KERALA STYLE RAW MANGO COCONUT CURRY
KERALA STYLE RAW MANGO COCONUT CURRY /PACHA MANGA CURRY
Pacha Manga(raw mango) curry is a very simple yet delicious curry to serve with steamed rice.This curry has the perfect blend of spice & sour flavours.
A very simple , easy and quick recipe to prepare.
BENEFITS OF RAW MANGO
1: Kill the intense summer heat.
2: Immunity booster.
3: Helps in digestive problem.
4: Support healthy heart.
5: Lower the risk of cancer.
6: Prevent dental problems.
7: Supports eye health.
8: Reduce the risk of blood disorders.
BENEFITS OF FRESH COCONUT – It is extremely rich in copper, selenium, iron, phosphorus, potassium, magnesium, and zinc. Moreover, the fat content it has is actually good fat which will help you body function better.
INGREDIENTS
- Raw mango – 1 medium size [ not very tangy ]
- Onion thinly sliced – 1
- Ginger grated or crushed – 1 tbsp
- Red chilli powder – 11/2 or 2 tsp or as per taste
- Asafoetida – pinch
- Oil – 2 tsp + 1 tbsp [ coconut oil ]
- Freshly grated coconut – 1 cup
- shallot – 2 [ optional ]
- Green chilli – 1 jeera – 1 tsp
- Turmeric – ½ tsp
- Jaggery – 1 or 11/2 tsp [ to balance the tanginess of mango ]
- Mustard seeds – 1 tsp
- Fenugreek seeds – a pinch
- Shallots / onion finely chopped – 2 tbsp
- Curry leaves – few
- red chilli – 1 or 2 broken
- Salt to taste
METHOD
Peel the mango , and slice it into thin pieces and keep aside .
Make a fine paste of coconut + green chilli + shallots + turmeric by adding 1 cup water .
Heat 2 tsp oil in a pan , add onions and stir fry till translucent .
Add ginger and stir fry till raw smell leaves .
Lower the flame and add red chilli powder + asafoetida and stir fry for few seconds . [ don’t burn it ]
Add the mangoes and stir fry for a min .
Add 1 cup water and mix we..
Cover and cook on medium flame till the mangoes soften and become mushy .
Add jaggery and give a mix .
Mash the cooked mangoes well into a pulp mixture .
Mix well.
Add the coconut paste and give a nice mix
Add 1 cup hot water+ salt and mix well. [ adjust water as per the consistency you want .- gravy should not be very thick or very thin ]
Bring it to a boil on medium flame .
Allow it to boil for 2 mins and off the flame .
Heat oil in a pan , add mustard seeds and let it crackle .
Add fenugreek seeds and give a mix.
Add shallots + red chilli + curry leaves .
Stir fry till light brown /
Pour this over the gravy , give a nice mix and cover it immediately
Let the curry rest for 15 – 20 mins .
Serve with hot rice and other side dishes .
NOTE
- Don’t reduce chilli powder , it has to be more to balance the tanginess of raw mango
- Don’t use very very tangy mangoes .
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