ANGAMALY MANGA CURRY - RAW MANGO CURRY WITH COCONUT MILK

     A few months back while I was watching a Malayalam Movie - Cuban Colony, I came across with a wonderful recipe prepared with Raw Mangoes. A regional delicacy of Angamaly- Angamaly Manga Curry. Angamaly is a place near Cochin in Kerala. They had showcased about this Curry as a Song in the movie. The song starts with the line - "Angamaly Manga Curry Kandodi Mole."  The song itself teaches how the Curry has to be prepared in an elaborate way. Preparing the so-called delicacy as a group task(commonly all-men group) for a wedding banquet, particularly served for dinner prior to the Wedding Day. Referred as a must serve item in Sadhyas/Banquets in Angamaly region.  If Pork is one item the people of Angamaly love, then this Angamaly Manga Curry follows the suit.
     The group preparation of Sadhya Items for a wedding reminded me of my childhood days. Those were the days when Catering was not quite so prevalent.  The Cooking scenario for the big day begins by procuring vegetables for the Sahdya.  Some vegetables would also be sourced out from neighbour's farm.  Then comes sourcing out the massive Vats for preparing the delicacies - huge Urulis, Charakku, Ladles, Woks, Cherava(Coconut grater), Utensils etc., from the neighbourhood.  The scene of the evening before the Wedding day would be like all men gathered around in the cooking area. Most of the cooking is done by the members of the family, relatives and from the neighbourhood - but commonly men carry the show when it comes to such events. A head cook assigned for the occasion delegates the jobs.  The scenario starts along with, grating the Coconuts. A Kerala Sadhya without Coconut - unimaginable!  Then cutting the vegetables, grinding the masala, extracting Coconut Milk etc., & etc., All happens around with a whole lot of fun, laughter, gossips, and least to mention the MINUNGAL PARIPADI (silently sneaking out for Drinks).  And by early in the morning the items for Sadhya gets ready one by one. Mostly the first thing which gets ready would be the Payasam/Pradhaman.  Hot cups of (Choodu)Payasam catered immediately around in the name of tasting is one thing the whole group anticipates.
   The movie instantly reminded me of the above incidents and all the more, I was instantly impressed by the legend of this Angamaly Manga Curry. Then a recipe with Mango should never be missed. I searched through the internet and here goes the recipe for Angamaly Manga Curry.  I felt that this curry quite similar to a common recipe we prepare at home - "Chemmeen Manga Curry" which is my MIL's speciality.  This curry is a version without Prawns. But the trick behind that tasty Angamaly Manga Curry is the hand-crushed ingredients along with Coconut Oil which makes the curry more flavourful & tasty. Crushing the ingredients using the hands brings our the essential oils reacting along with the body heat, which makes this Angamaly Manga Curry unique.


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Cuisine - Angamaly, Kerala(South India)
Recipe Type - Curry
Spice Level - Medium-High
Difficulty - Easy
Serves - 4
Author - SM

ANGAMALY MANGA CURRY - RAW MANGO CURRY WITH COCONUT MILK

INGREDIENTS :

For Angamaly Manga Curry :

Raw Mango - 2-3 Medium Sized Mangoes

To Crush(using Hands):

Shallots - 5-6 Nos.
Green Chillies - 5-6 Nos.
Ginger - 1/2" Piece
Curry Leaves - 2 Sprigs
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1/2 Tspn
Coriander Powder - 1 Tspn
Coconut Oil - 1-2 Tspn
Vinegar - 1- 2 Tspn
Thick Coconut Milk -  1/2 Cup
Thin Coconut Milk - 1 Cup
Salt - To Taste

For Tempering :

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/4 Tspn
Shallots - 3-4 Nos.
Curry Leaves - 1 Sprig.

METHOD :

• Peel, cut and discard the seed from the Mango, cut it into pieces & keep it aside.
• Finely chop Shallots, Ginger & slit Green Chillies into two.
• Add the above ingredients into an Earthen Pot/Pan along with Curry Leaves.
• Gently crush the ingredients using your hand, mix it thoroughly for a few minutes until the ingredients seem to be well crushed.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder along with a dash of Salt to the crushed ingredients.
• Pour the Coconut Oil to the above and gently crush the ingredients using your hands.  
• Mix it thoroughly for a few minutes.
• Pour in the Vinegar to the Masala and again mix all the ingredients. 
• Once all the ingredients are well incorporated, the Masala for the Manga Curry is ready.
• Pour in the Thin Coconut Milk and mix it again.
• The Masala should get evenly mixed along with the Coconut Milk.
• Now add Mango Pieces to the Manga Curry mixture.
• Now you have to mix it carefully, gently swirl it using your hand(just clockwise).
• Add enough Thin Coconut Milk so that it covers the ingredients.
• Switch on the flame and place the Earthen Pot/Pan over it.
• Cook the Angamaly Manga Curry on a medium flame.
• Cook until the Mango Pieces turn soft and cooked(it shouldn't be overcooked).
• Gently stir the Curry at regular intervals, otherwise, the Coconut Milk may get curdled.
• Now Pour the Thick Coconut Milk and cook the Angamaly Manga Curry on a very low flame for a minute or two.  
• Gently swirl the Pan at intervals at this stage.
• Switch off the flame and leave the Angamaly Manga Curry aside.
• Meanwhile, heat Coconut Oil in a Pan, splutter Mustard Seeds & Fenugreek Seeds.
• Add finely chopped Shallots and Curry Leaves to the above and saute until shallots turn into light brown in colour.
• Pour the Tempering over to the Angamaly Manga Curry and mix it gently.
• Serve Angamaly Manga Curry/Raw Mango Curry with Coconut Milk along with Kerala Matta Rice or Steamed Rice.

For a detailed recipe on HOW TO MAKE COCONUT MILK, Click here...

ANGAMALY MANGA CURRY - RAW MANGO CURRY WITH COCONUT MILK

NOTES :

• Adjust the number of Green Chillies and the amount of Red Chilli Powder to suit your spice level.
• We love spicy curries at home and as the curry should be in bright yellow colour, I have used more Green Chillies and a bit of Red Chilli Powder to spice up this Angamaly Manga Curry.
• Fresh home-made Coconut Milk adds more flavour and taste to the Curry.
• Cut Mangoes into the desired size.
• Care should be taken while cooking the Mangoes, cooked Mangoes tend to get mashed up if you mix the curry with a ladle.  
• So while cooking the curry mix the ingredients by swirling the pan.
• If the Mango is not sour enough, can add an extra bit of Vinegar to add sourness to the curry.
• Crushing the ingredients using the hand gives a unique taste and flavour to the curry.
• Once the Angamaly Manga Curry is cooked, leave it aside for at least 2-3 hours so that the taste and flavours get well infused into the Curry.