An yummiest dish that can be made using ripened Mangoes. But only difficulty is you have to wait till the mango season to make this. This is a typical Kerala Dish and I just loveeeeeeee the taste of it. Not alone me but my husband and son too :))))
This curry is made with small mangoes that are fully ripened but at the same time have little sour taste. You can get those mangoes in the market for cheaper prices during the season
Recipe:
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Mangoes -3 nos (small)
Curd -2 cup (sour and well beaten using a fork)
Grated coconut -1 cup
Peel and chop the mango to very thin and small pieces and boil with 1 cup of water, 1/2 tspn turmeric powder and 1 tspn red chilli powder. (I added 2 thinly chopped shallots, 2 chopped garlic and 3-4 curry leaves to get a nice flavour to the curry )
Grind together coconut, 2 shallots, 1 garlic, 1/2 tsp jeera seeds and 1/2 tspn turmeric powder to a smooth fine paste.
Once the mangoes are cooked well mash using the back of a laddle. Add the ground coconut paste to this and cook on medium flame. once the coconut start boiling reduce the flame to sim and then let it remain there for 1 min. after that switch off the flame. and remove the kadai. let the heat of the curry minimize and then add the beaten curd to this curry .. slowly and at the same time mixing thouroughly. As you know the curd has to be added at last and the curry needs to be on medium temperature otherwise the desired consistency will not be attained.
For seasoning
heat some oil , add mustards, chopped shallots (1 or 2), dry chillies and curry leaves. pour it over the curry. mix and serve with rice.
This is surely a yummy dish with the sweetness of mangoes and sourness of curd.
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