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Main Course

Mango Thengapal Curry

Cooked low and slow until the masala melds into the gravy, this coconut curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 5 servings

1 nos Mango medium
2 - Green chillies
1 cup Coconut — grated
1/4 tsp Turmeric powder
Salt, to taste
1/2 tsp Coriander powder
1 tsp Mustard seeds
2 - small Onions (Kunjulli)
1 small Garlic pod
1 cup Thick coconut milk
Curry leaves A, a few

Preparation

Step 1
Cut mango into small cubes.
Step 2
Cut green chillies into fine pieces.
Step 3
Grind coconut into a smooth paste with mustard seeds, coriander powder, small onions, garlic and little water.
Step 4
Mix mango cubes with this paste along with green chillies, salt and turmeric powder.
Step 5
Keep it for 1/2 hr.
Step 6
Put this mix to a pan and boil until the mangoes are done.
Step 7
Add coconut milk.
Step 8
Don`t allow to boil too much after adding coconut milk.
Step 9
Season with mustard seeds, curry leaves and red chillies. Done ! :-).

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

Mango Thengapal Curry

Ingredientsfor 5 servings

1 nos Mango medium
2 - Green chillies
1 cup Coconut — grated
1/4 tsp Turmeric powder
Salt, to taste
1/2 tsp Coriander powder
1 tsp Mustard seeds
2 - small Onions (Kunjulli)
1 small Garlic pod
1 cup Thick coconut milk
Curry leaves A, a few

Preparation

Step 1
Cut mango into small cubes.
Step 2
Cut green chillies into fine pieces.
Step 3
Grind coconut into a smooth paste with mustard seeds, coriander powder, small onions, garlic and little water.
Step 4
Mix mango cubes with this paste along with green chillies, salt and turmeric powder.
Step 5
Keep it for 1/2 hr.
Step 6
Put this mix to a pan and boil until the mangoes are done.
Step 7
Add coconut milk.
Step 8
Don`t allow to boil too much after adding coconut milk.
Step 9
Season with mustard seeds, curry leaves and red chillies. Done ! :-).

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.