Raw Aam Ka Guramma
Delight your taste buds with the tangy-sweet flavors of *Raw Aam Ka Guramma*, a traditional Indian delicacy that perfectly balances the sharp tartness of raw mangoes with the rich sweetness of jaggery. This quick and easy recipe combines aromatic spices like mustard seeds, fenugreek, and curry leaves with a touch of red chili heat to create a mouthwatering dish that is as comforting as it is versatile. Simmered to perfection, the curry develops a luscious, slightly thickened texture, ideal for pairing with steamed rice, roti, or as a flavorful side dish. Bursting with summer-friendly ingredients, this unique mango curry is a true celebration of India's bold and diverse flavors—a must-try for lovers of sweet-and-savory combinations.
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Recipe Information
Ingredients
- 2 medium-sized Raw mangoes
- 100 grams Jaggery (grated)
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 0.25 teaspoon Fenugreek seeds
- 2 Dry red chilies
- 8 leaves Curry leaves
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 250 milliliters Water
Instructions
Wash the raw mangoes thoroughly and peel the skin. Cut the mangoes into medium-sized cubes and set them aside.
Heat oil in a pan over medium heat. Add mustard seeds and let them splutter, then add fenugreek seeds, dry red chilies, and curry leaves. Sauté for about 30 seconds until aromatic.
Add the cubed raw mangoes and sauté for 2-3 minutes, allowing them to slightly soften.
Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the mango pieces. Mix well to evenly coat the mangoes with the spices.
Pour water into the pan and bring the mixture to a boil. Reduce the heat to low, cover the pan with a lid, and let it simmer for 10 minutes or until the mangoes are cooked through but not mushy.
Add the grated jaggery to the pan and stir it into the curry. Cook for another 5-7 minutes on low heat until the jaggery dissolves completely and thickens the curry slightly.
Taste and adjust the salt or jaggery as needed to balance the flavors.
Remove from heat and allow the Guramma to cool slightly. Serve warm with rice, roti, or as a side dish.
Nutrition Facts
Calories |
935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 57 mg | 2% | |
| Total Carbohydrate | 168.4 g | 61% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 153.9 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2084 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
