Ingredients:
Raw mango - 2 big (Peeled and sliced)
Onion - 2 big (Thinly sliced)
Ginger - 1 big
Green chilly - 12 small (slit open)
Shallots / Small onions - 3 big
Turmeric powder - 1¼ tbsp
Coriander powder - 2½ tbsp
Red chilly powder - 1½ tbsp
Coconut oil - 6 tbsp
Thin coconut milk - Milk of 1½ coconut / 5 cups
Vinegar - 2½ tbsp
Curry leaves
Thick coconut milk - 1 cup
Salt
For tempering:
Coconut Oil
Shallots - 2
Dried Red Chillies
Turmeric powder - ¼ tbsp
Curry leaves
Steps:
Add onion, ginger, green chilly, shallots, turmeric powder, coriander powder, red chilly powder, salt and coconut oil to a clay pot and mix well with hands applying little pressure for 5 minutes.
Add thin coconut milk in batches and mix again.
Add sliced mango, vinegar and curry leaves.
Turn on the stove.
Once the curry boils, stir and cook for another 10 minutes.
Add thick coconut milk and switch off.
Heat oil in a pan for tempering.
Add dry red chillies followed by shallots and curry leaves.
Add turmeric powder and add it to the curry.
Mix well. It tastes better after resting for a few hours.
Enjoy the mango curry with hot rice.
Thrissur style mango curry - y2u.be/zcDD0d_Tv2A
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Instant Mango Pickle - y2u.be/cmK4XB6ThY0
Green Mango Curry - y2u.be/3vFd1qSBh2U
Chakka Kuru Manga Curry - y2u.be/F5FJfxlS0i4
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