Angamaly Manga Curry - Raw Mango Stewed In Spicy Coconut Gravy

Angamaly Manga curry with step by step photos and video

Angamaly is a small town near to my home in Kerala which is famous for its own tastes and traditions. This town came to limelight after the popular Malayalam movie Angamaly diaries. Even though, this small town famous for old churches and temples . Sri. Sankaracharya's birth place kalady is nearby to Angamaly and holy Malayattoor church also. You can notice in the railway station that the name is written like this '' Angamaly (for Kalady)". As depicted in the Malayalam movie Angamali diaries,it is very much famous for its own Pork dishes.

Angamaly manga curry is an another popular dish served during special occasions such as pre-wedding functions in Angamaly. Even though I heard of this from so many years, got the opportunity to taste this in last Easter eve only, from our friend's house. Really tasty recipe made with raw mango and coconut milk. You can feel its taste and flavor from the beginning of its preparation. Follow each and every step as described below and I inviting you to feel the change.

We have some other mango recipes in this blog, please check out if interested.

Manga Curry Recipe | Angamaly Manga Curry Recipe | How To Make Kerala Style Mango Curry At Home

Raw Mango Stewed In Coconut Sauce

Preparation time: 15 minutes| Cooking time: 8 Minutes | Total time: 23 Minutes

Ingredients

1 raw mango (sour variety)
1 medium sized onion or one cup shallots thinly sliced
2" piece ginger
2 to 3 green chilies, slit
2 springs of curry leaves
1 3/4 to 2 cups thin coconut milk
3/4 cup thick coconut milk
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp red chili powder
1 tsp vinegar
1 tsp coconut oil
Salt to taste

To temper

2 tsp coconut oil
1/2 tsp mustard seeds
1 spring curry leaves
2 dried red chilies
10 shallots, cleaned and chopped

How to make Angamaly manga curry video

Angamaly manga curry preparation with step by step photos

Making Angamaly manga curry is very easy. To make this mango curry, you have to take good ripe sour mango. Depending on the sourness, you do adjust the amount of mango to be used for this curry. I prepared this curry in a clay pot as I felt this is much safer and tastier method than using a nonstick pan or an aluminum pan.

To start , put chopped shallots or onion, ginger, green chilies and curry leaves in the clay pot along with salt and vinegar. If you have shallots, use that only, because it elevates its taste considerably. Here, I took onion as a safer option during this lock down period. Shallots are very difficult to get in these days.
Now rub with your hands, applying little pressure unless water from the onion ooze out and onion turn soft. This is an important step in the preparation of this curry and you should do this step with your hand only. Never use a mixer grinder or mortar and pestle, while doing so, you will get a pleasant aroma from the mix and that means your onions are turning soft. You may feel little sliminess in your hands, don't worry, this quite normal, don't stop, we need to get the onions perfectly soft.
Once the onions turn soft, you can put the spice powders like turmeric, coriander and chili powder. Pour coconut oil and mix again for next two minutes.
Now you can put peeled and sliced raw mango and then mix gently without applying much pressure. Leave it in your kitchen counter for next ten to fifteen minutes.
After fifteen minutes, add thin coconut milk and mix well. Then cook over medium heat until the gravy start to boil.
Once the boiling starts, reduce the flame and then cover with a lid and continue to cook till the mangoes turn soft. Check mangoes by gently pressing with your hands, if soft, it's done. Adjust the salt and spices and wait till the gravy comes to a thick consistency.
Pour thick coconut milk. Switch off the flame when the gravy start to boil, do not cook more, the thick milk will curdle.
Now we can make the seasoning, heat another pan over medium high heat and pour coconut oil. Once the coconut oil turns hot, put mustard seeds.
The mustard seeds will crackle instantly if the oil is really hot, reduce the flame to low and put curry leaves, dried red chilies and chopped shallots. Cook again with a continuous string till the shallots turns crisp.
Transfer this into the pot in which we prepared the mango curry and immediately close with a lid and keep it for a few hours so that the flavors infuse completely.
Serve with steamed rice and enjoy.