Sweet Mango Curry(Step by Step Pics) | Mambazham Curry(Kerala style)

Mangoes are in season now and my family loves mangoes a lot.Mango season usually reminds me of our stay in northern parts of India.When in season,the mangoes go very very cheap and we would indulge them with immense pleasure.Gone are the days,only memories last now.This is a sweet yet mildly spiced curry that serves best with rice.However,kids loved with chapathis too.The curry is mostly similar to mambazha pullissery  which I had posted long back but yogurt is the main missing ingredient.Mangoes that are slightly sour with sweetness does the magic in this curry so be sure to select those kind to get the best taste and flavors of this curry.This is a perfect curry for all vegans.Do give this a try in this mango season and am sure you would love this curry !!

For more mango(raw & ripe) recipes,click this link.

Preparation time~15-20 mins
Cooking time~ 20 mins
Serves~ 4
Ingredients
ripe mangoes 2;diced in cubes
green chillies vertical slit 2
chilly powder 1/3tsp
turmeric powder/manjal podi 1/3 tsp
jaggery/sharkara 1tsp
salt to taste
water 1.5 cups

to grind
grated coconut 3/4 cup
shallots 2
garlic 1 small clove
cumin seeds/jeerakam 1/4 tsp

to temper
mustard seeds/kadukku 1/2 tsp
fenugreek seeds/uluva 1/2 tsp
dry red chillies 2
shallots/kunjulli sliced 2
curry leaves few
coconut oil 2tbsp

Method

• Wash,peel and chop the mangoes in cubes.Add the water,green chillies,mangoes,chilly powder,turmeric powder and salt in a pan and bring to a boil.Let the mangoes get cooked until tender(don't overcook).
• In the meantime,add the grated coconut,shallots,garlic,cumin seeds and grind to a smooth paste with little water.

• Add this paste to the cooked mangoes.Simmer the heat to low medium and let the gravy thicken(takes about 4-5 minutes).Add the powdered jaggery,adjust salt if required.Switch off flame.
• In another pan,add coconut oil.Splutter mustard seeds,followed by fenugreek seeds.Add sliced shallots and dry red chillies.Finally,add in the curry leaves.Saute until shallots turn pinkish brown.Pour this along with oil over the curry,keep covered for 5-7 minutes.Serve warm with rice.

NOTES
* Adding jaggery is to balance flavors,you can omit if you don't like.
* Don't increase heat after you add the ground coconut paste as the curry may curdle.

For all mango recipes,check out this link.