Manga Inji Kuzhambu (Mango Ginger Curry)

Crucuma amada is a rhizome related to the ginger and turmeric families. It has a distinct raw mango flavour. Called manga inji in South India and amba (or ambad) haldi in other parts of the country, it is a delicious root and has several medicinal properties. Having said that, it is also very tasty. It is often used to make pickles in South India and chutneys (dips) is other parts of the country. However, it can also be used in salads and curries. Here is a wonderful curry recipe.

Manga Inji (Mango Ginger, Ambad Haldi)

4 tbsp mango ginger, peeled and chopped
4 dried red chillies
2 tbsp coriander seeds (sabut dhania, kothamalli varai)
1 tbsp black pepper corns (sabut kali mirch, kuru milagu)
1 tbsp Bengal gram (chana dal, kadalai parupu)
1 tsp split black lentils (urad dal, ulutham parupu)
A pinch of asafoetida (hing, perunkayam)
1/2 tsp cumin seeds (sabut jeera, jeeragam)
3 sprig curry leaves
1 lemon sized ball of tamarind
1/4 tsp turmeric powder (haldi, manjal podi)
Salt to taste
1 tbsp date paste
For The Seasoning
1 tsp mustard seeds (sarson, kadugu)
1 tsp split black lentils
4 tbsp chopped onions (optional)
1 sprig curry leaves
1 dried red chilli
Soak the tamarind in warm water and extract a thick juice
Discard the pulp
Set aside
Roast mango ginger, red chillies, coriander seeds, pepper corns, Bengal gram, split black lentils, asafoetida, cumin seeds and curry leaves
Cool and transfer to a blender
Grind to a thick paste, adding very little water
Set aside
Heat a wok and add mustard seeds
When they begin to splutter, split black lentils, red chilli and curry leaves
Roast till the lentils turn golden brown
Add onions (if using), turmeric powder and salt
Saute till the onions turn translucent
Add the ground paste and continue to saute for a couple of minutes
Add tamarind paste, date paste and a cup of water
Cook till the curry thickens
Remove from flame and serve hot with red/brown rice or idli, dosa….

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