  • 5 - 6 Dried Byadagi Red Chilies
  • 2 - 3 Dried Short, Round Red Chilies
  • ½ tsp Pepper Corns
  • ½ tsp Jeera / Cumin Seeds
  • ½ tsp Mustard Seeds
  • tsp Dhanya / Coriander Seed Powder
  • 2 tsp Coconut Oil
  • 5 cloves Garlic [peeled]
  • 1 medium sized Onion [roughly chopped]
  • cup Coconut [cut into inch sized pieces]
  • 2" sized piece Tamarind
  • Salt [to taste]
  • ¼ tsp Haldi / Turmeric Powder
  • 1 walnut sized piece Jaggery [ 1½ tsp]

For the Tempering

  • 1 tsp Coconut Oil
  • ½ tsp Mustard Seeds
  • tsp Hing / Asafoetida [optional, and just a pinch!]
  • 10 - 12 Curry leaves


  • Peel the mangoes and soak the skins in 2 cups of warm water1.
  • In a deep bottomed pan, dry roast half a tsp each of mustard seeds, cumin seeds, peppercorns, 5 – 6 byadgi chilies2 and 2 -3 short, round red chiles3 on a low flame. Roast for 2 minutes or until fragrant.
  • Next add a tsp and a half of dhania / coriander seed powder and stir continuously while it roasts. Roast until you can smell a nutty aroma of roasted dhania; it should take barely a minute.
  • Transfer these roasted ingredients to a plate and allow them to cool. Add 2 tsps of coconut oil4 to the pan and fry the garlic cloves until the edges turn a deep brown. Next add 1 roughly chopped onion and fry on a medium heat until translucent.
  • Add the coconut and continue to roast on a medium to high flame for 2 minutes
  • Combine the roasted spices and the coconut mix in a blender. Add a small piece of tamarind and begin to grind.
  • About halfway through grinding add a tsp of salt, a quarter tsp of haldi /turmeric powder and a 1 – 2 tbs of water to help the mixture grind down to a smooth paste.
  • Using the edge of a small serrated knife or your fingers, scrape off as much of the pulp as you can from the soaked mango skins. Add the pulp right back into the liquid that the skins have been soaking in, but discard all skins.
  • Combine the ground masala paste, the mango pulp extract and an additional 2 cups of warm water in the pan and bring to the boil. Taste check! Add jaggery and salt to taste. If and only if you feel the need, add slightly more tamarind extract.What you are looking to achieve is a beautiful balance of salt, sweet, spicy and sour!
  • Now add the star ingredient, whole peeled mangoes, to the gravy. Cover and simmer for 5 – 6 minutes. The mangoes will swell up slightly and absorb some of the spice from the masala.
  • For the tempering, heat a tsp of coconut oil in tadka pan; add half a tsp of mustard seeds and wait until they begin to pop. Add a pinch of Asafoetida, followed by curry leaves and allow them to crisp up. Pour this tempering over the mango curry and cover with a lid immediately. Turn the heat off and allow the curry to rest for at least 10 minutes with the lid on so that the aroma of the curry leaves can seep into the gravy.
  • Serve hot over soft, freshly steamed rice and Enjoy!
Keyword Mangalorean mango curry, Mango curry, ripe mango curry, summer curry, Sweet mango curry, vegan curry, vegetarian curry