Kerala Style Ripemango Curry
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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.
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Ingredients
- 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
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Instructions
- 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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