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Main Ingredients | Badami mangoes, Fresh coconut |
Cuisine | Kerala,Indian |
Course | Dals and Kadhis |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Kerala Mango Curry - SK Khazana
- 2 large Badami mangoes ripe
- 3/4 cup Fresh coconut scraped
- 10-12 Madras onions peeled
- 2-3 Green chillies
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Red chilli powder
- 1/2 cup Coconut milk
- to taste Salt
- 2 tablespoon Coconut oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Fenugreek seeds (methi dana)
- 7-8 Curry leaves
- 2 Dried red chillies
Method
- Cut a slice off on all the sides of the seed of each mango. Scoop off the flesh with a spoon from all the slices and keep in a bowl.
- Put coconut in a blender jar, add madras onion, green chillies and ½ cup water. Blend to a fine paste.
- Heat a deep pan, add the mango flesh, turmeric powder, red chilli powder and 2 cups water, mix well and let the mixture come to a boil.
- Add the coconut paste, mix well and cook for 1-2 minutes. Add coconut milk and salt, mix well and cook for 2-3 minutes. Take the pan off the heat.
- Heat coconut oil in a tempering pan, add mustard seeds, let them splutter. Add cumin seeds, fenugreek seeds, curry leaves and dried red chillies, mix well and saute for 1 minute. Add the tempering to the curry and mix well.
- Transfer into a serving bowl and serve hot.
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