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Mampazha Kalan - Sweet Mango curry with Curd and Coconut

Ingredients of Mampazha Kalan

In kerala, a mango called chandrakaran is used to prepare this dish. It is small, pulpy and sweet. A north indian substitute would be the chausa.

Serves: 8

500 gms table mangoes

10 green chillies, slit

2 tsp black pepper powder

1 tsp turmeric powder

2 tsp salt

1 1/2 tbsp grated or powdered jaggery

1 litre thick curd (not very sour), whisked

1/2 tsp fenugreek seeds (methi), lightly fried and powdered

Ground to an extra fine paste:

1 medium sized, fresh coconut, grated

1/4 tsp cumin seeds

1 1/2 cups water

Tempering:

4 tsp coconut oil

1 tsp mustard seeds

1 tsp fenugreek seeds (methi)

3 dry red chillies, torn into pieces

2 stalks curry leaves

Method of Preparation of Mampazha Kalan

  • Wash mangoes, drain well and peel. keep whole, with seeds intact and reserve skin.
  • Soak mangoes skin in 2 1/2 cups warm water for 30 minutes. Squeeze out water from skin into a pan and discard skin.
  • Add mangoes, green chillies, pepper, turmeric, salt, and jaggery to pan and cook over high heat for about 10 minutes, stirring occasionally.
  • Stir in curd and continue to cook over high heat for 10 minutes more.
  • Heat oil for tempering in a small pan and sprinkle in mustard seds. When they start sputtering, toss in red chillies and fry for a few moments till fragrant, shaking the pan occasionally. Add remaining ingredients and fry for a few moments longer.
  • Pour contents of pan into curry, mix well and serve.