Angamaly Style Pacha Manga Curry | Raw Mango Curry (Kerala Style)

Angamaly style Pacha Manga (raw mango) curry is a very simple yet delicious curry to serve with steamed rice.This curry has the perfect blend of spice & sour flavours that makes it lip-smacking one that make this a perfect curry served for the dinner night (athazha sadya) before marriage in Angamaly.I love anything with raw mangoes.This is a very simple recipe to prepare, hardly takes time to cook.

This curry is mostly made with muvandan manga, a common variety of mango which is readily available in Kerala, and so vinegar is added to adjust the sourness. I have tried making the curry without vinegar, as I always prepare this curry with the sour kind of mangoes, as muvandan manga is hard to find. In that case, there is no need to add vinegar. I am sure your kids will devour an extra scoop of rice when you prepare this curry.Read it along & don't forget to give it a try, enjoy !!!

Preparation time ~ 20 minutes

Cooking time ~ 10 minutes

Serves ~ 4-5

Author ~ Julie
Ingredients
raw mango 1 large or 250gm
onion 1 big sliced;half moon
ginger 1" crushed
green chillies 2 vertical slit
chilli powder 1.5 tsp
turmeric powder 1/4 tsp
coriander powder 3 tsp
salt to taste
coconut oil 1 tsp
thin coconut milk 1.5 cup
thick coconut milk 1/2 cup

to temper
coconut oil 1- 1.5 tbsp
mustard seeds 1 tsp
fenugreek seeds 1/2 tsp
shallots sliced 3-4
dry red chilli 2-3
curry leaves few

Method

• Wash,peel and slice the raw mango in long thick slices.Keep aside.
• In a bowl,add onion,green chillies,crushed ginger,coconut oil(1 tsp) and little salt.Mix it well with your hands and keep aside for 10 mins.

• Mix the raw mango slices to the same bowl,add the spice powders,salt.Keep aside for 15 mins.
• Heat a pan and add this mix to the pan.Add in the thin coconut milk in the mix and cook till mangoes become  tender and the gravy becomes thick.

• Add the thick coconut milk to the curry on low flame.Mix well,switch off flame.
• Heat a pan and add mustard seeds,let it splutter.Add the fenugreek seeds,curry leaves and sliced shallots.Fry till the shallots turn golden brown.Switch off flame and pour this over the curry.
• Delicious pacha manga curry is ready to serve with rice .

NOTES

* Thinly slice the onions, as there is no sautéing of onions involved.
* I have tried using raw mangoes and the very matured ones (slightly sweetish sour kind), both tastes good, but the sour ones taste best.(not the ripe ones)

* Add a tsp of vinegar for this measure if you wish to add.
* I have used canned coconut milk.But you can use fresh coconut milk too.

MORE INTERESTING RECIPES WITH RAW MANGO-

Pacha Manga Chammanthi (Raw mango chutney)
Fish Curry with raw mangoes
Kadumanga Achar(Raw pickled mangoes)
Mango Rice
Chunda(Hot sweet sour pickle)