Pazha Manga (Ripe Mango) Curry
Servings: 4
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Ingredients
- 5-6 small Ripe Mangoes
- Salt
- 1 cup Grated coconut
- A pinch Jeera
- 1/2 tsp Chopped Garlic
- 2-4 Small onion / Pearl onion
- 3-4 Green chilly
- 1/4 - 1/2 tsp Turmeric powder
- 4 Small onion / Pearl onion
- 2 Red chilly
- 1/2 tsp Mustard
- Curry leaves
- Salt
- Oil
Instructions
- Peel the mangoes and cook the peeled mangoes with salt and 1 -1 1/2 cups of water for 10 minutes.
- Grind together coconut, jeera, garlic, small onion, green chilli and turmeric powder with 1/2 cup of water to a fine paste. Add this to the mangoes. Check salt and add more if required.
- Cook for 5-7 mins on low flame. Make sure that it doesnt boil. Remove from fire. If the gravy becomes too thick, you can add 1/4-1/2 cup hot water to loosen it a bit.
- Heat oil in a pan and splutter mustard seeds. Add sliced small onions, red chilly & curry leaves. Fry it till the onion becomes golden brown. Pour this over the curry. Let it rest for a while for the flavors to settle in. Serve with rice.
Notes
I used coconut oil. The gravy of this curry has a medium thick consistency, so adjust the amount of water accordingly. I think back home this is made with a type of Mango called "chandrakaran", am not sure about it though. Usually its made with mangoes which are smaller in size (at least I think so ;) ). My amma was saying sometimes a little jaggery is added towards the end of cooking to give it more sweetness. I haven't tried it that way. Please give it a try, if you like that flavor.
