It`s raining mangoes everywhere in Kerala. This is the perfect season for mangoes and so many varieties of dishes both spicy as well as desserts could be prepared. I have been longing to make a spicy dish with mangoes, and this was the perfect time to give a try finally.
What actually inspired me was, my mom made this same dish just a week back and I happened to visit here on that day. It was so tasty that I had my lunch heavily. From then on I was in look out to make this and when I got the right mangoes , which were given to my Father by his friend, I nailed it. I`m so happy that, this is the first time I made it and it did turn to be great at the first attempt. I`m sure almost all Keralites would just fall for this dish, as it is almost prepared in every house during the mango season.
A perfect side dish with hot rice when you really want to treat yourself with some traditional choices.
Serves – 4-5
Ripe Mangoes – 2-3 Nos ( Please note that all mangoes are not suitable. Ask at the store for the small and ripe ones to make this.)
Grated Coconut – 1 1/2 cup
Garlic cloves- 3-4 nos
Cumin Seeds – 1/2 tsp
Turmeric powder – 1/2 tsp
Green Chilies- 4-5 nos
Mustard Seeds – 1/2 tsp
Curry Leaves – a few
Yogurt – 3-4 tbsp
Red Chilly Powder – 1/4 tsp
Water – 1/4 cup
Oil – 2 tbsp
Salt to taste
. Peel the mangoes and slice them randomly. In a vessel, put these mango pieces, a pinch of turmeric, salt and water and allow it to cook till soft and tender.
. In the mean time, for the paste. Grind the coconut, cumin seeds, green chilies garlic cloves and turmeric powder to a fine and smooth paste.
. Once the mangoes are soft and mushy, just give a gentle press with the back side of a spoon to get it well mashed and then add the coconut paste and salt.
. Give a good mix and just wait for the entire mixture to get slight bubbles. Switch off the flame and allow to cool.
. When in the warm state, add the curd and mix well.
. In a hot pan, pour the oil. When hot, crack the mustard seeds. Then add the curry leaves and red chilly powder and mix till the red color turns slight brown. Garnish the mango curry with this final mix of curry leaves and mustard seeds.
. Serve hot with rice.