Monday, June 29, 2015

Green mango curry/Manga mappas (Serves 4)

Mango mappas


1. Unripe mango 2 medium, cut to wedges
2. Shallots 10 nos, thinly sliced
3. Curry leaves a few
4. Turmeric powder ¼ tsp
5. Red chilly powder 1 tsp
6. Garam masala ¼ tsp
7. Thin coconut milk 2 cups
8. Thick coconut milk ¾ cup
9. Mustard seeds ½ tsp
10. Coconut oil 2 TBSP
11. Salt as needed


  • Heat oil in a pan and splutter mustard seeds and curry leaves.
  • Reduce flame and add the turmeric powder, red chilly powder and garam masala. Saute for a few minutes.
  • Add the thin coconut milk to this and mix well. Allow this to come to a boil and add salt, cut mango pieces and shallots. Cook this until mangoes are tender.
  • Add the thick coconut milk and mix and when steam starts to come remove from flame. Make sure the curry does not boil after the addition of thick coconut milk.
  • Serve with rice.



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