Manga Curry / Tender Mango Curry .. prepared in Kerala style.. I learnt this recepie from my Mother in law ,back when I was in Kerala.. It’s prepared in coconut oil and coconut milk which gives the rich taste to the gravy..

Checkout the recepie below 👇

Preparation time: 10 mins

Cooking time: 30 mins

Serves: 6

INGREDIENTS:

• Mango pieces: 1 cup peeled n cubed
• Thick Coconut milk: 1 cup
• Thin coconut milk: 1 cup
• Vinegar: 3 tbsp
• Onions: 1 finely sliced
• Shallots: 10
• Green chillies: 2 slit
• Ginger: 1 tsp finely chopped
• Curry leaves:few
• Turmeric powder: 3/4 tsp
• Red chilli powder: 2 tsp
• Coriander powder:1 1/2 tsp
• Mustard Seeds: 1 tsp
• Dry red chilli: 2
• Salt: for taste
• Coconut oil: 4 tbsp

PREPARATION:

• In a Mannchatti / earthern vessel   ( mostly preferred) add together onions, ginger, green chillies,curry leaves,dry spice powders,salt,thin coconut milk,2 tbsp coconut oil,5 shallots and mix with hands.
• Switch on the flame and let it boil.
• Add Mango pieces when it starts to boil.
• Add vinegar and cover and cook for 10 mins.
• Switch off the flame and add thick coconut milk.
• For tempering,heat 2 tbsp oil, add mustard seeds,let it splutter.
• Add dry red chillies,curry leaves and chopped shallots and toss for few seconds.
• Add this to the gravy and keep it covered for sometime before serving.