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Main Course

Achinga Payar Pacha Manga Curry

A curry with payar and raw mango. It makes an awesome combination with boiled rice.

Ingredientsfor 4 servings

Beans/ Achinga payar 250gm (cut into one inch long slices
2 nos Raw mangos — cut into cubes
1/2 cup Coconut
1/4 tsp Ginger — finely chopped
8 nos Shallots
1/2 tsp Mustard seeds
1/2 tsp Turmeric powder
2 pinch Chilly powder
5 nos Green chilly
1 tbsp Coconut oil
Of curry leaves
Salt, to taste

Preparation

Step 1
First half cook the achinga payar with water, salt and turmeric powder.
Step 2
Next, add green chilly and raw mangoes to the half cooked achinga payar.
Step 3
Grind grated coconut with 2 or 3 shallots. Add the coconut paste when the vegetables are well cooked. Stir everything together thoroughly and stir continuously until it starts to boil.
Step 4
Set a pan over medium heat and pour in the oil, allow to crackle Mustard seeds, add finely chopped shallots, give it a good stir till it turns brown then add ginger, red chilli powder and curry leaves. Pour this into the curry.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Achinga Payar Pacha Manga Curry

A curry with payar and raw mango. It makes an awesome combination with boiled rice.

Ingredientsfor 4 servings

Beans/ Achinga payar 250gm (cut into one inch long slices
2 nos Raw mangos — cut into cubes
1/2 cup Coconut
1/4 tsp Ginger — finely chopped
8 nos Shallots
1/2 tsp Mustard seeds
1/2 tsp Turmeric powder
2 pinch Chilly powder
5 nos Green chilly
1 tbsp Coconut oil
Of curry leaves
Salt, to taste

Preparation

Step 1
First half cook the achinga payar with water, salt and turmeric powder.
Step 2
Next, add green chilly and raw mangoes to the half cooked achinga payar.
Step 3
Grind grated coconut with 2 or 3 shallots. Add the coconut paste when the vegetables are well cooked. Stir everything together thoroughly and stir continuously until it starts to boil.
Step 4
Set a pan over medium heat and pour in the oil, allow to crackle Mustard seeds, add finely chopped shallots, give it a good stir till it turns brown then add ginger, red chilli powder and curry leaves. Pour this into the curry.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.