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Kerala mambazha curry

Ripe Mango curry with Coconut and yogurt
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: Kerala cuisine
Servings: 4 servings
Author: Jinoo Jayakrishnan
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Ingredients

  • 6-7 small ripe mangoes
  • 1 spring curry leaves
  • 1 no green chilli
  • 1/4 tsp turmeric powder
  • 1/4 tsp chilli powder
  • 1/2 cup coconut pieces
  • 1 tbsp cumin seeds
  • salt to taste
  • 1.5 cups beaten curd
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 1 spring curry leaves
  • 1 no red chilli - broken
  • 1/4 tsp turmeric powder
  • 1/4 tsp chilli powder

Instructions

  • peel the ripe mangoes and boil the skin with 1.5 cups water to a rolling boil. 
  • cook the mangoes in the water boiled with the skin. discard the skin and add the water to the pan. 
  • add the mango, curry leaves,  green chilli, turmeric powder, chilli powder. 
  • mix well, close and cook for 10 minutes. 
  • meanwhile grind coconut and cumin to fine paste
  • add the coconut paste to the curry. add salt, mix well, close and cook for 5 minutes.
  • open and switch off. leave it for 2-3 minutes until luke warm. now add the beaten curd little at a time and mix continuously. 
  • tempering: heat coconut oil, crackle mustard seeds, fenugreek seeds curry leaves, red chillies, turmeric powder, chilli powder and switch of. mix well and add the tempering to the curry.