Name: Angamaly Manga Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1-2 nos Raw mango (Pacha Manga); 10 pcs green chilli; 1/4 cup Chopped Shallots; 10 nos Curry leaves; 2 tsp Chopped ginger; to taste Salt; 1-2 tsp Turmeric powder; 2 tsp Coriander powder; 3 tsp Red chilli powder; 1 cup Coconut milk (thick milk- Onnaam Paal); 2-3 cup Coconut milk (normal milk- Added Water Randaam Paal); 3 tsp Chopped Shallots; As required Coconut oil

Angamaly Manga Curry

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

Cook Time 20

Total Time 30

Course Main Dish

Cuisine Kerala

Servings People

Ingredients

1-2 nos Raw mango Pacha Manga
10 pcs green chilli
1/4 cup Chopped Shallots
10 nos Curry leaves
2 tsp Chopped ginger
to taste Salt
1-2 tsp Turmeric powder
2 tsp Coriander powder
3 tsp Red chilli powder
1 cup Coconut milk thick milk- Onnaam Paal
2-3 cup Coconut milk normal milk- Added Water Randaam Paal
3 tsp Chopped Shallots
As required Coconut oil

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.
After about ten minutes, add the coconut milk (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 Coconut milk (generally it will take about 10 – 15 minutes to cook the Mango pieces).
After about 10 – 15 minutes add the thick Coconut milk (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.