Mampazha Kalan

    1 hour

    Ripe mangoes cooked with curd and coconut.It's a sweet and sour curry, Kerala style.


    Kerala, India
    1 person made this

    Serves: 4 

    • 5 ripe mangoes
    • 1/4tsp turmeric powder
    • 1/4tsp chillie powder
    • 1/2 piece jaggery
    • 1/2tsp salt
    • 1/2cup grated coconut
    • small pinch cumin seeds
    • 5nos green chilli(preferably kandari)
    • 6nos pepper corns
    • 1/2tsp turmeric powder
    • 1/2 cup loose curd
    • to taste salt
    • 1tsp mustard seeds
    • 1/2tsp fenugreek seed
    • 3nos. whole chilli
    • 10nos. curry leaves
    • 1tbsp coconut oil

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. soften the ripe mangoes.remove the seed using hands.put this in a take the skin and add a little water and squeez the pulp out of the skin and add to the seed in the add turmeic powder, chilli powder,jaggery and salt and cook till the mangoes are soft.
    2. grind grated coconut,cumin seeds, green chillies,pepper cornns and turmeric powder to a fine add loose curd and mix together.
    3. when the first step is nicely cooked and reduced add step no.2;the mixture of coconut and curd and cook till it rises up.turn off fire now.
    4. add oil to a pan ;when hot add mustard and fenugreek seeds,whole chilli cut into small pieces;once that crackles add curry leaves.add this to the above cooked curry and serve

    Make in advance

    Grated coconuts.

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