Angamaly Manga Curry

by SobhaKesavan
Angamaly Manga Curry
Angamaly Manga Curry is a simple, flavourful, traditional recipe of Kerala with raw mango that is particularly famous in a place called Angamaly. The specialty of this raw mango curry is mixing or actually crushing the onions and spices with hands. In this process, we cook it almost half before taking it to the stove. Crush well with your hands and the taste amplifies in itself with this method. Angamaly Manga Curry is that it pairs the tangy mango with mellow coconut milk. The addition of shallots and the heat provided by spicy green chillies and red chilli powder adds a depth of flavour that is further enhanced by the coriander powder and coconut milk. This is a special delicacy at the marriages in Angamaly, the northern gateway to the commercial capital of Kerala. The perfect blend of spice and sour flavors makes this dish exotically tasty and delicious. The Southern flavours of coconut, curry leaves and mustard seeds dominate the dish. Enjoy this dish with bowl of rice. Try this recipe and here you go with the detailed recipe of Angamaly Manga Curry.
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Angamaly Manga Curry
Votes: 1
Rating: 5
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Rate this recipe!
Course Main Dish
Cuisine Kerala
Prep Time 10 minutes
Cook Time 20 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Kerala
Prep Time 10 minutes
Cook Time 20 minutes
Servings
People
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Peel Mangoes and cut (preferably in vertical) them into thin pieces and keep the pieces aside.
  2. 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.
  3. After 5 – 10 minutes, add Turmeric powder, Red Chilli powder and Coriander powder along with one TSpn. Coconut Oil and required quantity of Salt and mix it further with hand and keep this mix aside for about another ten minutes.
  4. After about ten minutes, add the Coconut milk (randaam paal) into this mix, stir it well and boil it in medium flame.
  5. 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).
  6. 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.
  7. Heat about 2 Tspns Coconut Oil in a Cheenachatti/Frying Paan, 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 changing the fried Shallots/Onion into the mix/Curry, put 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 Paan, so that the leaves also will get fried and give a good taste for the Curry). Angamaaly Maanga Curry is ready, this Curry can serve with Dosa/Oothappam/Chappathi etc. and also as a special side-dish for Lunch/Dinner.
    Angamaly Manga Curry
Recipe Notes

You can explore this dish Parippu Manga Curry | Raw Mango Curry
You can also visit White Pumpkin Curry

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