Pazham Manga Curry || Ripped Mango Curry || Ep No :126


This is a special type of mango curry which is prepared with ripped mangoes.The mangoes which is used in preparing this delicious curry is sweet ordinary mango which is readily available in the market during mango season.The taste is extraordinary with sweet mangoes when it is served very hot along with hot Kerala rice.It tastes sweet when depends on the sweetness of mangoes which is being used , but it is spicy  and  little hot .This traditional curry is prepared with ripped mangoes , but it is not necessary to use Nadan Manga \ Nattu Manga.Always prefer to use the local ripped mango , which is not over ripped and cut into small pieces to create this Kerala style ripped mango curry .The recipe is so simple but he outcome of the result is so fascinating with its yummy sweet and spicy taste. 

Method Of Preparation

Take one ripped mango , remove skin and chop into small pieces.
Transfer the chopped mangoes to an earthen pot .
Add three sliced green chilies.
Then add quarter teaspoon turmeric powder , half teaspoon of red chili powder and salt for taste.
Add quarter glass of water , switch on the flame and cook on medium flame.
In a mixi jar , take four tablespoons of coconut, quarter teaspoon of cumin seeds.
Take four garlic pieces, thirty peppercorns , add quarter cup of water and grind it.
Take one glass of thick curd, whip  without   making lumps.
When mango boils, reduce flame .
Add prepared mix and stir well when mango is cooked well.
Then add curd and switch off the flame.
Don't allow the curry to boil after adding the curd.
Switch on the flame and keep another pan for seasoning.
Add one tablespoon of fresh coconut oil.
When oil gets heats up add quarter teaspoon of mustard seeds.
When mustard seeds pop up add one sliced shallots .
Once shallots turns brown color , add quarter teaspoon of fenugreek seeds and one red dry chili along with one stick of fresh curry leaves.
Switch of the flame and transfer seasoning to the curry.
Cover and keep for 10 minutes and serve with hot rice.



Ingredients 


Ripped Mango - One Nos
Green Chilies - Three Nos
Turmeric Powder - Quarter Teaspoon
Red Chili Powder - Half Teaspoon
Fresh Coconut - Four Tablespoon
Cumin Seeds - Quarter Teaspoon
Garlic - Four Pieces
Peppercorns - Thirty Nos
Thick Curd - One Glass
Coconut Oil - One Tablespoon
Mustard Seeds - Quarter Teaspoon
Shallots - One Nos
Fenugreek Seeds - Quarter Teaspoon
Dry Red Chili - One Nos
Curry Leaves - One Stick
Water - As Required
Salt - As Per Taste


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