The kerala style Ripemango curry is one of the favourites in God’s own country during the summers, when the mangoes are in plenty. The kerala style Ripemango mango curry has a subtle balance of sweetness and spiciness required to give your taste buds a tingle and should ideally be had with the kerala boiled rice.
Yield / Serves
Small Ripe Mangoes - 5-6, pealed. Donot remove seed as it's cooked whole.
Salt as required
Grated coconut - 1 cup
Jeera - 1/4tsp
Garlic - 3cloves
Small onion - 10
Green chilly - 3-4
Turmeric powder - 1/2 tsp
Whole Red chilly - 2
Mustard - Â½ tsp
Coconut oil 2 tbsp
Cook the peeled mangoes with salt and 1 -1½ cups of water for 10 minutes
Grind together coconut, jeera, garlic, 3 small onion, green chilli and turmeric powder with ½ cup of water to a fine paste.
Add this and ½- 1 cup of water to the mangoes. Check salt and add more if required
Cook for 5-7 mins on low flame, but donot let it boil. Remove from fire.
Heat oil in a pan and splutter mustard seeds. Add sliced small onions, red chilly & 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 kerala brown boiled rice or any other rice of your choice.
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