Monday, May 1, 2017

Pazha Manga curry/ Mango Curry

When it is summer, somehow to feel better and fresh from the scorching heat that leaves you dull and drained out of energy, you start thinking about good things that summer gives and it is things like Mango, Watermelon etc. This year my mind is stuck with mangoes. Well, every year it does :). May it be in the form of drinks or icecream or even curry, I just looove them.

This curry is an absolute bliss. I had a hard time finding smaller variety of mangoes with which it is usually made. But it didn't stop me or my craving from relishing it. They just make way to a happy meal. You got to try it and I am sure you would get hooked to it.

  1. 2 medium sized ripe mangoes, peeled and sliced into big cubes
  2. 1/4 +1/4 tsp of turmeric powder
  3. 1/2 tsp of red chilly powder
  4. 1 cup of grated coconut
  5. 1 tsp of jeera/ cumin seeds
  6. 3 shallots, peeled and sliced
  7. 2 green chillies, sliced
  8. Salt to taste
For tempering
  1. 1/2 tsp of mustard seeds
  2. 2 shallots, peeled and sliced
  3. 3-4 dry red chillies
  4. 1 strand of curry leaves
  5. 2-3 tbsp of coconut oil
  • In a pan, take the ripe mangoes, 1/4 tsp of turmeric powder, red chilly powder and salt. Add about 1 1/2 cups of water. Bring it to a boil on high heat, then lower down the heat to medium and let it cook for about 10 minutes.
  • Meanwhile, grind the ingredients 4-7 and 1/4 tsp of turmeric powder into a fine paste in a blender, by adding 3-4 tbsp of water. Add it to the cooked mangoes. Add more water and adjust the consistency of the gravy. Continue to cook on low flame for another 5-6 minutes. Switch off the heat.
  • Heat the coconut oil in a pan. Once hot, add the mustard seeds to it. Once the mustard seeds pop, add the shallots, red chillies and curry leaves to it. Fry it and pour it on top of the curry. 
  • Serve it with rice.
  1. Traditionally this curry is made with smaller variety of mangoes. If you happen to use them for your curry, do not chop them. Just peel the mangoes and use the entire fruit as is for the curry. 


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