To begin making Coorg Style Kaad Manga Curry Recipe, first prep all the ingredients and keep them ready.
Begin by peeling the kaad/wild mangoes. Keep this aside.
Heat a small saute pan over medium heat; add all the ingredients for the black port masala and roast the spices until you can see the seeds popping and the aromas of the spices coming through.
Allow the spices to roast until lightly brown. Once done turn off the heat and allow it to cool. Once cooled, blend into a smooth powder in a spice jar of the mixer grinder.
Heat oil in a pressure cooker, add the mustard seeds, Byadagi chillies and allow it to crackle. Add the garlic, curry leaves and saute for a few seconds. Finally add the raw peeled mangoes, the turmeric powder, red chilli powder, black pork masala powder, salt and jaggery.
Add 1/2 cup of water to the pressure cooker and stir to combine.
Pressure cook the Kaad Manga Curry for about 3 to 4 whistles. After the whistles, Turn the heat to low and simmer for 3 minutes and turn off the heat.
Once done, allow the pressure to release naturally. Once the pressure is released, open the cooker and give the Kaad Manga curry a stir. If it has thickened too much, you can add a little water and give it a brisk boil before serving.
Check the salt and spices and adjust according to taste. Transfer the Kaad Manga curry to a serving bowl and serve hot.
You can also keep the saucepan in a plate filled with cold water to fasten this process.
Once the mangoes cool, peel them. You will be able to peel the mangoes easily using your fingers.
Put the mango peels into the bowl with the reserved water and extract any more remaining pulp by squeezing with hand. Discard peel once done and reserve the water as you do.
Now squeeze cooked mangoes with hands to make the curry pulpy, using a masher is difficult with fibrous pulp on the seed of mango.
Do not discard the stone within, since the fibrous pulp attached to the stone is slurpy to try, while having the curry and you will love this experience for sure.
Keep saucepan back on a medium heat, add crushed green chilli, salt and jaggery to the pan with mango pulp and seed/stone and mix well.
Serve this lip smacking good Coorg Style Kaad Manga Curry along with steamed rice or Mangalorean Neer Dosa Recipe or Coorg Style Kadumbuttu/Kadambuttu Recipe and Sabudana Sandige Recipe
