How to make Kerala Mango Curry - SK Khazana -
A delicious and creamy ripe mango curry made in the Kerala style
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Badami mangoes, Fresh coconut (ताज़ा नारियल)
Cuisine : Kerala, Indian
Course : Dals and Kadhis
You can also find more Dals and Kadhis recipes like Matar ki Kadhi Rajma Rasmisa Parappu Urundai Kozhambhu Tamarind Leaves Dal
Kerala Mango Curry - SK Khazana Recipe Card
It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Kerala Mango Curry - SK Khazana Recipe
Badami mangoes ripe 2 large
Fresh coconut scraped 3/4 cup
Madras onions peeled 10-12
Green chillies 2-3
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Coconut milk 1/2 cup
Salt to taste
Coconut oil 2 tablespoon
Cumin seeds 1 teaspoon
Mustard seeds 1 teaspoon
Fenugreek seeds (methi dana) 1 teaspoon
Curry leaves 7-8
Dried red chillies 2
Method
Step 1
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.
Step 2
Put coconut in a blender jar, add madras onion, green chillies and ½ cup water. Blend to a fine paste.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Transfer into a serving bowl and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
