Yay...Yay...Mango season is back and it's time for some delicious recipes. And what can beat own Naadan (country) mangoes….the tiny sweet and sour juicy ripe mangoes..Yummmm…
Today, i tried my hands on with our own Manga Curry or also referred to as Ripe Mango Curry. I have tasted and seen my mom prepare fish curry with raw mango (pacha manga meen curry), but i being from north kerala, Manga curry was not known to me at all. Being married to a kottayam achayan what else can i expect, tasted and tried all types of mango and mango dishes. An easy and simple recipe, and yet so delicious.. Yes.. you cannot stop with one serving nor stop getting this dish cooked at home till season ends...day to day..it's going to be only manga Curry….. And yes, today is my version of Manga Curry to all my friends and family…. Sooo…...let's start on with no further talks :):)
Ingredients:
Ripe small mangoes - 7-8 nos (peeled)
Turmeric powder - ½ tsp
Red chilli powder - 2 tsp
Green chillies - 1 nos (slit into half)
Curd - ½ ltr (sour & beaten well)
Grated coconut - 1 cup
Jeera - ½ tsp
Water - 1 ½ cup
Salt - to taste
Coconut oil - 2 tbsp
Fenugreek seeds - ¼ tsp
Mustard seeds - ½ tsp
Dry red chillies - 5nos
Curry leaves - 4 string
Preparation:
- Clean, Peel the ripe mangoes and keep aside.
- In a chatti (large pan), add mangoes, turmeric powder, red chilli powder, green chilli, 1 ½ cup of water, salt and let the mangoes boil for 5-10 mts on medium flame. (cover and cook)
- Meanwhile, Grind coconut & jeera to a fine paste and keep aside. Again beat the curd well and keep aside.
- Once our mangoes are cooked, check salt and now add the coconut paste and mix well. Let the mangoes and coconut cook for another 4-5 mts. Once done switch off flame.
- Now add the beaten curd and mix well for a sec.
- In another pan, pour oil, fenugreek seeds, mustard, dry red chillies, curry leaves. Once splutter add this oil mix to the mango curry and stir gently.
- Yummy and delicious Manga Curry or Ripe Mango Curry is ready to serve with rice and mango pickle.
- This dish can be served at any time of the day.
Note:
- I used small ripe sweet mangoes in full, but just peeled the skin (seasonal).
- You can also cut mangoes to cube pieces or ½ inch length pieces and use them in this curry.
- This is a semi gravy dish. You can adjust the thickness of curry as required.
- Adding green chilli is optional for this curry.
