Ripe Mango Curry / Mambazha Curry – A tasty curry with rice in Kerala cuisine!!
For coconut paste:
5 tablespoon grated coconut
½ teaspoon jeera (cumin seeds)
A pinch of turmeric powder
2 tablespoon water
Make a smooth paste of above ingredients in a small mixer bowl. Keep aside.
Other main ingredients
1 ripe mango (pazhutha manga), gently peel off the skin and cut into cubes (1 cup / 200 ml, Indian standard measuring cup of 200 ml / 8 oz capacity)
½ cup / 100 ml / 4 oz water
2 green chillies (1 big size or 2 small size), slit lengthwise
¼ teaspoon turmeric powder
½ teaspoon salt (or to taste)
In a bowl, mix cubed ripe mango with water (just to cover mango), slit green chillies, turmeric powder and salt. Cover with a lid and cook on a medium to low heat for 6 – 8 minutes until almost cooked.
At this stage, add coconut paste. Mix well. Cover with a lid again and cook on a low heat for 5 minutes. Gravy / curry should be medium thick in consistency. If it’s too thin, it won’t be tasty.
For the seasoning:
2 teaspoon oil
1 teaspoon mustard seeds
4 curry leaves
1 red chilli, halved
Heat oil in a small pan. Add mustard seeds. When they crackle, add curry leaves and halved red chilli. Fry on a low heat for 1 minute until crisp and fragrant. Pour this seasoning over curry and serve with rice.