Pazhamanga curry

Ingredients:

1. Ripe mangoes - 2 cups or 5 whole small variety of ripe mangoes peeled.
2. Grated coconut - 1 cup
3. cumin - 1/4 tsp
4. green chillies - 4 slit
5. chilly powder - 1/2 tsp
6. shallots - 3 sliced fine
7. turmeric powder - 1/2 tsp
8. curry leaves - 2 springs
9. mustard seeds - 1/2 tsp
10. salt - to taste
11. oil - 2 tbsp

Method:
Add the ripe mangoes, 2 sliced shallots , chilly powder , 2 slit green chillies,aslt to taste and 1 cup of water to a pan and cover and cook until the mangoes are cooked.
Grind the coconut , cumin and turmeric powder to a pine paste with water and pour this into the cooked mango and bring to a simmer.
Add more water to make a thick gravy, cook for 5 minutes and turn the flame off.
Heat oil in a pan and splutter the mustard seeds, add the curry leaves and sliced shallot (1) and fry until it turns golden brown.
Pour the tadka over the curry and mix well.
Serve with rice.

Pazhamanga Muringakka charu Curry

Pazhamanga curry is usually made with the small variety of mangoes called nattu manga .These are tiny even when mature and very fibrous, due to which it is not a very popular table mango (meaning one you would peel cut and serve). Nattu Manga is generally used for pickles, making uppumanga(mangoes preserved in brine) and manga Thera(a fruit leather made by drying layers of mango juice on a mat in the sun).It is one of my favorite varieties .I have never come across them at any shops back in Kerala, probably because it grows wild and in everybody's backyard. They have a very strong mangoey aroma and are super sweet and sour at the same time.The ripe ones are orange fleshed and juicy.

On our last trip to the Korean store we spotted a basket full of baby mangoes - they had labeled it green baby mangoes , one sniff and I was transported back to my childhood days , it even had the sap/manga chuna that gives these mangoes the typical flavor.I picked 2 lbs around 7 or 8 mangoes hoping to make a curry out of them. Once we got home the taste testing  started - one , then two and three finally there were only 3 left to cook with.So in went some drumsticks and instead of a pazhamanga curry it became pazhamanga muringakka curry.

This is a recipe I had picked up from my maternal grandfathers brothers wife in Kuttanad. Padinarele Chittamma - as we kids called her.

















Nattu Manga are perfect for this recipe since they are really sour and sweet at the same time. If you cannot get that variety of mango and are using regular ripe mangoes which are not sour you might need to add some vinegar or sour curd or few peices of raw mango to get the sour taste.The ones I found were light yellow fleshed so I added some chilly powder to give it some color.


Ingredients:

1. Semi Ripe mangoes - 6 to 7 small OR 2 ripe mangoes skinned and cut into big cubes
2. Drumsticks - 10 pieces (optional)
3. Grated coconut - 1 cup
4. Cumin seeds - 1/2 tsp
5. Green chillies - 8 slit
6. Shallots - 8 sliced (reserve 1 for tadka)
7. Dry red chillies - 2
8. Curry leaves - 2 springs
9. Turmeric powder - 1/2 tsp
10. Red chilly powder - 1/2 tsp(optional)
11. salt - to taste
12. Oil - 1 tbsp

Method:
Grind the coconut, cumin and half of the turmeric powder with 1/2 cup of water to a fine paste and keep aside.
If you get the baby mangoes you would peel them like you do bananas by pinching the top off and peeling them down.
Add the mangoes , shallots, 4 green chillies ,chilly powder, half of the turmeric powder,1 cup water and salt to taste to a pan and cook until the mangoes are cooked . Add the drumsticks with this if you are using it and cook together.
Lower the flame and add in the ground coconut paste and mix well. If the gravy is too thick add some water to thin it out to the consistency you like.
Add in the remaining slit chillies and warm well.
Turn the flame off.
Heat oil in a frying pan and splutter the mustard seeds.
Add in the shallot and curry leaves and dry red chillies and fry until light brown.
Pour this over the mango curry and mix well.
Keep covered for 30 minutes for flavors to blend.
Serve with rice.

Chakkakuru- Muringakka-Manga Charu curry / Drumstick, jackfruit seeds and Raw mango curry

Ingredients:

1.  Raw mango - 4 big pieces (I used daily delight frozen raw mangoes)
2. Chakkakuru/Jackfruit seeds - 1/2 cup scrapped and cut into thin slices
3. Drumstick - 10 pieces (I used frozen since fresh was not available)
4. Turmeric powder - 1/2 tsp
5. grated coconut - 1/2 cup
6. Green chillies - 7 slit
7. Shallots - 5 sliced into medium thick pieces
8. Shallot - 2 sliced thin for tadka
9. Curry leaves - 3 springs
10. salt - to taste
11. dry red chilly - 2
12.  mustard seeds - 1/2 tsp
13. oil - 1 tbsp

Method:

Grind the coconut with 1/2 of the turmeric powder and 1 cup of water into a smooth paste and keep aside.
Add the jack fruit seeds and half cup of water into a pan and cover and cook until the seeds turn soft (about 15 minutes)Jack fruit seeds take longer to cook than mango pieces so we have to precook it.
In another pan add the mango pieces, Drumsticks , green chillies,shallots and the rest of the turmeric powder and pour enough water to cover the  pieces and bring to a boil.
Add salt to taste and the cooked jack fruit seeds with any water that remain in the pan and mix.
Cook this mixture until the mango and jack fruit seeds are soft.
lower the flame and add in the coconut paste and bring to a simmer.
Heat oil in a small pan and add the mustard sees.
When it splutters add the red chilly and curry leaves and stir.
Add in the sliced shallots and fry until it is golden brown.
Take the curry off the flame and pour the tadka over it .
Leave covered for few minutes.Serve with rice.

Mango milk shake with vanila icecream

 

Ingredients:

1. Ripe Mango - 1 big peeled and cut into slices (you can use mango pulp also)
2. Milk - 1.5 cups
3. vanilla ice cream - 1 cup
4. Ice cubes - 5
5. Sugar - 3 tsp or more if the mango is not sweet

Method:
Add all ingredinets into a blendeer and process until smooth.
Serve cold.

Shrimp with Raw Mango in a spicy coconut milk sauce

Ingredients:

1. Shrimp - 2 lb (around 2 cups cleaned and deveined)
2. Vinegar - 1/2 tbsp
3. Chilly powder - 1 tsp
4. salt - to taste
5. Raw Mango - 1 medium sized peeled and cut into shrimp sized cubes
6. Onion - 1 chopped
7. Green chillies - 7 slit
8. Garlic - 3 cloves chopped
9. Ginger - 1 inch piece chopped
10. Curry leaves - 2 stalks
11. Coriander powder - 2 tbsp
12. Turmeric powder - 1/2 tsp
13. Thick Coconut Milk - 2 cups
14. Oil - 4 tbsp 
15. for tadka - 1 tsp oil, 1 tsp mustard seeds, 2 shallots sliced and 2 springs curry leaves

Method:
Marinate the shrimp in a mixture of chilly powder, vinegar and salt to taste and keep aside for 30 minutes.
Heat the oil in a nonstick pan and fry the shrimp for 5 minutes until it is just cooked, if you overcook shrimp it turns out to be hard and rubbery.
Remove the shrimp and keep it aside .
To  the same pan (and leftover oil ) add in the chopped onion,ginger , garlic and green chillies and saute for 5 minutes.
Add in coriander powder and turmeric powder and stir until raw smell is gone.
Add in the mango pieces and 1/2 cup water and cover and cook until mango pieces are cooked (about 10 minutes).
Stir in the cooked shrimp and add the coconut milk and mix well.
Warm the curry and turn off the flame.
Heat oil for tadka - splutter mustard seeds and add in the shallots and curry leaves and  fry until golden brown , pour it over the curry and mix well.
Serve with rice or chapatti.

Chakkakuru Manga curry/Raw mango and jackfruit seeds in a spicy coconut sacue

Ingredients:

1. Raw mango - 1 peeled and cut into medium sized pieces. (approx 1.5 cups)
2. Chakkakuru/Jackfruit seeds - 1 cup scrapped and cut into thin slices
3. Turmeric powder - 1/2 tsp
4. grated coconut - 1/2 cup
5. Green chillies - 7 slit
6. Shallots - 5 sliced into medium thick pieces
7. shallot - 2 sliced thin for tadka
8. Curry leaves - 3 springs
9. salt - to taste
10. dry red chilly - 2
11. mustard seeds - 1/2 tsp
12. oil - 1 tbsp

Method:
Grind the coconut with 1/2 of the turmeric powder and 1 cup of water into a smooth paste and keep aside.
Add the jack fruit seeds and half cup of water into a pan and cover and cook until the seeds turn soft (about 15 minutes)Jack fruit seeds take longer to cook than mango pieces so we have to precook it.
In another pan add the mango pieces, green chillies,shallots and the rest of the turmeric powder and pour enough water to cover the mango pieces and bring to a boil.
Add salt to taste and the cooked jack fruit seeds with any water that remain in the pan and mix.
Cook this mixture until the mango and jack fruit seeds are soft.
lower the flame and add in the coconut paste and bring to a simmer.
Heat oil in a small pan and add the mustard sees.
When it splutters add the red chilly and curry leaves and stir.
Add in the sliced shallots and fry until it is golden brown.
Take the curry off the flame and pour the tadka over it .
Leave covered for few minutes.
Serve with rice.

Vella kaduku Manga/ Mango pickle with green chillies

Ingredients:

1. Sour mango - 1 cut into small pieces approx 2 cups(you can leave the skin on or peel it according to your preference)
2. Methi/fenugreek seeds - 1/4 tsp
3. Green chillies - 8 cut into rig rings
4. Garlic - 4 cloves
5. curry leaves - 1 spring
6. mustard seeds - 1/2 tsp
7. turmeric powder - a pinch(optional)
8. vinegar - 1/2 tsp
9. salt - to taste
10. Oil - 2 tbsp
11. Water - 2 tbsp

Method:
Heat oil in a pan and add the mustard seeds and fenugreek seeds.
When they splutter add the curry leaves, green chilly and garlic and stir fry for a minute.
Add in the turmeric,vinegar and water and salt  and turn the flame off.
Add in the mango pieces and mix well.
Store in a clean dry jar for 1 day before using.
This pickle stays fresh outside only for a week.

Avakkai pickle

Avakkai is a pickle made out of mango that is very popular in the Andhra region. There is no cooking involved in making this pickle.Gingily oil is a must for the authentic Avakkai taste.

Ingredients:
Raw mango - 1 large cut with the seed.
Mustard seeds - 3 tsp powdered
Gingily Oil - 5 tbsp
Chilly powder - 5 tsp
Salt - to taste (around 2 tsp)

Method:
wash,dry and cut the mango into largish pieces with the skin .
Mix the mango with salt, chilly powder and powdered mustard seeds.
Add in the gingily oil until the mixture is wet.
Store in a clean dry bottle for a week or 2 before using.

Mango Milkshake/Lassi

Ingredients :

1. Fresh ripe mangoes - 3 (mangoes without fibre is good .If there is fibre then strain and use.you can use mango pulp instead but reduce the quantity of sugar since the pulp comes with added sugar)
2. Cold milk - 1 tall glass (you can use yogurt instead and it becomes lassi)
3. Vanilla ice cream - 1 big scoop (optional)
4. Sugar - 3 tbsp
5. Ice cubes - few

Method:
Add all ingredients into a blender/mixie and blend until smooth and mixed well.
Pour into glasses and serve immediately.

For a variation you could add 1/2 milk and 1/2 yogurt.
Add more ice cream.
Add a cardamom pod for elachi flavor.

Chemeenum Mangayum/Dry shrimp with Mango

This curry can be prepared using both fresh shrimp or dry shrimp.If using fresh it tastes better with tiny shrimp .Raw mango is used instead of Cocum. If the mango is not sour enough you can add some cocum/tamarind/raw tomato/Tomatillo etc.

Ingredients:

1. Dry shrimp - 1 cup(cleaned and crushed)
2. Raw Mango - 1 big peeled and cut into cubes
3. Green chillies - 6
4. shallots - 5 sliced
5. turmeric powder - 1/2 tsp
6. curry leaves - 1 spring
7. grated coconut - 3/4'th cup
8. Mustard seeds,sliced shallots and curry leaves for tadka

Method:
Crush the dry shrimp and wash it well .It might contain sand particles (you can use fresh shrimp too) and cook it along with raw mango,shallots,green chilly,turmeric powder,salt ,curry leaves,salt and water.
Grind coconut to a smooth paste(u can use thick coconut milk instead) and add it to the cooked shrimp mix and heat it just until it starts to boil.
fry mustard seeds ,sliced shallots and curry leaves in oil and pour it on top of the curry.

Meenum Mangayum /Fish curry with mango

For this curry use a mild tasting fish .I used Grouper.Raw mangoes are used instead of tamarind/cocum to give a tangy taste to this fish curry .If you don't get sour mangoes you can add some cocum/tamarind/vinegar along with the mangoes.

Ingredients:

1. Raw mangoes peeled and cut into pieces.
2. Shallot,ginger and garlic crushed.
3. coconut milk.
4. Green chilly - slit.
5. chilly powder .
6. Turmeric powder.
7. salt .
8. Oil,
9. mustard seeds ,
10. curry leaves
11. and sliced shallots for tadka.

Method:
In a pan add the fish and the crushed ingredients and mango pieces and the chilly and turmeric powder, salt and just enough water to cover the fish pieces and cook until fish is cooked and water reduces.
Lower the flame and add in the coconut milk(thick coconut milk is better) .
Let it come to a simmer.Turn the flame off.
Do a tadka with mustard ,shallots and curry leaves and pour over the curry.
Keep it for an hour for the flavours to blend.

Kaduku Manga Achar / Raw mango pickle

This is a quick pickle preparation .It only takes 10 minutes to prepare and it is best eaten within a week- as it gets older the mango looses its crunch.

Ingredients:

1. 1 Raw mango - cut into small pieces with the skin on .
2. 2 cloves of garlic chopped fine.
3. small piece of ginger chopped fine.
4. 2 Green chillies chopped into rings.
5. kayam/asafotida/hing - to taste.
6. Mustard seeds - 1tsp.
7. Methi/fenugreek seeds - 1/4'th tsp.
8. Chilly powder - 2 tsp.
9. turmeric powder - 1/2 tsp.
10. Oil.
11. salt.

Method:
Cut the mango into small pieces and mix with salt and keep aside.
Heat oil , splutter the mustard seeds and methi seeds.
add the ginger,garlic and green chilly .
Lower the flame ,add in the hing and the chilly turmeric powders and stir well.
turn the flame off. Add in the mango pieces with the water that comes out of it into the masala and mix well.
If the mango is not sour add in a bit of vinegar. Once it remains for an hour or so the salt will draw out the juice from the mango , so you would not need to add any water.
Enjoy ...finish it up within a week.

Manga Chammanthi

Ingredients:
raw mango - the more sour the better,
grated fresh coconut(little less than the mango),
Green chillies(use the spicy kanthari mulaku/Thai chillies if you can get them) .
shallot - 1 and salt .

Method:
Grind all the ingredients into a chutney without adding water in a food processor.
If the mango is not sour enough you can add some vinegar .

Manga Pachadi

Ingredients :
Raw mango peeled and grated - 1 big mango.
Onion -chopped fine - 1 small.
Green chillies - cut into rings -8 .
Ginger chopped fine - 1/4'th tsp.
Thick Coconut milk - 1.5 cups

Method:
Cook all of the ingredients except coconut milk with 1/4'th cup of water until mango is cooked. Pour in 1.5 cups of thick Coconut milk and warm it.
Turn the flame off.
Do a tadka with Oil , mustard seeds , sliced shallots, Curry leaves and dry red chilly and pour over the curry.
Serve with Rice .

Mango with Sticky Rice

Ingredients:-

Sticky rice - 1 cup steamed .
I substituted this with basmati rice that was cooked in coconut milk with salt
Thick coconut milk - 5 Tbsp (mixed with 2 tsp sugar and salt).
Toasted sesame seeds for garnish .
Ripe mango peeled and cut - 1/2 mango.

Method :-

Mix the cooked rice with 4tbsp of sweetened coconut cream . Save 1 Tbsp for pouring over the

finished product.Plate the rice and mango - sprinkle with sesame seeds.Pour the coconut

cream on top and drizzle with honey.The rice has to be warm, sweet and salty.

Uppumanga Chammanthi

Ingredients:

1. Uppumanga /salted preserved mangoes - 1 cup chopped.
2. Grated coconut - 3/4'th cup(If mango is not sour reduce the amount of coconut).
3. Green chillies - 8 depending on how spicy you like it.
   
4. shallots - 1
5. Curry leaves - 2
6. salt - to taste(preserved mango has enough salt so you might not need additional salt)

Method:

Grind all ingredients to a smooth paste in a foodprocessor /blender without adding water.

Mango Pudding

Ingredients :

1. Mango pulp - 32 oz can
2. Cream cheese - 8 oz
3. Cool whip OR Sour cream - 8 oz
4. Sugar - 1 cup
5. Hot Milk - 1 cup
6. Knox unflavored Gelatin - 3 envelopes

Method:
Dissolve the gelatin in one cup of hot milk.If it forms lumps strain the mixture. Add all of the ingredients into a food processor and process until blended. Pour it into trays and cool until set(approximately 4 hours).