Wednesday, 12 June 2013

Uppumanga Curry (Salted Mangoes in Coconut Gravy)


A traditional vegetarian side dish of Kerala made with Uppumanga / salted mangoes in brine..... I made this curry following the same recipe of Chakkakuru Manga curry .... A plate of boiled rice with this curry, a piece of fish fry and some stir fried vegetable is bliss for lunch! 


Uppumanga Curry (Salted Mangoes in Coconut Gravy)

Ingredients:
Uppumanga / Salted Mangoes-2-3, sliced (if mangoes are small and very soft use it as whole)
Chumannulli / shallots – 10, sliced length wise
Pachamulaku / Green Chillies - 5, slit
Turmeric powder- ¼ tsp

Grind to a smooth paste:
Grated fresh coconut -1 cup, heaped
Chumannulli / Shallots – 2
Green Chillies – 2
Mallipodi / Coriander powder -1/2 tsp
Turmeric Powder-1/4 tsp

For Seasoning:
Coconut oil - 2 tbsp
Kaduku / Mustard seeds – ½ tsp
Chumannulli / Shallots -3, sliced thinly
Dry Red Chillies – 3
Red chilly powder- ¼ tsp
Curry leaves- few

Method:
  • Grind together grated coconut, shallots, green chillies, coriander powder and turmeric powder to a fine paste and keep aside.
  • Cook mangoes, green chillies, chumannulli /shallots, turmeric powder and salt with 2 cups of water till soft.
  • Add the ground paste to the mango mixture and mix well. Lower the flame and stir well for 2-3 minutes or until the curry is heated thoroughly but do not let it boil after adding coconut paste. Turn off the heat and keep aside.
  • For seasoning, heat oil in a pan and add mustard seeds. When it starts spluttering add shallots and fry until light brown and add curry leaves, dry red chillies and chilly powder and fry for few seconds. Pour this seasoning over the curry, mix well and serve with rice.

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4 comments:

  1. i love this curry that my elder granny makes....i am not aware of recipe but lucky to get yours

    ReplyDelete

  2. Nice mango recipe.Can imagine the coconutty tang.

    ReplyDelete
  3. Love to finish a bowl of rice with this beautiful dish,fingerlicking.

    ReplyDelete
  4. we would love to have it with some red rice any time of the year, perfect balance of sweet and sour:-)

    ReplyDelete

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