Ripe Mango Curry


Serves: 4 

  • 4 small Ripe Mangoes
  • 3 cups Water
  • 1 teaspoon Turmeric powder
  • Salt to taste
  • 1 cup Grated coconut
  • 1 cup curd
  • 1 tablespoon cooking oil
  • 1 teaspoon mustard
  • 1/4 teaspoon Fenugreek
  • 1/2 teaspoon Cumin
  • 4 Red chili
  • 7 Curry leaves



Prep:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Peel off the outer skin from the mangoes. Cut out large pieces of mangoes. Retain a little flesh on the seed.
  2. Heat water in a vessel and add the cut mangoes , the seed , turmeric powder and salt. Let it cook. In the meantime, blend coconut and curd well in a mixer and add it to the cooked mangoes. Heat for another 5 minutes.
  3. Heat oil in a pan. Add mustard and let splutter. Now add fenugreek, cumin, redchilies and curry leaf. Saute' a minute, turn off the heat and pour this mixture into the cooked mango curry.Serve with steamed rice.