Uppumaanga Curry
This dish is a quintessential Kerala specialty featuring a coconut-based gravy, making it an excellent accompaniment to rice. In Kerala, a flavorful "chaaru" (gravy) like kachimoru is a staple with rice, but for a delightful variation, this one is worth a try. Trust me, it's genuinely difficult to resist anything with uppumaanga. To truly understand what I'm saying, you must give it a try at least once. 🙂
Ingredients
- 2 medium Uppumanga (salted mango)
- 3-4 Green chilly
- 3/4 – 1 cup Grated coconut
- 1 Small onion / Pearl onion
- 1 tsp Chopped Garlic
- A pinch Jeera
- 1/4 tsp Turmeric powder
- 2 – 2.5 cups Water
- 3 Small onion / Pearl onion
- 2 Red chilly
- 1/4 tsp Mustard seeds
- Curry leaves
- Salt
- Coconut oil
Instructions
- Cut the mangoes into bite size pieces. Cook the mango & green chilly in 2- 2.5 cups water.
- Grind together grated coconut, small onion, garlic, jeera and turmeric powder with enough water into a smooth paste. When the mangoes become soft, add the ground paste & salt. Mix well. Bring it to a boil & remove from fire.
- Heat oil in a pan & splutter mustard seed. Add thinly sliced small onion, red chilly & curry leaves. Fry it till the onion becomes golden brown. Pour it over the curry. Serve with rice.
Notes
Since the mangoes are preserved in salted water, you have to be careful when adding salt to the curry. It will take a few hours for the flavor to set in, so plan your cooking accordingly.
Tried this recipe?Let us know how it was!