Maange Curry from Coorg ~ Wild Mango Curry with Great Granny Deachi Appaji

by on November 15, 2013

In the hills of Coorg, a delicious curry is made with wild mangoes. Unlike the hybrid commercial cultivars, these are generally smaller in size, have fibrous pulp and pack a punch in terms of flavour. Some of the smallest varieties are just a trifle bigger than a lime, have thinner skin, and are lemon yellow inside. Even little children can be seen joyously tucking away 5 or 6 mangoes at a sitting.


Karnataka recipe-Maange Curry

Ingredients for Mango Curry:

  • ½ kg jungle mangoes (small and slightly ripened)
  • 2 tablespoon cooking oil
  • ½ teaspoon mustard seeds
  • 4-5 curry leaves
  • To tweak this into a Jain recipe, avoid the ginger. For religious reasons, Jains avoid root vegetables.
  • 4-5 garlic chopped
  • 1 teaspoon chilli powder
  • 1 ½ teaspoon salt
  • 4 tablespoon jaggery syrup

Roast and Grind:

  • 1 tablespoon jeera powder
  • ½ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds


1. Skin the mango. Keep the skin in another bowl and add 200 ml water. Squeeze the skin of all the juices, keep liquid, throw out the skin. Set aside
2. Add the whole mangoes with seed, salt and chili powder into a vessel and cook on low flame.
3. Take a small shallow frying pan and heat the oil.
4. Add mustard seeds, curry leaves and garlic.
5. Add the sliced onions and the ground masala, stir fry for a few minutes.
6. Add this to the mangoes in the vessel.
7. Now increase the flame to medium heat and cook for 1-2 minutes, adding the jaggery syrup
8. Mix well and serve.


Serve with Akki Rotti or steamed rice.


This recipe was first published in The Great Granny Diaries – a column in Harmony Magazine. Part-1 of this post is the interview with Deachi Appaji, a great-granny from Coorg.


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{ 1 comment… read it below or add one }

Dhruv jain July 30, 2015 at 5:29 am

I remember this one. That was so exciting. It was an exciting adventure.


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