Pazha Manga Curry also known as Semi Ripe Mango Curry is a delectable dish in Kerala Cuisine that will tantalize your taste buds with the unique blend of flavors. The tanginess of yogurt and the sweetness of mangoes blends all so well that perfectly complements your noon day meals. The dish is a celebration of culinary techniques making it one of the beloved dishes of all time. One of the intriguing features of this Semi Ripe Mango Curry is the way it balances the sourness of mangoes with the spiciness of the dish. The combination of tangy yogurt creates a delightful and special harmony that elevates the mangoes into a flavorful and vibrant curry. Fresh and semi ripe mangoes are the star of the dish imparting a light and distinct tartness to the dish. Cubed mangoes are cooked with onion, green chillies and sufficient water. It is then blended with yogurt and other spicy flavorings adding layers of flavor ranging from fiery heat to mild earthiness.
Yogurt is added to Pazha Manga Curry to enhance the richness of the dish. Yogurt imparts a creamy texture to the dish that balances out the tanginess of semi ripe mangoes. The cooking process itself is an art and the dish will make you drool. The fenugreek powder and mustard seeds, tempered in hot oil, releases their distinct aroma, infusing the oil with the flavors. The curry leaves and dry red chillies are added, sizzling and crackling, as the aromatic oil is released. The tempering procedure, as termed ‘tadka’ in Indian Cuisine, forms a flavorful base for the dish. Pazha Manga Curry is typically served with rice for noon day meals. The dish is often savored as a part of a traditional Kerala meal, alongside other accompaniments such as sambar, rasam and papad. You can explore a well detailed Pazha Mango recipe nere.
Pazha Manga Curry
Ingredients
- Semi ripe Mangoes cubed
- 2 tbsp Onions chopped
- 1 no Onion medium, cut into cubes
- 3 nos Green chillies
- 2 tbsp Ginger chopped
- 1 tsp Red chilly powder
- 1/4 tsp Turmeric powder
- 1/8 tsp Fenugreek powder Uluva
- 3 nos Dry red chillies Kollamulaku
- Curry leaves As reqd
- Salt As reqd
- 4 cups Yoghurt/Curd Thayiru
- 2 tbsp Oil
- 1 tsp Mustard seeds
- 1 1/2 cups Water
Instructions
- Beat the yoghurt with water along with half of the chilly powder and set aside.
- Cook the cubed onions, mangoes and cut green chillies in half a cup of water.
- Allow it to cool and keep it aside.
- Heat the oil in a frying pan and crackle mustard seeds.
- Add curry leaves and chopped onions and saute.
- Add ginger and dry chillies.
- Add fenugreek powder, turmeric powder and chilly powder.
- Cook over medium heat and add salt.
- Add yoghurt and cook on a low heat till the preparation becomes hot. Stir constantly to prevent the yoghurt curdling. :-Examine the wooden spoon periodically. If you see steam coming from it, you have reached the end point of cooking.
- :- Serve with cooked rice.
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For all those food lovers out there this one is an excellent reciepe…..reminds of mom`s manga kutaan.
Happy cooking!
I tried it.It was delicious.Mouth watering!!!!!!!!! Good!!!!!
Thanks a lot for the nice recipe.