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Kerala Style Mango Curry: Raw Mango Curry with Coconut Milk Recipe


May 04, 2018

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Medium

There is no way you can't like this delicious Mango Curry/Pacha Manga Curry straight from the state of Kerala. The Southern flavours of coconut, curry leaves and mustard seeds dominate the dish. So, check this recipe out by Preetha and enjoy it with a hot bowl of rice!

INGREDIENTS

    2 teaspoons coconut oil
    ½ cup sliced shallots
    2 teaspoons ginger green chilli paste/ crushed
    2 sprigs curry leaves
    1 cup peeled and cubed green mango/ totapuri mango
    Salt to taste
    ½ teaspoon turmeric powder
    1 teaspoon red chilli powder
    2 teaspoons coriander seed powder
    1 cup thin coconut milk
    1 cup thick coconut milk
    For tempering:
    1 ½ teaspoon coconut oil
    ½ teaspoon mustard seeds
    ½ teaspoon cumin seeds
    ½ teaspoon methi seeds
    1 sprig curry leaves
    2 dried red chillies

DIRECTIONS

Heat oil in a pan and add shallots, ginger chilli paste, curry leaves and mango.

Saute on a low flame along with turmeric, chilli powder and coriander powder.

Add thin coconut milk and salt. Mix well and cover and cook on medium flame for 5 to 7 minutes or until mango is almost cooked.

Add thick coconut milk and simmer on low flame for 2 minutes. Heat oil and crackle mustard seeds.

Add methi, curry leaves and chilli.

Pour the tempering over curry and serve hot with rice.

About Preetha SrinivasanFollow On

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Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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