Kerala Style Mango Curry

There is a reason Kerala is known for its strong spices and solid flavours, the country knows how to whip up a potful of magic on the stove. And that’s probably why the Gods call it their own country, the food is downright heavenly. One lip-smacking curry that stands proof to this is the Kerala Style Mango Curry. Infused with just the right amount of spices, curd, and ripe mangoes, the wholesome dish makes for the perfect meal.

This curry can be eaten as is or even by adding a variety of meats and vegetables like fish, shrimps, mixed greens, etc. Best served with red rice or just plain paraboiled rice, this gravy will have you licking your plate clean. Here’s a recipe to make true Kerala-style ripe mango curry at home.

Image Source

Feature Image Source

Print Recipe

Kerala Style Mango Curry

Plain mango curry cooked with mild spices and curd.

Votes: 1
Rating: 5
You:

Rate this recipe!

Cuisine

Indian, Kerala

Cook Time

45 minutes

Servings

people MetricUS Imperial

Ingredients

• 8 small ripe mangoes
• 1/2 tsp Turmeric powder
• 1 tsp red chili powder
• 1/2 Coconut scraped
• 1 tsp Cumin seeds
• 1/2 litre sour thick curd beaten
• 1 tsp fenugreek powder
• 1 tbsp coconut oil
• 1 tsp mustard
• 2 dry red chilies broken into half
• 10-12 Curry Leaves
• salt to taste

Cuisine Indian, Kerala Cook Time 45 minutes Servings people MetricUS Imperial Ingredients 8 small ripe mangoes 1/2 tsp Turmeric powder 1 tsp red chili powder 1/2 Coconut scraped 1 tsp Cumin seeds 1/2 litre sour thick curd beaten 1 tsp fenugreek powder 1 tbsp coconut oil 1 tsp mustard 2 dry red chilies broken into half 10-12 Curry Leaves salt to taste

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a cup of water cook the ripe mangoes, chilli powder, turmeric powder, and salt.
2. Grind the coconut and cumin into a fine paste and add it to the mangoes when they begin to cook.
3. When the coconut and mangoes have cooked evenly, add the beaten curd. Cook for a few minutes (do not let the curd boil) and remove it from the stove.
4. Allow it to cool lightly and then sprinkle the fenugreek powder over it.
5. In a pan heat the oil add the curry leaves, mustard, dry red chillies. Stir to fry and add this to the mango curry.
6. Serve it hot with parboiled rice.