Raw Mango curry / Pacha Manga Curry

Raw mango is one among my favourites. Being a Keralite, I am actually addicted to raw mango dishes. Be it in curries or pickles, I can finish a whole bowl of it within no time.  We are used to eating raw mangoes (uncooked) with a dash of red chilli powder and salt and nothing can beat its taste. It has a tart flavour and I do not need anything else if there is a bowl of rice and raw mango chammanthi (raw mango ground with coconut, green chillies, shallots and salt). Recently one of my blogger friends Julie had uploaded a recipe with Raw mangoes and I couldn’t wait to try that. I am sharing it with all of you. It is super tasty and healthy too with all the goodness of raw mango and coconut.

Ingredients:

To temper:

Method of Preparation:

1. Wash the mangoes. Peel and slice them. Mix the mangoes with red chilli powder, coriander powder and salt. Keep aside for 10 minutes.

2. Heat a pan and add 1 tsp of coconut oil. When the oil is hot, add mustard seeds, red chillies and curry leaves (Ingredients to temper).

3. When the mustard seeds splutter, add the sliced onions. When the onions turn slightly brown, add the ginger and turmeric powder. Saute until the raw smell of ginger and turmeric goes off.

4. Add the mangoes (mixed with the spices) and thin coconut milk.

5. Add the 1/2 tsp of coconut oil on top and allow it to cook till the mango pieces are tender. Add more salt if necessary.

6. Once the mangoes are cooked, add the thick coconut milk and switch off the flame. It is advised to switch off the flame immediately after adding the thick coconut milk.

7. Serve hot with rice or Idiyappam.

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