Sweet, salty, sour, spicy..a lil bit of every taste to tickle your tongue. A curry that is a concoction of unique tastes…Ripe mango, cut into small pieces – 2 Turmeric powder – 1/2 tsp Red chili powder – 1/2 tsp Water – 1 cup Thick yogurt/curds – 2 cups Salt to taste
For gravy:Grated coconut – 1 cup Jeera / cumin seeds – 1/2 tsp Turmeric powder – 1/2 tsp Green chilies – 3
For seasoning/tadka:Mustard seeds – 1 tsp Fenugreek seeds/methi seeds/uluva – 1/4 tsp Dry red chilies – 2 Curry leaves – 2 stalks Coconut oil – 1 tbsp Preparation Time: 10 mins. Cooking Time: 15 mins.
Peel the mangoes and cut them into small pieces. In a vessel, put the mango pieces, add one cup of water. Add red chilly powder, turmeric powder, and salt. Cook for 5 mins until the mangoes are soft. Mash the mango pieces. Grind all the ingredients in the For gravy section into a fine paste. Add this paste to the cooked mango pieces. Stir and cook for 3 mins. Add one stalk of curry leaves and turn off the stove. Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter, add red chilies and remaining curry leaves. Beat the curds into a smooth paste to avoid lumps. Add this to the curry. Stir well. Do not add the curd when the curry is very hot.
Do not add the beaten curds when the curry is very hot. This will curdle it.
List of accompaniments:
Tastes great with rice.
This yummy dish is a Kerala specialty. Its a seasonal delicacy and popular in the summer, which is the mango season. Some body types have problem with mango because it generates heat. The curd in this curry balances out the heat of the mango.
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