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Kerala Style Ripemango Curry

4.30 from 3 votes

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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Recipe CategoryVegetarian
Served AsLunch
CuisineSouth Indian
Servings 4


  • Small Ripe Mangoes - 5-6 pealed. Donot remove seed as it's cooked whole.
  • Salt
  • 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 - ½ tsp
  • Curry leaves
  • 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.
    Kerala Style Ripemango Curry - Plattershare - Recipes, food stories and food lovers
  • Serve with kerala brown boiled rice or any other rice of your choice.

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4.30 from 3 votes

Rekha Joseph
Rekha Joseph

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