Pacha Manga Curry | Manga Curry Kerala-Style Recipe

When it comes to making a kozhambu/chaaru curry/gravy for rice, I am normally stumped for choices, not because they aren’t many, but because my answer is always sambar or rasam or both. Yesterday, I tried this Kerala dish – a coconut based gravy with raw mangoes to give it the tangy flavour.

The wet market is overflowing with all kinds of mangoes now, mostly raw. Ripe ones are ridiculously expensive so we just eat them as is without bothering to waste even a morsel making any drinks or dessert out of it 😀

Here is what I made with some nice and tangy raw mangoes.

Pacha Manga Curry-Manga Curry

Serves 2
Ingredients:
Raw mangoes – 1 cup, cubed
Chilli powder – 1 tsp
Turmeric powder – a pinch
Salt – to taste
Grind well together:
Coconut – 1/2 cup
Jeera – 1 tsp
Turmeric powder – one pinch
For tempering:
Mustard seeds – 1/4 tsp
Fenugreek seeds – 1/2 tsp
Curry leaves – 1 sprig
Dry red chillies – 3
Oil – 1 tbsp

How to make Manga Curry:

1. Close the lid and cook the mangoes in some water by adding turmeric and chilly powder, till they are tender.

2. Add the ground coconut and jeera mixture to this with some more water and bring to boil keeping the kadai open. Cook till the raw smell leaves the curry.

3. Temper the mustard, fenugreek, curry leaves and chillies and add to the above curry before removing from fire.

Note: if the mangoes are not sour enough, use some tamarind paste to increase the flavour. I used fresh raw mangoes that were sour enough so didn’t need to do that.