This vegetarian dish made with ripe mangoes is a part of Kerala sadya items. Even though I have shared this before, it was a guest post. I wanted to have a direct post in my blog. So when I prepared it at home, captured some pictures to post it here. Usually small variety mangoes (‘nattu manga‘) are used for this. You can use 4-5 mangoes and just remove the skin and use it as whole. But If you are using bigger varieties, 1 big is enough, you can slice it and use. Always use ripe and sweet mangoes, since this curry is of sweet and sour type.
- Mango – 1 big, sliced
- Green chilly – 4-5
- Turmeric powder – 1/2 teaspoon
- Sugar – 2 teaspoon
- Kashmiri chilly powder- 1/4 teaspoon
- Curry leaves – 1 string
- Grated coconut – 1/2 cup
- Pepper-4 no
- Cumin seeds – 1/4 teaspoon
- Yogurt – 1.5 cups
- Mustard seeds – 1/4 teaspoon
- Fenugreek seeds – 1/4 teaspoon
- Dry red chili – 2
- Curry leaves
- In a deep bottomed pot add mango slices, green chilly paste, chilli powder, turmeric powder, salt, sugar, curry leaves, water and boil.
- Grind grated coconut,cumin seeds, pepper and handful of water and make a smooth fine paste.
- When the mangoes are cooked and the water dries up, add the ground coconut mix and allow to boil.
- Beat the yogurt in a blender and add to the cooked mangoes and mix well. Slowly heat up, by stirring continuously and switch off before it starts to boil. Check for salt, spiciness and sweetness.
- Heat coconut oil in a pan and add fenugreek seeds, mustard seeds, dry chilly and curry leaves . Pour it over the curry.