Kerala Style Mango Curry | Raw Mango Curry w/ Coconut Milk By Preetha | Dakshin Curry | India Food Network

There is no way you can't like this delicious Mango Curry/Pacha Manga Curry straight from the state of Kerala. The Southern flavours of coconut, curry leaves and mustard seeds dominate the dish. So, check this recipe out by Preetha and enjoy it with the hot bowl of rice!

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Ingredients
2 teaspoons coconut oil
½ cup sliced shallots
2 teaspoons ginger green chilli paste/ crushed
2 sprigs curry leaves
1 cup peeled and cubed green mango/ totapuri mango
Salt to taste
½ teaspoon turmeric powder
1 teaspoon red chilli powder
2 teaspoons coriander seed powder
1 cup thin coconut milk
1 cup thick coconut milk

For tempering:
1 ½ teaspoon coconut oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoon methi seeds
1 sprig curry leaves
2 dried red chillies

Method of preparation
Heat oil in a pan and add shallots, ginger chilli paste, curry leaves and mango. Saute on a low flame along with turmeric, chilli powder and coriander powder.
Add thin coconut milk and salt. Mix well and cover and cook on medium flame for 5 to 7 minutes or until mango is almost cooked.
Add thick coconut milk and simmer on low flame for 2 minutes.
Heat oil and crackle mustard seeds. Add methi, curry leaves and chilli. Pour the tempering over curry and serve hot with rice.