How to make Kerala Mango Curry - SK Khazana -

A delicious and creamy ripe mango curry made in the Kerala style

Sanjeev Kapoor

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

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


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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MasterChef Sanjeev Kapoor

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 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.