Kerala Pazham Manga curry (Ripe Mango curry)

Pazham Manga Curry

 I have been waiting for summer season as, its the season when we see the king of fruits "Mango", everywhere around us and I love mango in any form, the colour of the mangoes itself is so inviting that I can have it at any time of the day and I guess same craze is passed onto my kids as well, as they also want only mango to be served for breakfast/lunch or dinner.
And hence I thought to prepare 'Pazham manga curry" for lunch so that my kids get to have mango along with rice and I was happy to see my son and hubby having rice with Mango curry till it didnt get over, although my litille girl didn't like the cooked and spicy version of it.

 

I had an instant liking for Pazha Manga curry or ripe mango curry, when I had it for the first time at one of my Aunt's place and after marriage with the ever confusion of what to cook for the day, I saw few small mangoes lying in the fruit basket, thats when I called up my aunt and got the recipe from her. Ever since then its been a regular during summers in our house.

Although I have used small mangoes, one can even use bigger mangoes by chopping them into smaller pieces along with the skin to prepare "Pazham manga curry".

Serves : 3    

Ingredients                                         Quantity                                                 
Ripe Mangoes                                           : 4-5(small sized)
Curd                                                            : 1/2 cup
Grated coconut                                         : 1 cup
Ginger                                                         : a Small piece
Jeera                                                           : 1/2 tsp
Green Chilli                                               : 1-2
Turmeric powder                                     : a pinch
Curry leaves                                              : 3-4
Salt

 

For the tempering

Mustard seeds                                         : 1 tsp
Shallots chopped                                    : 2-3
Red dry chilli                                           : 1-2
Curry leaves                                             : a few
Oil                                                             : 1 tsp

 

Preparation Method :                                                                                          

•  Steam cook the ripe mangoes or boil the mangos for 5 mins such that you can peel it once done. 
 
• Once steamed, let the mango cool and then peel them.
 
•  Now boil the peeled mango in 1 cup of water by adding salt and turmeric for another 5-8 minutes.
 
• Add the coconut paste into the boiled mango, add the beaten curd, mix everything very well and cook on a low flame for another 5 minutes, ensuring that it does not boil.Add salt if required .You can stir in between.
• Remove from fire and keep aside.

• In a tadka pan, heat oil and splutter mustard seeds, add red chilly,chopped shallots and curry leaves, saute till the onion turns golden brown. 
 
• Pour this over the mango curry , cover with a lid and leave aside for 15-20 minutes and serve with rice.

 

Note:                                                                                                                                          

• I steamed the mangoes instead of boiling to peel of the skin.One can even boil or pressure cook it.

• If small mangoes are not available ,you can prepare the same curry using mangoes of bigger size by chopping them into smaller pieces along with the skin.
• One can also prepare manga pachadi(mango raita) in the similar way but then dont add water, just use more of curd and coconut paste.And can  be used as side dish.

  

Sending this recipe to http://nivedhanams.blogspot.in/2013/08/sicsouth-indian-cooking.html and http://anuzhealthykitchen.blogspot.in/2012/07/south-indian-kitchen-series-event-1.html