Pazha Manga (Ripe Mango) Curry
Pazha Manga Curry, also known as Semi Ripe Mango Curry, is a delightful offering in Kerala Cuisine that promises to delight your taste buds with its unique fusion of flavors. The harmonious blend of tangy yogurt and the natural sweetness of mangoes makes it an ideal accompaniment for your midday meals. This dish is a testament to culinary artistry, earning its place as a beloved classic. Notably, the Semi Ripe Mango Curry achieves a remarkable balance between the mangoes' sourness and the spiciness of the dish. The incorporation of tangy yogurt creates a special harmony, transforming the mangoes into a flavorful and vibrant curry. Fresh and semi-ripe mangoes take center stage, imparting a light and distinct tartness. The preparation involves cooking cubed mangoes with onions, green chilies, and an ample amount of water. The addition of yogurt and various spices introduces layers of flavor, ranging from fiery heat to subtle earthiness.
Ingredients
- 5-6 small Ripe Mangoes
- Salt
- 1 cup Grated coconut
- A pinch Jeera
- 1/2 tsp Chopped Garlic
- 2-4 Small onion / Pearl onion
- 3-4 Green chilly
- 1/4 – 1/2 tsp Turmeric powder
- 4 Small onion / Pearl onion
- 2 Red chilly
- 1/2 tsp Mustard
- Curry leaves
- Oil
Instructions
- Peel the mangoes and cook the peeled mangoes with salt and 1 -1 1/2 cups of water for 10 minutes.
- Grind together coconut, jeera, garlic, small onion, green chilli and turmeric powder with 1/2 cup of water to a fine paste. Add this and 1/2- 1 cup of water to the mangoes. Check salt and add more if required.
- Cook for 5-7 mins on low flame. Make sure that it doesn't boil. Remove from fire.
- Heat oil in a pan and splutter mustard seeds. Add sliced small onions, red chilli & curry leaves. Fry it till the onion becomes golden brown. Pour this over the curry. Let it rest for a while for the flavors to settle in. Serve with rice.
Notes
I used coconut oil. The gravy of this curry has a medium thick consistency, so adjust the amount of water accordingly. I think back home this is made with a type of Mango called “chandrakaran”, am not sure about it though. Usually, it’s made with mangoes which are smaller in size (at least I think so ;). My amma was saying sometimes a little jaggery is added towards the end of cooking to give it more sweetness. I haven’t tried it that way. Please give it a try, if you like that flavor.
Tried this recipe?Let us know how it was!