🍽️ Ingredients
For the curry:
- 🥭 Ripe small mangoes – 3 to 4 (preferably nattu mambazham or baby mangoes)
- 💧 Water – 1 cup
- 🧂 Salt – to taste
- 🌶️ Turmeric powder – ¼ tsp
- 🌶️ Red chili powder – ½ tsp
- 🍯 Jaggery – 1–2 tsp (optional, if mangoes are not very sweet)
- 🥥 Yogurt (thick, slightly sour curd) – 1 cup
For the coconut paste:
- 🥥 Grated coconut – ½ cup
- 🌰 Cumin seeds – ½ tsp
- 🌶️ Green chilies – 2
- 💧 Water – as needed (to grind)
For tempering:
- 🛢️ Coconut oil – 1 tbsp
- 🌿 Mustard seeds – ½ tsp
- 🌿 Fenugreek seeds – ¼ tsp (optional)
- 🌶️ Dried red chilies – 2
- 🌿 Curry leaves – 1 sprig
👩🍳 Method
- Cook the mangoes:
- Peel the mangoes (you can leave the seed in).
- Boil them with turmeric, chili powder, salt, and 1 cup water.
- Cook on medium heat for 5–8 minutes until soft and juicy.
- Prepare the coconut paste:
- Grind grated coconut, green chilies, and cumin with a little water to make a smooth paste.
- Add to the curry:
- Add the coconut paste to the cooked mangoes.
- Simmer for 3–5 minutes on low heat (do not boil too much after adding coconut).
- Add yogurt:
- Lower the flame and add whisked yogurt.
- Stir well and turn off the heat immediately. Do not boil after adding curd to avoid curdling.
- Temper the curry:
- Heat coconut oil in a small pan.
- Add mustard seeds, let them splutter.
- Add fenugreek (optional), red chilies, and curry leaves.
- Pour the tempering over the mango curry.
🍚 Serving Suggestion
Serve warm with:
- Steamed rice 🍚
- Papadam or thoran on the side 🍀
💡 Tips:
- Use slightly sour yogurt for the best traditional taste.
- Do not boil after adding curd — it will split.
- You can use semi-ripe mangoes for a tangier version.
