‘Pacha Manga Curry’ or simply called ‘Manga Curry’ is prepared by cooking raw mangoes in coconut milk along with other spices. This curry is most common among the Christian community of Kerala, especially the Thrissur side. Kerala Style Mango Curry is best when served with Matta rice or Kuruva rice and a non-vegetarian dish like Pork Ularthiyathu, Beef Varattiyathu etc. You can see this combination being served in a Christian feast especially for Christmas, Easter or marriages.
WATCH VIDEO RECIPE
- Raw Mango – 1 big-sized or 1.5 cup chopped
- Thin coconut milk – 2 cups
- Thick coconut milk – 1 cup
- Onion – 1 big-sized, thinly sliced
- Ginger – 1 tablespoon, crushed
- Green Chillies – 3 numbers, slit
- Curry Leaves – 2 sprigs
- Turmeric Powder – 1/2 teaspoon
- Chilli Powder – 1 teaspoon
- Coriander Powder – 2 tablespoons
- Fenugreek Seeds – 1/4 teaspoon
- Dry Red Chillies – 3 numbers
- Shallots – 6 numbers, thinly sliced
- Salt – 1 teaspoon or as required
- Coconut Oil – 1 tablespoon + 2 tablespoons
- In a kadai or clay pot (‘manchatti’), mix together onion, ginger, green chillies, 1 sprig curry leaves, turmeric powder, chilli powder, coriander powder, salt and 1 tablespoon coconut oil. Keep it aside for 10 minutes.
- Add raw mango pieces and 2 cups of thin coconut milk. Mix well.
- Cook in a medium flame till the mangoes are well-cooked.
- Add 1 cup thick coconut milk and mix well.
- Switch off the flame when it starts to boil.
- Now it is time for tempering. In a kadai, heat 2 tablespoons of coconut oil.
- Add 1/2 teaspoon fenugreek seeds, 3 dry red chillies, 1 sprig curry leaves, shallots. Fry till the shallots turn golden brown.
- Add this tempering to the curry. Mix well.
- Serve with Matta or Kuruva rice.
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