Tangy mango curry….yummmm……mouth watering :)

When i hear of manga curry( thats what  we call mango in kerala), i get the tangy taste in my tounge….mangoes are kerala’s speciality..especially in the summer..we eat mangoes pretty much in its all stages…right from baby mangoes…we make kanni manga pickle(baby mango pickle)…raw mango, eat just like that with salt and red chili pwdr sprinkled on them….so many varieties of pickles made of mango…preserve mangoes in salt water to devour later in the year(yes, i am talking about the very ‘uppu manga’, squished together with sliced shallots,green chilis and a drizzle of cococnut oil, oh..its divine….yeah,the possibilities are endless..
So do give this a try…a tangy curry to go with white rice…

You’ll need:

Raw Mango: 1 no (pitted, peeled and cut into small cubes
Onion: 1 no(nicely chopped)
Green chili:3-4 no(nicely chopped)
Ginger:a small piece(nicely chopped)
Coconut milk: from half a coconut (I use the Maggie coconut milk powder..easy breezy)
Chili powder: 1tsp
Turmeric powder: 1/2 tsp
salt:as per taste

For garnish:

mustard seed: 1/2 tsp
dried whole red chilli:2-3 nos
curry leaves: a few sprigs

How to make:

Mix the mango pieces with sliced onion,green chilis, ginger,turmeric and chili powder.Cook the above in half a cup of water and enough salt. When it starts boiling, reduce the flame to medium and add the coconut milk. Cook for some more time till everything gets blended well.
For garnish, splutter mustard seeds in a few tsps of oil, add whole red chili and curry leaves.
Yep…its ready :)

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