Its an easy to prepare kerala traditional curry. In kerala we prepare this with chandrakkaran mambazham during mango season. its unique fragrance and flavor gives curry a heavenly taste. If this is not available use Alphonso or any other available small size nadan mangoes. Its indeed a nostalgic dish for many keralites. please add pepper powder since in many new generation recipes its absent but when i search in authentic traditional recipes its there. I asked with many cooking experts too. They have also suggested to include pepper powder which definitely adds a different flavor for the curry
Sliced Green chillies 4
Turmeric Powder 1 Tsp
Chilly powder 1 Tsp
Black pepper powder 1/2 Tsp
Jaggery (optional) Goosberry size
Salt as required
Curry leaves
Water 1 cup
Yogurt 1 1/2 cup
For grinding:
Coconut Big (grated) 1/2
cumin seeds Jeera 2 pinches
Turmeric powder 1 Tsp
Water As required
For Tempering :
coconut oil 3 Tbsp
Fenugreek 1/2 Tsp
Mastard seeds 3 Tsp
Whole red chilly 4
Curry leaves 3-4 sprigs
Preparation:
1) Grind together grated coconut, turmeric powder and jeera to thick creamy paste adding required water. keep it aside.
2) Blend yogurt in a mixing bowl to a smooth texture and keep it aside.
3) peel of the skin of mangoes and cut into pieces if required or else you can put as it is if its of small size. In a traditional clay chatti mix together mangoes, chilly powder, green chillies, turmeric powder, pepper powder, salt and add required water too. Cover with a lid and cook on a medium or low flame. until mangoes become soft. Add the coconut paste and combine well. Please switch off the stove after five minuets.
Add blended yogurt too and mix well.
Heat coconut oil in a pan. Add mustard seeds and fenugreek let it splutter and then add red chilly and curry leaves. Pour this to the curry on top and mix well. Relish it with brown rice.
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