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| Recipes -Mangoes! |
06/09/2022
Kerala style mango curry Ripe Mangoes – 5-6 of small size Peel the mangoes and cook the peeled mangoes with salt and 1 -1 1/2 cups of water for 10 minutes. Grind together with coconut and a 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. Make sure that it doesnt 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 rice. Directions Heat the coconut oil in a large
frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3
minutes, or until the onion is translucent. Transfer the onions to your blender
then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the
coconut milk to the blender and blend on high until smooth. Put the blended
paste back to the pan and cover the pan and cook for 15 minutes, stirring a few
times. Lower the heat if the sauce begins to stick to the bottom of the pan/
Serve hot or cold
Salt
Grated coconut – 1 cup
Jeera - a pinch
Garlic – 1 piece
Small onion – 2-4
Green chilly – 3-4
Turmeric powder – 1/4-1/2 tsp
Small onion – 4
Red chilly – 2
Mustard – 1/2 tsp
Curry leaves
Salt
Oil
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