Skip to main content

Pazhamanga Curry (Riped Mango Curry)

Ingredients
  • Riped Mango (small) - 4-5 nos:
  • Grated Coconut - 1 cup
  • Green Chili - 2-3 nos:
  • Cumin - 1/2 tsp
  • Garlic - 4-5 petals
  • Turmeric Powder - 1/2 tsp
  • Coconut Oil - 2 tbsp
  • Mustard Seeds - 1/4 tsp
  • Fenugreek - 1/4 tsp
  • Red Chili - 3-4 nos:
  • Curry Leaves - as required
  • Salt - as required
Preparation  Method
  1. Grind grated coconut, green chili, garlic, cumin, make a fine paste and keep aside.
  2. Wash clean and cut mango into medium size pieces and cook for about 5mins: by adding salt, turmeric powder and 1 cup of water (Don't through the seed, while cooking add the seed as a whole).
  3. Add coconut paste, mix well and cook for another 5-10mins: in low flame.
  4. When the gravy thickens remove from flame.
  5. In another pan bring oil to heat, splutter fenugreek seeds and mustard.
  6. Add red chili and curry leaves, mix well and pour this to the top of mango gravy and close the lid.
  7. Mix well before serving the yummy, mouth watering Pazhamanga Pachadi with steamed rice.


Labels:

Comments

Post a Comment

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.
4 comments
Read more

Bangalore, India to Dublin, Ireland amidst Covid-19

We, (myself, my husband, and our ten years old daughter), travelled from Bangalore to Dublin through Paris on 13th August 2020, as my husband got an employment offer from Ireland. We all were excited about the relocation but cautious. When our friends and relatives came to know that we travelled during the pandemic, many, who wanted to join their spouse or family abroad, but concerned about travelling with kids, started pinging us asking for the precautionary measures we took and the travel details. This is my humble attempt to write down the preparations for the travel and how we travelled.  Preparation       As soon as we came to know that we have to travel from Bangalore to Dublin any time in August, we started our planning.      We avoided going to any shops for purchase, in order to avoid the interaction with the public so that the risk can be reduced. We purchased all the items which were required for our travel, including shoes, from Amazon...
17 comments
Read more

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt   - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is  cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.
Post a Comment
Read more