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

Grind grated coconut, green chili, garlic, cumin, make a fine paste and keep aside.
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).
Add coconut paste, mix well and cook for another 5-10mins: in low flame.
When the gravy thickens remove from flame.
In another pan bring oil to heat, splutter fenugreek seeds and mustard.
Add red chili and curry leaves, mix well and pour this to the top of mango gravy and close the lid.
Mix well before serving the yummy, mouth watering Pazhamanga Pachadi with steamed rice.

Comments

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