Friday, May 2, 2008

Mango Curry

This is a perfectly simple Kerala dish, combining the sweetness of the mango and the tartness of buttermilk. And what I made for the Chennai Bloggers Meet.

Mango Kalan

1 ripe Mango, cut into bite-sized pieces
1 pinch Chilli powder
1 pinch Turmeric Powder
3 tbsp Shredded Coconut
1 tbsp Cumin
2 Green Chillies
11/2 cups Buttermilk

1 tsp Mustard Seeds
2-3 Red Chillies
3-4 Curry Leaves
1 pinch Fenugreek Seeds

Cook the mango together with the chilli powder, turmeric and salt in a little water. Separately, grind the coconut, cumin and green chillies.
Add the ground mixture to the cooking mango.
Allow it to come to a boil. Turn off the heat and add the buttermilk.
In a separate pan, add some oil and add the ingredients for the seasoning. When the mustard seeds start to splutter, add the seasoning mixture to the mango curry.

(photo courtesy Valli)

Serve over rice, idiyappams or (Lakshmi's wonderful suggestion!) curd rice!


Srivalli said...

thats one mean curry anu!..thanks..yummy with idiappams!

Arundathi said...

:) thank you thank you!

Ranjani said...

This curry loks really interesting!
Are the mangoes tart?
Love the curry leaf sitting pretty on the dish, so artistic:)

Jamie said...

I have never had Mango Curry before. I bet it is really yummy. Your pictures look great!

Arundathi said...

@ Ranjani - the mangoes are supposed to be ripe and hence, sweet. If you do have semi-ripe mangoes, they will work too just that they will impart a more tart flavor. I like the sweet mangoes - since the buttermilk makes it tart anyways.

@ Jamie - yes, its quite yummy! :) Thanks!! Try it!

Unknown said...

I havent tried this before..will try this when we get good mangoes here..

Arundathi said...

Divya, let me know how it turns out!

jayasree said...

Even i make mambhazha kalan the same way. Sometimes add few pieces of ash gourd/vellarikai too.

Arundathi said...

I've had it with vellarikkai and ash gourd too -tastes very good!