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You either 'love' Nadan Pazha Manga Curry or 'hate' it. It's all about whether you like ripe mangoes, made into a curry, tangy, hot and sweet with the flavour of coconut and jaggery blended in.
I should admit, everyone except my dad, back home, in Kerala, love this side dish. Amma makes it sweeter with lesser amount of coconut, but I thought of blogging the recipe, the Kerala way :). Suma, our maid, assisted me throughout and I enjoyed the luxury of watching her making it, clicking pictures and making a note of what she had been explaining :)
Ammayi, my husband's grandma, used to make Mambazha Kuzhambu, the Tamil counterpart, which I clearly remember as a much 'easy to make' dish with a flavourful concoction of sliced, half ripened mangoes straight from our side yard, jaggery and sambhar powder with no compromise on taste.
Back to ours, I made up my mind to make the curry, when Amma got hold of a few organic mangoes, the original naadan pazha manga. Most of them were consumed as mangoes as such and I had to battle hard to save some here for the curry :)
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Nadan Pazha Manga Curry / Kerala Ripe Mango Curry
Serves 6
Prep time- 20 mins
Cooking time - 15 mins
Total time needed - 30 mins
Ingredients:
8 small sized ripe Mangoes
1 tsp red chilly powder
1/2 tsp table salt
2 whole green chillies, each slit until 3/4th, lengthwise
A handful or 1/4 cup scant crushed jaggery or nadan sarkara
To grind to a paste:
1/2 cup grated coconut
1/4 tsp turmeric powder
1/2 tsp cumin seeds / jeerakam
2 shallots / pearl onions / ulli
2 small cloves or 1 medium clove garlic
To season:
1.5 - 2 tbsps coconut oil
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds / uluva
2 tbsps of sliced pearl onions / ulli
A sprig of curry leaves
Method:
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Wash the mangoes well and drain in a colander. These mangoes are small sized as you see.
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Peel the skin of each. You can do this easily only if they are well ripened.
Pour 1 cup of water in a sauce pan and, arrange the mangoes. Add 1 tsp chilly powder, half a tsp salt and the green chillies and cook for 6-8 minutes.
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Add along a handful of crushed molasses while simmering . You need to melt the lumps completely. (You may close the pan and simmer in lowest flame and give a gently stir now and then to assure the they are melted) while you do the grinding part, that follows...
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Grind grated coconut along with turmeric, shallots, garlic adding 1/4 cup water to a paste, not too smooth, but a bit coarse.
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If the jaggery has melted well, it is better to remove the pan from the stove as I did. Combine the paste by a gentle stir. Add water only if necessary. Let the curry be not too runny. Simmer for 3 minutes , to ward off the raw smell of the paste. Check salt and add accordingly.
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In the mean while, you can do the seasoning part.
Heat 1.5 - 2 tbsps of oil in a kadai, Crackle the mustard seeds, brown the fenugreek and add along the sliced onions and curry leaves. Caramelise the onions.
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Add to the curry and combine gently. Keep the curry closed for alteast an hour before serving, for the spices and sweetness to meld.
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Serve with steamed rice.
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These country mangoes are fibrous as you see above in this picture. That's the uniqueness of this delicacy. as well :)
We were four of us and had the curry, the following day too as the spices would seep in better.
So, feel free to halve the recipe :)