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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.


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