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You are here: Home / Gravy Vegetarian Side Dishes / Sri Lankan Raw Mango Curry Recipe

Sri Lankan Raw Mango Curry Recipe

August 10, 2017 60 Comments

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Raw mango curry – Sri Lankan food and cooking has been top of mine for me for a while now. I made this raw mango curry with coconut milk that tastes very unique and different from anything I’ve tasted. I believe the raw mango curry is usually called amba maluwa but the amba maluwa I once tried in a Sri Lankan restaurant in Sydneyย was a bright red, much like a pickle and not mellow like how mine turned out. I also don’t think they used pandan leaves in that curry preparation.

Sri Lankan Raw Mango Curry RecipePin
I have been browsing through this Sri Lankan cookbook by Channa Dassanayaka and it’s made me realize how similar Sri Lankan cuisine is to Indian cuisine as well South East Asian ones. I was amazed to see that Pandan leaves, that are a very common ingredient used in South East Asian cooking, are a staple in a Sri Lankan kitchen too, just like curry leaves are to South Indians. In fact, they use curry leaves quite extensively too. I was also surprised to see Kerala appam, they call it hoppers, as a common street food in Sri Lanka. And they call idiyappam string hoppers – so cute!

Sri Lankan Raw Mango Curry RecipePin

I could go on and on because I am quite smitten by this cuisine. Similar yet so different from what I am so used to.

The first dish I tried from the book is this Mango Curry. It’s similar to our mango pachadi recipe but has its subtle differences. I was disappointed to see that the author hadn’t mentioned the local name for this dish, but anyway, the next recipe I tried, beetroot thel dala seems to be uniquely Sri Lankan and seems to be quite popular too.

Sri Lankan Raw Mango Curry RecipePin

Sri Lankan Mango Curry

Serves: 2
Preparation time: 30 mins
Source: Sri Lankan Flavours by Channa Dassanayaka

Ingredients:
1.5 cups cubed raw mangoes
1/2 onion, chopped fine
2 tsp crushed garlic
1 tsp crushed ginger
(or use 2 tsp ginger garlic paste)
1 tsp mustard seeds
2 tbsp vinegar
4-5 curry leaves
1 pandan leaf cut/torn into bits
a 1″ cinnamon stick
1/2 cup thick coconut milk
1/2 cup light coconut milk
1 tbsp oil

Instructions:

1. Peel mango and cut into long, thin pieces. I made the mistake of not peeling the mango and the curry came out slightly bitter. So please take the time and do it!

2. Grind mustard seeds and vinegar together to form a coarse paste.

3. Heat oil in a pan and add the onion, ginger, garlic, curry leaves and cinnamon. Saute until onion turns golden – about 5-7 mins.

4. Add the mango, light coconut milk, pandan leaf bits and the mustard seed mixture and bring to a boil.

5. Reduce heat and simmer until mango is cooked and tender. Add the thick coconut milk and simmer for another 10 mins. Add salt.

Sri Lankan Raw Mango Curry RecipePin

Notes:

– You can use store-bought coconut milk for this recipe. I used it and to get the light coconut milk, I added equal amounts of water to the coconut milk. It won’t curdle if you cook it in very low fire

– The dish will taste just fine without pandan leaves. It will be like making an Indian dish without curry leaves – a certain flavour will be missing but that won’t break the dish totally, so don’t worry ๐Ÿ™‚

Sri Lankan raw mango curry is usually served with rice and some meat curry during a typical Sri Lankan lunch.

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By nags Filed Under: Gravy Vegetarian Side Dishes

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Reader Interactions

Comments

  1. Nags

    November 5, 2011 at 9:37 am

    probably i used the wrong kind of raw mangoes for this curry then ๐Ÿ™‚

    Reply
  2. Anonymous

    November 4, 2011 at 5:15 pm

    Don't peel the mangoes! In Sri Lanka, we cook the mango curry with the peels on – once it's cooked, the peel should be soft and can be eaten if you want. (And the curry is not bitter at all, with the peels on.)

    Reply
  3. rekhas kitchen

    April 1, 2010 at 1:24 pm

    hummm interesting recipe. Allmost looks like Maampazha pulisser(with coconut milk)I think only difference is that Pandan leaves,I never tasted them How they taste like? and gravy look s so creamy yum yum.

    Reply
  4. ARUNA

    April 1, 2010 at 1:24 pm

    Ohhhhhh and i started drooling here!!!!!

    Reply
  5. Miri

    April 1, 2010 at 1:24 pm

    The coconut milk is such a nice twist – havent seen mango and coconut milk together!

    Reply
  6. Sharmila

    April 1, 2010 at 1:24 pm

    Green mango with coconut milk! Perfect foil to each other. ๐Ÿ™‚
    Just a question Nags .. can I use store bought coconut milk? Will it curdle?
    Thanks.

    Reply
  7. Sakshi

    April 1, 2010 at 1:24 pm

    Go ahead post all the mango recipes you can…am not going to fall for temptation and go hunt for mangoes ever again..that bag of frozen green mangoes still mocks at me from the freezer…will amuse myself drooling on your photographs for the time being…

    Reply
  8. Cham

    April 1, 2010 at 1:24 pm

    Mango and coconut milk very unusual flavor!

    Reply
  9. Aparna

    April 1, 2010 at 1:24 pm

    Unfortunately for me, this is the fag end of the mango season so no raw mangoes here. ๐Ÿ™

    This brings back memories for me. When I was in school, my mum had two SriLankan colleagues who were excellent cooks and we got to sample a lot of their cooking.
    A lot of SriLankan food (especially the Tamil cooking) is influenced by Kerala and Tamilnadu, though Sinhalese food is a lot different.

    Reply
  10. Nags

    April 1, 2010 at 1:24 pm

    Thanks Home Cooked Oriya Food ๐Ÿ™‚ (It sounds a bit weird addressing you that way, doesn't it? :D)

    Raj, let me know once you try it, please?

    Reply
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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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