We loved our mangoes so much
that we stoned them off the trees !
When we saw that they aren't rightly sweet
we stewed them in haste !I!
Around this time of the year in Kerala, when the ripe mangoes are plenty at the local markets and cluster in abundance on the mango trees left to be, we curry the fruit in many ways. The most popular is “Mampazha pulissery”- mangoes in yogurt sauce. There are also other ways of tackling the fruit curry wise ,here is one, ripe mangos in a roasted coconut sauce - “Thenga varutharacha pazhamanga curry”.
Ripe mangoes in a roasted coconut sauce
Thenga varutharacha pazhamanga curry
Semi ripe Mangoes - 2
Grated coconut - 1 cup
Coriander seeds - 1 tbsp.
Chopped green chilies - 1/2 tsp.
Turmeric - ½ tsp. + ½ tsp.
Curry leaves - 10
Coconut oil - 1 tbsp.
Dried red chili flakes - ½ tsp.
Salt - ½ tsp.
Cut mangoes into 10-12 pieces without peeling. In a pan dry roast the coconut at medium heat with constant stirring till the color turns pale golden. Add coriander seeds, 3 curry leaves and ½ tsp. turmeric. Roast at low heat till the mixture turns golden brown, Turn of the heat, immediately transfer the mixture to another bowl and cool down. Grind the roasted coconut adding just enough water to a fine paste, keep aside. In a saucepan, toss together the mango pieces, ½ tsp. turmeric, green chilies and salt. Add 1 ½ cup water and ½ tsp. salt. Cook in medium heat till the water begins to boil. Cover with the pan with a lid, turn the heat to low and cook for 5 more minutes. Remove the lid, add the coconut paste, mix well and cook for 5 more minutes at medium heat . Turn off the heat. Heat oil in a pan. When the oil is hot add mustard seeds, wait till it finish spluttering. Turn the heat to low, add the curry leaves and fry for 30 sec. Turn off the heat, add the chilly flakes. Quickly pour this seasoning over the mango curry, mix gently with a spoon. Keep the curry covered for at least 20 minutes before serving with rice.