Finally learned to make the amazing ripe mango curry my dear friend Meera used to make for me decades ago! Lip-smacking delicious, and so easy to make. Maanga Pulisheri as it is known in Kerala. I wrote about it in this story. This is her recipe. Super-simple and goes great with rice and pickle!
Ingredients
- Small ripe sweet mangoes, 4. If the very small variety, take more.
- Half litre curd, preferably sour. Packet curd is also fine.
- Nearly half a coconut, grated. Should come up to half of the small mixie jar
- Dry red chillies, 5-6
- Curry leaves, one big stalk
- 1 spoon raw rice, or half spoon rice powder
Method
- Cut the mangoes into two pieces, with skin, don't throw away the seed with the pulp on it.
- Boil the mango pieces with the seeds, with turmeric - and a little jaggery if you want the curry sweeter. I don't add it. NO SALT. Salt will curdle the curd that you add later. Just enough water to cover the mangoes. Close and cook until mangoes become really soft.
- Grind the grated coconut + 5-6 dry red chillies + half spoon rice power/1 spoon uncooked rice. Make this a smooth paste. You can use puttu podi for rice powder. This is to thicken the curry. Transfer to a vessel.
- Shake the curd in a glass jar so it breaks well.
- Add to coconut mix and mix well.
- Now add to the cooked mango and bring to boil. Once the bubbles start forming at the sides, switch off.
- Now add salt.
- Season with red chilly, mustard, curry leaf in oil.
