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 coconut milk. 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.
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- Raw mango(Pacha Manga) - 1-2 nos
- green chilli - 10 pcs
- Chopped Shallots - 1/4 cup
- Curry leaves - 10 nos
- Chopped ginger - 2 tsp
- Salt - to taste
- Turmeric powder - 1-2 tsp
- Coriander powder - 2 tsp
- Red chilli powder - 3 tsp
- Coconut milk(thick milk- Onnaam Paal) - 1 cup
- Coconut milk(normal milk- Added Water Randaam Paal) - 2-3 cup
- Chopped Shallots - 3 tsp
- Coconut oil - As required
Ingredients
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Instructions
- 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 5 – 10 minutes, add Turmeric powder, Red Chilli powder and Coriander powder along with one tsp Coconut Oil and required quantity of Salt and mix it further with hand and keep this mix aside for about another ten minutes.
- 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.
Recipe Notes
You can explore this dish Parippu Manga Curry | Raw Mango Curry You can also visit White Pumpkin Curry
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