Mangoes are a low calorie fruit that is very high in fiber. It is a great source of Vitamins A and C. It also contains folate, iron, little calcium, vitamin E and B6. It improves eye sight, digestive health, immunity and lowers risk of certain cancers.
As a kid growing up in north I never liked the coconut yogurt based curry. But after marriage started cooking for hubby who is very fond of all yogurt based curry. Slowly I too started liking it.
People living in villages in Kerala have their own cows, so yogurt and milk are available in plenty. Yam and ridge gourd are grown in vegetable gardens and homegrown coconuts and mangoes are also available in plenty. Most common dish usually is coconut and yogurt based curry and oil used for cooking is coconut oil which is also homemade.
When mangoes are in season they are used to prepare this sweet and sour curry. Decades back food was mostly cooked in firewood and the coconut paste was ground in a huge mortar and pestle. The taste is unbelievable, cooking in firewood gives a smoky flavour to the dish.
INGREDIENTS
- Ripe Mangoes medium 2
- Turmeric powder 1/4 tsp
- Salt to taste
FOR GRINDING
- Green chilies 2-3
- Coconut grated 1/2 cup
- Cumin seeds / mustard seeds 1 tsp
- Thick curd/ yogurt 1/2 + 1/2 cup
FOR SEASONING
- Mustard seeds 1/2 tsp
- Coconut oil 1 tbsp
- Curry leaves
- Red dry chilies 1-2
METHOD
Blend coconut, 1/2 cup curd , mustard seeds or cumin seeds and green chilies into a smooth paste. Keep it aside.
Wash, peel , discard the seed and chop the mango.
In a heavy bottomed kadai/vessel, add the mango pieces. Add just enough water to cover the pieces.
Add salt, turmeric powder and cook on medium heat.
Cook until the mango pieces can be easily mashed or pulpy on low heat.Be careful they should not burn.
Add the ground coconut to the cooked mangoes. Stir and bring to a boil on low heat.
Pulse 1/2 cup curd/ yogurt and add to mangoes, check for salt. Before it comes to a boil turn off the heat. The consistency of the gravy can be thick to semi solid.
For tempering the curry heat a frying pan add coconut oil. Add mustard seeds, curry leaves and red chilies. Let mustard seeds splutter. Add this to the mango curry.
Serve hot as an accompaniment with rice or flat bread.