MANGO CURRY WITH COCONUT, KERALA STYLE

This is another favourite at our place during the mango season. I tasted this dish for the first time after my marriage and totally loved it.
A kerala speciality this is my mother in law's recipe and one of the first few I learnt from her after marriage. The mix of sweet and tangy flavour of this dish makes it an absolute lip smacker. I make it quite often during the mango season and now my north indian family too loves this yummy mango curry. 

INGREDIENTS

2-3 ripe mangoes
1/4 cup coconut
1/4 cup curd (dahi)
1/2 tea spoon cumin seeds (jeera)
1/2 tea spoon turmeric powder (haldi)
1/2 tea spoon red chilli powder (lal mirch)
1-2 green chillies (hari mirch)
salt to taste
water as required
sugar to taste

for tempering

1/2 tea spoon mustard seeds
1-2 dry red chillies (sukhi lal mirch)
15-16 curry leaves (kari patta)

METHOD

1. Wash and peel the mangoes. Cut the mangoes in bite sized pieces. I usually add the guthli or the seed of the mango too as me and my daughter love to it but you can discard it if you don't prefer and only use the mango pieces.
2. In a pressure cooker add the mangoes, salt, turmeric powder, red chilli powder and a green chilli.
3. Add enough water just to cover the mangoes. Switch on the gas and pressure cook it on medium flame for 1-2 whistles only. Do not pressure cook more than that or else it will turn all mushy and you will not be able to get the bite sized pieces in your curry.
4. In a jar add the coconut pieces and grind them. Add jeera, green chilli and curd to it and churn it again to get a nice paste.
5. Once you get the paste add 7-8 curry leaves (kari patta) to the jar and just churn it once.
6. Add the curd coconut mix to the boiled mangoes and bring it to a boil. Adjust the consistency of the curry, it should not be very thin. If the mangoes are not very sweet add a spoon of sugar to the boiling curry.
7. In a pan, take a spoon of oil, add the mustard seeds, once the mustard seeds start spluttering add dry red chillies and curry leaves. Add this tempering to the prepared mango curry. Serve it with plain boiled rice and papad.


PICTORIAL GUIDE

METHOD

1. Wash and peel the mangoes. Cut the mangoes in bite sized pieces. I usually add the guthli or the seed of the mango too as me and my daughter love to it but you can discard it if you don't prefer and only use the mango pieces.

2. In a pressure cooker add the mangoes, salt, turmeric powder, red chilli powder and a green chilli.

3. Add enough water just to cover the mangoes. Switch on the gas and pressure cook it on medium flame for 1-2 whistles only. Do not pressure cook more than that or else it will turn all mushy and you will not be able to get the bite sized pieces in your curry.

4. In a jar add the coconut pieces and grind them. Add jeera, green chilli and curd to it and churn it again to get a nice paste.

5. Once you get the paste add 7-8 curry leaves (kari patta) to the jar and just churn it once.

6. Add the curd coconut mix to the boiled mangoes and bring it to a boil. Adjust the consistency of the curry, it should not be very thin. If the mangoes are not very sweet add a spoon of sugar to the boiling curry.

7. In a pan, take a spoon of oil, add the mustard seeds, once the mustard seeds start spluttering add dry red chillies and curry leaves. Add this tempering to the prepared mango curry. Serve it with plain boiled rice and papad.

              

                                          HAPPY COOKING!!😊