Ripe Mango Curry

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

1. Cut the mangoes into two pieces, with skin, don't throw away the seed with the pulp on it. 
2. 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.
3. 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.
4. Shake the curd in a glass jar so it breaks well.
5. Add to coconut mix and mix well.
6. Now add to the cooked mango and bring to boil. Once the bubbles start forming at the sides, switch off.
7. Now add salt.
8. Season with red chilly, mustard, curry leaf in oil.