Ripe mango curry
RIPE MANGO CURD CURRY / MAMBAZHA PULISSERY [ KERALA CUISINE ]
Mango is low in calories yet high in nutrients — particularly vitamin C, which aids immunity, iron absorption and growth and repair.
- High in Antioxidants. …
- May Boost Immunity. …
- May Support Heart Health. …
- May Improve Digestive Health. …
- May Support Eye Health. …
- May Improve Hair and Skin Health.
INGREDIENTS
- Ripe mango – 1 big or 2 small
- Thick curd – 1 cup
- Freshly grated coconut – 3/4 cup
- Green chilli – 2 OR 3 or as per taste
- Ginger chopped – 1 tsp [optional]
- Jeera – ½ tsp
- Turmeric pwdr – ¼ tsp
- Red chilli pwdr – ½ tsp
- Oil /coconut oil – ½ tbsp.
- Mustard seeds – 1 tsp
- Fenugreek seeds – ¼ tsp
- Whole red chilli – 1
- Asafoetida – a pinch
- Curry leaves – 2 sprig
- Salt to taste
PREPARATION
- Peel and chop the mango into small cubes .
- Make a fine paste of coconut + jeera + green chilli + ginger + turmeric.
- Blend or whisk the curd to remove the lumps without adding water.
METHOD
Boil the mangoes with 1 cup water + little turmeric + chilli pwdr + salt in a pan. ****Cook till the mangoes become soft .[ not mushy , don’t overcook]
Add the coconut paste + ¼ cup water to the cooked mangoes and cook it for 2 or 3 minutes.
Adjust salt if required.
Off the flame ,add the whisked curd little by little .
Keep stirring to avoid cuddling.
Mix well till the mangoes get coated well with the curd.
Take another pan and heat oil .
Add mustard seeds + fenugreek seeds + curry leaves + red chilli + asafoetida.
Let it splutter . add this tempering into the cooked mango mixture and mix well.
Serve with hot rice with any side dish .
It has the sweet taste of mango + sour taste of curd + spicy taste of green chilli .
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NOTES
- You can roast the methi seeds and grind it with the coconut instead of adding it while tempering.
- The same gravy can be made with pineapple , pumpkin , sambar cucumber ,yam.
- Adjust the consistency by adding less or more water. The gravy should be thick.
- Mangoes should be ripen .
- Instead pf ginger ,we can add 2 or 3 cloves of garlic.
- The curd should be little sour.
- I did not cook after adding curd ,as the curry can curdle.
- While tempering coconut oil enhances the taste further .
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