Uppumanga Curry / Salted Mangoes in Coconut Gravy / Kerala Style Curry Recipe / ഉപ്പുമാങ്ങ കറി2015-10-19
- Yield : 1 Bowl
- Servings : 2
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Uppumanga Curry / Salted Mangoes in Coconut Gravy / Kerala Style Curry Recipe / ഉപ്പുമാങ്ങ കറി
Uppumanga Curry / Salted Mangoes in Coconut Gravy / Kerala Style Curry Recipe / ഉപ്പുമാങ്ങ കറി is a typical Kerala dish which is very easy to prepare and goes well with Plain Rice.
Whole green mangoes are immersed in a salt solution and stored away safely in a ceramic jar for later use. These green mangoes can be used for making curries, pickles etc.
Mangoes are used in ripe and unripe conditions. Raw mangoes are an excellent source of vitamin C and pectin which are beneficial in the treatment of gastro-intestinal disorders. It also helps in strengthening immune system.
- Uppumanga (Salted Mango) - 4 nos
- Green Chilly - 6 nos (slit)
- Shallot - 5 nos
- Cumin Seeds - 1/4 tsp
- Grated Coconut - 3/4 cup
- Turmeric Powder - 1/4 tsp
- Mustard Seeds - 1/4 tsp
- Dry Red Chilly - 3 nos
- Curry Leaves - 2 sprigs
- Water - 2 cup
- Coconut Oil - 3 tsp
- Salt to taste
Grind grated coconut, shallots and 3 green chillies to a fine paste and keep aside.
Take a pan and add uppumanga (salted mango), 3 green chillies, turmeric powder, salt, water and cook until the mangoes turn soft.
Add the ground paste into it and mix well.
Lower the flame and stir well for 4 minutes. Do not let it boil after adding coconut paste.
Turn off the flame and keep aside.
For seasoning, heat oil in a pan and add mustard seeds. When it starts spluttering, add curry leaves and dry red chillies.
Pour this over the curry and mix it well.
Tasty Uppumanga Curry is ready.
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