May 3, 2013

Ripe Mango Curry / Mambazha Curry

Ripe Mango Curry / Mambazha Curry – A tasty curry with rice in Kerala cuisine!!

Serves: 2


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.

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