Ingredients
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1/2 cup freshly grated Coconut
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5-6 Shallots (small Onions)
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2 Green Chillies
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2-3 Garlic Cloves
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2 Tsp Cumin Seeds (Jeera)
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1/2 Tsp Turmeric Powder (Haldi)
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1 Tsp Red Chilli Powder
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1 Tsp Coriander Powder
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Salt as per taste
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Approx 1 cup + more Water
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3 Mangoes (peeled)
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3 Tbsp Curd
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Oil
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Mustard Seeds (Rai)
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1/2 Tsp Fenugreek Seeds (Methi Dana)
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Pinch of Asafoetida Powder (Hing)
About
Kerala-style mango curry is a traditional dish with a perfect blend of sweet, sour, and spicy flavors. Ripe mangoes are cooked in a coconut-based gravy infused with aromatic spices like mustard seeds, curry leaves, and fenugreek. The curry is typically thickened with coconut milk, enhancing its creamy texture. It’s served hot alongside steamed rice for a comforting meal, highlighting Kerala’s culinary heritage. Garnish with fresh coriander leaves for an extra burst of flavor.
Steps
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1
Done
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In a mixer, combine 1/2 cup freshly grated Coconut, 5-6 Shallots, 2 Green Chillies, 2-3 Garlic Cloves, 2 tsp Cumin Seeds, 1/2 tsp Turmeric Powder, 1 tsp Red Chilli Powder, 1 tsp Coriander Powder, and Salt. Add a little Water and blend into a smooth paste. |
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2
Done
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Heat a pan, add 1/2 cup Water, a pinch of Salt, and 3 peeled Mangoes. Cover and cook until mangoes turn soft. |
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3
Done
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Once mangoes are soft, add the churned mixture to the pan along with 1/2 cup Water. Cover and cook for 15 minutes on a low flame. |
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4
Done
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After 15 minutes, turn off the heat and add 3 tablespoons of Curd. Mix well. |
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5
Done
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In another pan, heat Oil and add Mustard Seeds, Fenugreek Seeds, Asafoetida Powder, Dry Red Chillies, and Curry Leaves for tadka. |
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6
Done
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Pour the tadka into the curry and cook for another 2 minutes. |
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7
Done
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Transfer the curry to a serving bowl, garnish with Coriander, and serve hot with rice. Enjoy the scrumptious Mango Curry! |
