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

1. Don’t reduce chilli powder , it has to be more to balance the tanginess of raw mango
2. Don’t use very very tangy mangoes .

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