PALuvu – Raw mango curry

Paluvu or the raw mango curry is a thick curry made using Tothapuri maavinakaayi and is usually had with roti, Upma, curd rice or just with rice and ghee. Paluvu is a spicy, sweet, tangy raw mango curry that is one of our favourites during the season. But now that Toathapuri is available all through out the year, we make this raw mango curry all most all the time and a jar of this Paluvu is always in the refrigerator. Along with this lip smacking Paluvu, Mamidikaaya pappu is my favourites to make using Tothapuri maavinakaayi.

*Maavinakaayi – Raw mango

Ingredients

1 – Tothapuri mango

2 Tbsp – Rasam powder or chilly powder (use as per your taste)

Salt to taste

1 tsp – Turmeric powder

1 Tbsp – Jaggery powder

3 Tbsp – cooking oil

1 tsp – mustard seeds

2 sprigs – curry leaves

Method

Wash the mango and cut them into 1 inch cubes.

In a heavy bottom pan, heat oil and add mustard seeds to it.

Once the mustard seeds crackle add curry leaves and let it crisp up.

Add the mango pieces and saute it for a minute.

Add salt, turmeric and give it a mix and cook it further for another 5 minutes on low. Keep the pan covered.

Add rasam powder or chilly powder, give it a good mix. Add a cup of water and cook it covered till the mango is soft and cooked.

Add jaggery and give it a good mix. The mango pieces that are soft will get mashed a little making the Gojju (gravy) thicker and creamier.

Check for salt and spice at this stage and adjust it according to your taste.

It should be spicy and sweet. The spiciness reduces as it cools down and as it gets older. So keep the spice slightly more that what you like.

Once the gravy is thick and the oil separates, switch off the flame and let it cool down completely.

Store it in an airtight container. You can refrigerate it for a week or two.

Serve it with Dose, Idli, curd rice or with plain steamed rice and ghee. It tastes better after a couple of days.