Tuesday, August 02, 2011

Ripe Mango Curry / Pazha Manga Curry..... step-by-step.

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When Homey got some "nadan" or "nattu"mangoes, I saved some to make this traditional curry. I learned this to make from my neighbor, Sulu Chechy from Trichur (we lived in Trichur for around 3 years). Ever since this has been my favorite bookmarked recipe.

This curry is made with ripe local variety mango aka "nadan manga".

* This is a standard recipe for 2 mangoes.....increase ingredients if making with more than 2 mangoes accordingly.
Mangoes: 2.
Jaggery: 1 small piece.
Red chilly powder: 1 tsp (I used Kashmiri Chilly Powder).
Turmeric powder: 1/4 tsp.
Water: 1/2 cup.
Salt. As needed.

To grind:
Coconut grated: 1/2 cup.
Green chilies: 2.
Cumin seeds: A fat pinch.
Shallots: 3.
Turmeric powder: 1/4 tsp.

To mix into the curry.
Curd: 1/2 cup, beaten.

For seasoning:
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/4 tsp.
Red chilly crushed: 1/2 tsp.
Fresh curry leaves: 2 sprigs.
Coconut oil: 1 tbsp.
1. I used the local variety mangoes which is a must to make this curry.

2. Peel of the skin of the mangoes with ur fingers.

3. All the peeled ones sitting pretty....and waiting!!!

4. Pour 1/2 cup water, 1 tsp red chilly powder, 1/4 tsp turmeric powder, 1 small piece jaggery, and salt into a deep bottom vessel and cook. Once it starts boiling reduce the flame and let it simmer for 5 to10 min.

5. In the meantime, in a chutney bowl , put in 1/2 cup coconut, 2 green chilies, a fat pinch of cumin seeds, 1/4 tsp of turmeric powder, and 3 shallots.

6. Grind it finely with little water to make into a paste.

7. Now pour this over the simmering hot mango curry.

8. Mix well for a min or two.....remember low flame is the rule here!!

9. Add the beaten curd to this and mix well.....over heating may result in curdling of the curd. So stir very well on low flame.

10. Get the spices ready for seasoning.

11. Heat a tadka pan with 1 tbsp of coconut oil, add the mustard seeds, fenugreek seeds, crushed chillies, and curry leaves.

12. Pour it over the curry, immediately switch off the fire and close with a lid....this way the aroma of the spices stays in the curry.

Pazha Manga Curry is Ready!!

Serve hot with Rice!!!

An update:
Check out how Anu made this mango curry here

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