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Main Course

Mango Peruku

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

1 cup Mango pieces
1 cup Curd
1 cup Coconut — shredded
2 tsp Mustard seeds
2 tbsp Oil
Curry leaves A sprig
8 nos Green chillies
3 nos Dry chillies (Kollamulaku)
1/2 tsp Fenugreek seeds (Uluva)
Salt, to taste

Preparation

Step 1
Rub the mango pieces with salt.
Step 2
Grind it along with shredded coconut, mustard, green chillies and salt.
Step 3
Blend it with curd and water.
Step 4
Warm the oil in a pan.
Step 5
Let the mustard seeds crackle followed by fenugreek, curry leaves and broken chillies.
Step 6
Add the above mixture and give it a good stir.
Step 7
Remove from fire and check taste. Serve warm.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

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Main Course

Mango Peruku

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 4 servings

1 cup Mango pieces
1 cup Curd
1 cup Coconut — shredded
2 tsp Mustard seeds
2 tbsp Oil
Curry leaves A sprig
8 nos Green chillies
3 nos Dry chillies (Kollamulaku)
1/2 tsp Fenugreek seeds (Uluva)
Salt, to taste

Preparation

Step 1
Rub the mango pieces with salt.
Step 2
Grind it along with shredded coconut, mustard, green chillies and salt.
Step 3
Blend it with curd and water.
Step 4
Warm the oil in a pan.
Step 5
Let the mustard seeds crackle followed by fenugreek, curry leaves and broken chillies.
Step 6
Add the above mixture and give it a good stir.
Step 7
Remove from fire and check taste. Serve warm.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.