Name: Ripe Mango Curry/Pazhutha Manga Curry recipe by Soumya Sreeraj at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: Ripe Mangoes 2; Turmeric powder 1/2 teaspoon; Red chilli powder 1 teaspoon; Salt as required; Water 1/2 cup; Beaten curd 6 tablespoons; Roasted fenugreek powder 1/4 teaspoon; To grind; Grated Coconut 1/2 cup; Cumin seeds 1/4 teaspoon; Shallots 2; For tempering; Mustard seeds 1/2 teaspoon; Dry Red chilli 1; Curry leaves 1 sprig; Coconut oil 1 tbsp

ABOUT Ripe Mango Curry/Pazhutha Manga Curry RECIPE

Ripe Mango Curry is a traditional Kerala dish. This curry is usually made with small sized sweet mangoes known as nattu manga.

Ingredients Serving: 2

Ripe Mangoes 2
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Salt as required
Water 1/2 cup
Beaten curd 6 tablespoons
Roasted fenugreek powder 1/4 teaspoon
To grind
Grated Coconut 1/2 cup
Cumin seeds 1/4 teaspoon
Shallots 2
For tempering
Mustard seeds 1/2 teaspoon
Dry Red chilli 1
Curry leaves 1 sprig
Coconut oil 1 tbsp

Instructions

Remove the skin of the mangoes. Transfer to a thick bottom pan. Add turmeric powder, red chilli powder, enough salt and water. Cover with a lid and cook over medium low heat.
Meanwhile grind the grated coconut, shallots and cumin seeds to a fine paste adding little water.
Return to the pan. When the water begins to boil lower the flame. Let it cook for 7-8 minutes.
Add in the coconut paste to the simmering mixture. Cook covered for another five minutes until the raw taste of coconut paste goes off.
Now add the beaten curd and mix well. Switch the flame off.
Next sprinkle the roasted fenugreek powder and mix everything well.
Heat oil in pan. Splutter mustard seeds.
Now add the halved dry red chilli and curry leaves. Let the dry red chilli brown a little bit. Switch the flame off.
Pour the seasoning over the curry.
Serve with rice.

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