Kerala Style Ripemango Curry
30 minutes
805 reads
About Kerala Style Ripemango Curry
Kerala Style Ripemango Curry is a beloved summer delicacy from God’s Own Country, capturing the essence of Kerala when ripe mangoes are in abundance. This traditional curry masterfully balances the natural sweetness of mangoes with a gentle hint of spiciness, creating a delightful medley of flavors that awaken your taste buds.
Infused with the richness of grated coconut, aromatic jeera, and a touch of garlic, the curry offers a comforting and authentic South Indian experience. Ideally enjoyed with Kerala’s signature boiled rice, this dish is a seasonal favorite that brings the taste of tropical summers right to your lunch table.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
- Mango pealed. donot remove seed as it's cooked whole. ripe
- 1.5 tsp Salt or as per taste
- 1 cup Coconut grated
- 1/4 tsp Cumin Seed jeera
- 3 clove Garlic
- Onion
- 3 Chilli green
- 1/2 tsp Turmeric Powder haldi
- 2 Chili lal mirch, whole, red
- 1/2 tsp Mustard Seeds
- leaves Curry Leaves
- 2 tbsp Coconut Oil
Instructions
- Cook the peeled mangoes with salt and 1 -11/2 cups of water for 10 minutes
- Grind together coconut, jeera, garlic, 3 small onion, green chilli and turmeric powder with 1/2 cup of water to a fine paste.
- Add this and 1/2- 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.
Recipe Notes
Additional Tips
- If you prefer a thicker curry, lightly mash a few pieces of the cooked mango in the gravy just before finishing, which will help naturally thicken the sauce and intensify the mango flavor.
- For added aroma and authenticity, finish the curry with a tempering (tadka) of coconut oil, mustard seeds, dried red chilies, and fresh curry leaves poured over the dish just before serving.
- If you want a vegan version, simply omit ghee or dairy-based yogurt (if used in your version) and rely solely on coconut oil for tempering to maintain the dish’s creamy texture and flavor.
- Leftover curry tastes even better the next day as the flavors develop further; store it in an airtight container in the refrigerator, and gently reheat before serving to preserve the texture of the mango pieces.
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Recipe Nutrition
Calories: 67kcalCarbohydrates: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 855mgSugar: 1g
Rekha Joseph
Articles: 32
4 Comments
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Looks so good! Can’t wait to try it.
Such a perfect dish! Thank you.
This looks so inviting! Thank you.
This looks so good! Can’t wait to cook it.