By: Toshita Sahni
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It's a great time to enjoy raw mangoes right now. Unripe/green mangoes are featured in many traditional recipes from South India. Here are some popular dishes you must try:
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There are several versions of South Indian-style raw mango rice. The tangy rice is typically flavoured with coconut, curry leaves, and spices.
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Like rice dishes, there are many types of raw mango curries found across South India, often balanced with the sweetness of jaggery and the spice of chillies.
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South Indian rasam has multiple regional varieties. For a special twist, raw mangoes are used as the souring agent instead of tamarind or any other ingredient.
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Andhra-style Mango Pappu is made by cooking raw mangoes with toor dal and tempering them with mustard seeds, cumin, curry leaves, etc.
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Also known as mavinakayi gojju, this unique curry from Karnataka features raw mangoes and a few basic ingredients. Serve it with plain rice for a wholesome meal.
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This Kerala-style raw mango curry has complex layers of flavour derived from coconut, shallots, chillies and a variety of spices.
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Pachadi, a popular accompaniment in South Indian cuisine, can be made using different ingredients. Raw mango pachadi is known to be tangy, sweet and chunky.
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Raw Mango Thokku is a spicy, South Indian-style pickle made with grated raw mango. Cooked with oil and spices, it pairs well with various dishes.
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Each region in South India has their own takes on raw mango chutney. Some recipes combine the fruit with chillies, jaggery and mustard seeds.
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Similar to chutney, thogayal is another delicious side dish you can make with raw mangoes, coconut, jaggery and lentils. Mix it with rice for a quick meal.
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For full recipes for some of these South Indian raw mango dishes
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