A traditional curry from the State of Kerala which is prepared for Onam Sadya (Onam feast). I first had a taste of it at my mom’s friend’s place in Calicut for Onam Sadya when I was young and used to wait for Onam to have it.
This curry has a sweet n sour taste and is a slightly thick gravy which is midly spiced.
Ingredients:
Diced ripe mangoes – 3/4 cup
Water – 2 cups
Thick Yogurt – 3/4 cup
Turmeric powder – 1/2 tsp
Jaggery powdered – 1 tsp (optional)
Salt
Curry leaves – 1 sprig
To grind:
Grated coconut – 1 cup
Cumin seeds/Jeera – 3/4 tsp
Green chillies – 3
Water – 2 tbsp for grinding
Pepper corns – 4 or 5
Seasoning:
Mustard – 1/2 tsp
Fenugreek seeds – 4 to 5 seeds
Whole red chillies – 2
Curry leaves – 1 sprig
Coconut oil – 1 tsp
Preparation:
Wash and dice the mangoes. Add them to a pan or kadai and add 2 cups of water, turmeric powder and curry leaves. Boil it and cook until the mangoes are soft and turn mushy.
In a mixie jar, add grated coconut, peppercorns, green chillies, cumin seeds and grind to a smooth paste adding water.
Add yogurt in a bowl and with a whisk, make sure that there are no lumps in the yogurt and add it to the cooked mango. Ensure that the flame is low and make sure that the curry does not boil as it may curdle the yogurt. Add the powdered jaggery and salt and mix well.
Switch off the flame and season with coconut oil, mustard, asafoetida, fenugreek seeds, whole red chillies and curry leaves.
Notes:
Add salt only after curd and jaggery are added.
Tempering in coconut oil is recommended for authentic taste.
Once yogurt is added, make sure the flame is on low and do not boil it.
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