Angamaly Manga Curry is a traditional styled, delicious and flavorful curry dish very popular in Angamaly, a district in Kerala. This is a very tasty dish that goes well with hot rice for noon day meals. The uniqueness and specialty of the dish is the crushing of onions and spices with hand prior to preparation. Crush well with your hands and the taste amplifies in itself. The raw mango flavor blends very well with the creamy coconutmilk. The addition of shallots and the heat provided by green chillies adds a depth of flavor. This is a special delicacy served during marriages in Angamaly, the northern gateway to the commercial capital of Kerala. The perfect blend of spicy and tangy flavors make the dish exotic and delicious. The generous seasoning adds to the quality of the dish. Enjoy the dish with a bowl of rice. Try Angamaly Manga Curry and here you go with the detailed recipe.
Peel mangoes and cut (preferably in vertical) them into thin pieces and keep the pieces aside.
Take the chopped Green Chilli, Shallots/Onion, Ginger and some Curry leaves in a cooking vessel (preferably Manchatti – Clay pot – which is generally used in Kerala for making Fish Curry etc.) and mix them well with hand and keep it for about 5 – 10 minutes.
After about ten minutes, add the coconutmilk (randaam paal) into this mix, stir it well and boil it in medium flame.
When the mix is boiled well, add the Mango pieces and cook it properly in the Coconutmilk (generally it will take about 10 – 15 minutes to cook the Mango pieces).
After about 10 – 15 minutes add the thick Coconutmilk (Onnaam Paal) also and boil the mix for about another 3 – 4 minutes at a low flame.
Heat about 2 Tsp Coconut Oil in a Cheenachatti/Frying Pan, fry the chopped Shallots/Onion in the Oil and when colour of the Shallots/Onion turns into golden/brown, add it into the already cooked Curry.
Before seasoning, add some curry leaves on top of the Curry and then add the fried Shallots/Onion on top of these curry leaves along with the Oil left in the Cheenachatti/Frying Pan, so that the leaves also will get fried and give a good taste for the Curry. The tasty dish is ready.
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.