Ripe mango curry-kerala special recipe


For coconut paste:
5 tablespoon grated coconut
½ tsp jeera
A pinch of turmeric powder
2 tablespoon water
1 ripe mango (pazhutha manga), gently peel off the skin and cut into cubes (1cup)
½ cup water
2 green chillies slit lengthwise
¼ tsp turmeric powder
½ tsp salt
For the seasoning:
2 tsp oil
1 tsp mustard seeds
4 curry leaves
1 red chilli 


In a bowl, mix cubed ripe mango with water (just to cover mango), slit green chillies, turmeric powder and salt. Cover with a lid and cook on a medium to low heat for 6 – 8 minutes until almost cooked.At this stage, add coconut paste. Mix well. Cover with a lid again and cook on a low heat for 5 minutes. Gravy should be medium thick in consistency.Heat oil in a small pan. Add mustard seeds. When they crackle, add curry leaves and halved red chilli. Fry on a low heat for 1 minute until crisp and fragrant. Pour this seasoning over curry and serve with rice.Thanks for Visiting

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