Mampazha (Mango) kalan

Name: Mampazha (Mango) kalan
Total time: 2400 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 2 Mangoes Ripe; 3 - 4 Greenchillies Slit; 1 To Taste Red Chilli Powder; 1 Teaspoon Turmeric Powder; To Taste Salt -; 1/2 Cup Water; 1 Teaspoon Jeera; 1 Cup Coconut grated; 1 Cup curd Fine; 2 - 3 Teaspoons Coconut oil Vegetable oil /; 1/2 Teaspoon Mustard; 1/2 Teaspoon Jeera; 2 - 3 chillies Dry red; 1 Pinch Methi seeds (uluva); 1 - 2 Sprigs Curryleaves

Shruti Nair @cook_7798839

This is a sweet & spicy mango curry...That tastes awesome with steamed rice. Taste enhances the next day. And stays for 2-3 days when refrigerated.

Shruti Nair @cook_7798839

This is a sweet & spicy mango curry...That tastes awesome with steamed rice. Taste enhances the next day. And stays for 2-3 days when refrigerated.

Saved

Ingredients

40 mins

4-serving

2Mangoes Ripe
3 - 4Greenchillies Slit
1 To TasteRed Chilli Powder
1 TeaspoonTurmeric Powder
To TasteSalt -
1/2 CupWater
1 TeaspoonJeera
1 CupCoconut grated
1 Cupcurd Fine
2 - 3 TeaspoonsCoconut oil Vegetable oil /
1/2 TeaspoonMustard
1/2 TeaspoonJeera
2 - 3chillies Dry red
1 PinchMethi seeds (uluva)
1 - 2 SprigsCurryleaves

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Steps

40 mins

1

Peel mangoes and to the cooking bowl (even the seed can be added) add slit green chillies, red chilli powder, turmeric powder and salt and boil till the mangoes becomes soft? Stir occasionally.
2

Grind grated cocnut and 1 spoon jeera to a fine paste. Add water for consitency. Mix this paste to the mangoes and stir well.
3

Keep the gas on SIMMER for 2-3 minutes, slowly add the curd and keep stirring for 2-3 minutes more. Remove it from the stove.
4

In another pan, add oil once hot, add mustard, curry leaves, jeera, red chillies and uluva. Empty this in the curry and mix well. Serve with steamed rice.