Mampazha Pulissery || Mango In Yogurt Gravy || Mnago Curry || Ep No :138

 


This is a special mango curry based on curd , special spices and freshly grated coconut which gives a special aroma with mild tangy, sweet and spicy taste.This is one of the authentic curry's in Kerala which is best served with Kerala rice.This is an easy curry which can be prepared with in very less time .This dish must be prepared with special type of mango known as "Nattumanga " , as these mangoes has special taste and aroma.During the season of these mangoes , we used to get baskets of mangoes from a single tree. Especially when wind blows , always several mangoes fall down from the tree and those are enjoyed at that time itself by standing under the tree.

Method Of Preparation
Take four ripped mangoes , peel them and give gentle cut on mangoes with knife.
Add one green chili, quarter teaspoon turmeric powder and half teaspoon dry red chili powder .
Add salt and half glass water , cover and cook well.
Switch on the flame , keep a stick of fresh curry leaves and cook on high flame until it boils.
In a mixi jar , add 12 teaspoon of freshly grated coconut,quarter teaspoon of turmeric powder , half teaspoon of dry red chili powder , quarter teaspoon of cumin seeds and 3 shallots.
Pour quarter glass of water and grind well.
When mango boils, reduce the flame and cook.
Add  the prepared mix to the curry , mix well, bring to boil.
Take quarter glass of yogurt in a mixi jar , whip once with out any lumps.
Add to the boiling curry and mix well.
Don tallow to boil once curd has been added.
When it is about to start boiling, switch off the flame.
Switch on the flame and keep a pan, add two tablespoon of oil.
When oil gets hot add quarter teaspoon of mustard seeds, four whole red chili powder and two sticks of fresh curry leaves.
Add seasoning to the curry.
Cover and keep for five minute  and then serve with hot rice.
Taste best when kept overnight before it serves.

Ingredients
Ripe Nattumanga - 4 Nos
Turmeric Powder - Half Teaspoon
Dry Red Chili Powder- One Teaspoon
Freshly Grated Coconut - 12 Teaspoon
Cumin Seeds - Quarter Teaspoon
Shallots - 3 Nos
Yogurt - Quarter Glass
Coconut Oil- 2 Tablespoon
Mustard Seeds - Quarter Teaspoon
Dry Whole Red Chilies - 4 Nos
Fresh Curry Leaves - 3 Sticks
Water - Two Cups
Salt - As Per Taste 

  Prepare and give us a feedback.


Thank you

Dedicated to Mummy

Follow us: Instagram :orchidcafe4u Twitter :orchidCafe Facebook :orchidCafe Gmail :orchidcafe4u@gmail.com

#orchid Cafe



Comments

Post a Comment

Popular posts from this blog

Nellikka Karuppichathu || Black Gooseberry Pickle || Kari Nellikka || Ep No :63

Image
Nellikka Karupichathu/Kari Nellikka /Black Gooseberry Pickle is a traditional dish of Kerala. All the ingredients which is used in the dish is healthy and the gooseberries have got many health benefits. It takes a month or 30 days for the preparation. It requires lot of patience through out the process. It's a spicy dish, but the spice level can be adjusted as per the choice. The Iron content in the gooseberries gives the black color and hence its rich in Iron, it can be given to pregnant women and children,as it prevents Anemia .  Here's the recipe of black gooseberry pickle which is a best combination with hot rice or porridge. For that take 2 kg fresh gooseberries, wash thoroughly under running water and keep them to drain water. Take one fistful of bird's eye chilies, and fresh curry leaves. An earthen pot is mandatory to prepare black gooseberry. Keep an earthen pot  exclusively for making black gooseberries. The pot used for the process of making black gooseberries ca
Read more

Mutta Petti|Malabar Special Spicy Egg Box|Iftar Dish-Mutta Petti |Recipe No:02

Image
It's a famous Malabar( Northern part of Kerala ,India ) special dish prepared during Iftar.A delicious dish prepared with boiled egg and spicy masala.Prepare and enjoy the goodness of authentic Malabar food.I am sure that this Malabar delight will make your day a special one. Ingredients Water - Two and a half cup Eggs-3Nos Onion -3Nos Ginger -One small piece Garlic-6Nos Coriander leaves Curry leaves Wheat flour -One cup Milk-Quarter glass Refined Oil -2Cups Turmeric Powder -Half teaspoon Dry red chili powder - Half teaspoon Pepper Powder - Quarter teaspoon Garam Masala- Half teaspoon (Preferably  Home made ) Corn flour -6teaspoon Salt - As per taste Method of preparation Add a cup of water to the pan and add 3 eggs Add one teaspoon of salt,boil for 15 to 20 minutes Once its boiled put off the flame Allow egg to cool and remove the shell Take 3 onion, a piece of ginger, 6 garlic, some coriander and curry leaves Cut onion lengthwise Cut garlic a
Read more

Olakkudi Mulakittathu||Sail Fish Curry||Meen Mulakittathu||Kerala Style Sail Fish Curry||Episode Number: 54

Image
  Sail fish is a big fish which can be made curry, which is a best combination with tapioca and rice. Method Of Preparation Take 4 pieces of Malabar tamarind and wash well. Soak it in water along with some salt. Take 2 pieces of finger and 2 green chilies, chop well. Keep 2 table spoons of Kashmiri red chili powder, 2 tablespoons of red chili powder, half tablespoon turmeric powder and quarter tablespoon coriander powder. Take washed and cleaned 600 grams of sail fish. One kg sail fish costs 360/-Indian Rupees as of September 2020. Keep earthen pot and add one tablespoon coconut oil and some curry leaves. Switch off flame and add all powders in it, stir well. Add 2 cups of water and put chopped ginger and green chilies. Switch on the flame and allow to boil. Put fish pieces and stir well. Add curry leaves, close with lid and cook well for 10 minutes. Meanwhile take 5 small onions and 10 garlic, chop well. Switch of the flame when fish cooked properly. Ke
Read more