Mangoes have just started making their way into the super markets here. .. I couldn’t wait till the season sets in… daily buy a few in the hope that it would be sweet today atleast… but ah… the sour mangoes…. I made some aam ras (mango shake) but too sour even with double the sugar..

I decided to make a curry with the sour mangoes and make it spicy. Its one the easiest ones and requires no special ingredients…. just some coconut and buttermilk or curd…. my son loves this dish… here is how I make it…

Serves 4


1. Mangoes 2 (I used sour alphonso,  you may use according to the availability.. any sour ripe mango would do).

2. Buttermilk 1 to 2 big cups or curd 1 big cup.

3. Red chillies 2

4. Green chillies 3

5. Grated coconut 1 and a half cups

6. Few curry leaves

7. Cumin seeds 1 and a half tsp

8. Turmeric powder 1 tsp

9. Salt to taste

10. Water 1 and a half cups

For tempering

2 tsp oil
1 and a half tsp mustard seeds
Half tsp fenugreek seeds
3 round red chillies or 2 red chillies


1. Wash and peel the mangoes.  Cut them into big pieces.

2. Take a pan and add the mangoes, water, a pinch of salt, a few curry leaves and turmeric powder. Cover and let the mangoes cook. Cook on low heat.aa

3. Take a mixer pot, add the grated coconut, green chillies, red chillies and jeera. Grind with little water into a loose paste. Dont make it too thick or too watery. 

4. Add the ground paste to the cooked mangoes and add salt to taste. Mix and let it boil.

5. Once it boils, add buttermilk or if using curd whisk well with some water and add it to the gravy. Simmer and take off before it boils.

6. Take a tempering pan, add oil, mustard seeds and fenugreek seeds. Once it crackles add the red chillies. Garnish the gravy. Transfer the gravy into a serving dish and garnish with a few curry leaves.

Serve hot with rice.