Empty My Fridge
Kerala Style Mango Curry | Mango Pulissery | केरला स्टाइल मैंगो करी | Chef Sanjyot Keer
Ingredients
- Mango4 nos
- Curry2 sprigs + 10–12 nos
- Chili pepper3 nos + 3–4 nos
- Jaggery2 tbsp
- Saltto taste
- Chili powder½ tsp
- Turmeric · powder½ tsp
- Coconut1 no
- Cumin1 tsp
- Yoghurt1 cup
- Coconut oil2 tbsp
- Mustard seed1 tsp
- Fenugreek seed¼ tsp
- Asafoetida¼ tsp
- Hot water if required
Instructions
- Peel and cut the mangoes into large pieces and put them in a stock pot with the stone.
- Add curry leaves, green chilli, jaggery, salt, red chilli powder, turmeric and water so the water sits just below the mangoes.
- Turn on the heat, stir well and bring to a simmer.
- Cover and cook over medium to low heat for 7-8 minutes, until the mango pieces are slightly soft but not mushy.
- Meanwhile, grind the coconut and cumin seeds into a thick, fine paste with water.
- Uncover the pot, add the coconut paste, stir well and cook for 3-4 minutes.
- Lower the heat or turn it off, whisk the curd in a bowl, add it and stir well.
- Heat the coconut oil in a small pan over high heat until hot.
- Add the mustard seeds, fenugreek seeds, red chillies, curry leaves and asafoetida to the hot oil, then pour immediately into the curry and cover for a minute.
- Open the lid, stir the tempering into the curry and add hot water if needed to adjust the consistency.
Summarized from Your Food Lab's video. Watch it for the details.
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