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Main Course

Kerala Mango Curry

Semi-ripe mangoes cooked to prepare a mouth watering maanga curry.

Ingredientsfor 3 servings

Semi ripe mangoes - 250g
1/4 tsp Cumin seeds — crushed
1/2 tsp Garlic — crushed
1 tbsp Chilly powder
1/2 tsp Mustard seeds
Tamarind A small ball (Puli)
1/2 tsp Sugar
3/4 cup Water
Curry leaves, a few
Coconut oil, to taste
Salt, to taste

Preparation

Step 1
For preparing kerala mango curry, first squeeze the tamarind in some water and extract the pulp.
Step 2
Slice the semi ripe mangoes to large slices.
Step 3
Pour oil into a pan and heat it and let the mustard seeds crackle. Add crushed cumin, garlic, curry leaves and sauté.
Step 4
Add chilly powder, tamarind extract, mango pieces, required salt and remaining water.
Step 5
Cook in low fire till the mangoes are done and the gravy has acquired a thick consistency.
Step 6
Remove kerala mango curry from fire and add sugar. Mix the curry and serve hot.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Kerala Mango Curry

Semi-ripe mangoes cooked to prepare a mouth watering maanga curry.

Ingredientsfor 3 servings

Semi ripe mangoes - 250g
1/4 tsp Cumin seeds — crushed
1/2 tsp Garlic — crushed
1 tbsp Chilly powder
1/2 tsp Mustard seeds
Tamarind A small ball (Puli)
1/2 tsp Sugar
3/4 cup Water
Curry leaves, a few
Coconut oil, to taste
Salt, to taste

Preparation

Step 1
For preparing kerala mango curry, first squeeze the tamarind in some water and extract the pulp.
Step 2
Slice the semi ripe mangoes to large slices.
Step 3
Pour oil into a pan and heat it and let the mustard seeds crackle. Add crushed cumin, garlic, curry leaves and sauté.
Step 4
Add chilly powder, tamarind extract, mango pieces, required salt and remaining water.
Step 5
Cook in low fire till the mangoes are done and the gravy has acquired a thick consistency.
Step 6
Remove kerala mango curry from fire and add sugar. Mix the curry and serve hot.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.