Mangoes are called the king of fruits and it is extremely rich in minerals, antioxidant vitamins, fiber and digestive enzymes. It is low in fat and calorie. They are very tasty and have flashy yellow colour. They are available in plenty during summers.
This recipe is an Indian dish prepared in Kerala and is a part of Onam sadhya(festival of Kerala). This dish is easy to prepare and delicious. Ripe mangoes are cooked in sour yogurt and coconut gravy. It is a sweet and sour dish.
INGREDIENTS
Ripe Mango big 1 no.
Chilli powder 1/4 tsp
Turmeric powder 1/4 tsp
Jaggery 1 tsp(optional)
Pepper powdered 1 tsp
Salt to taste
FOR WET GRINDING
Coconut grated 3/4 tea cup
Thick sour curd /yogurt 1 and 1/2 tea cup
Jeera /cumin 1/4 tsp
Ripe Mango 3-4 pieces
Green chillies 1-2 no.
FOR SEASONING
Mustard seeds 1/4 tsp
Curry leaves 1 sprig
Fenu greek 1/2 tsp
Broken red chillies 2 no.
Coconut oil 2 tsp
METHOD
Grind the grated coconut, pieces of mango. jeera, green chilly and sour thick curd to a smooth paste. Keep it aside.
Peel and cut the mangoes in cubes. In a thick bottomed vessel add the mangoes, chilli powder, turmeric powder, crushed pepper salt and 1 cup water to cook the mangoes. Add jaggery if the mango is not sweet. Stir the mangoes occasionally it should not stick to the bottom. The thickness of the gravy you have to decide and accordingly add water.
When the mangoes have become soft add the ground paste and mix it well. On low flame let it simmer and cook for 5 minutes but do not boil it. Turn off the fire.
In a frying pan heat coconut oil add mustard seeds and fenugreek, when mustard splutters add the broken chillies and curry leaves. Turn off the fire
Add the seasoning to the mango kalan and cover the dish to set in the flavours.
Serve it with steamed rice.
 KALAN /PULISSERY on https://ahaaafood.com/mambazham-mango-kalan-pulissery/){kind=link}