NISH KITCHEN

A Delicious Adventure!

Raw Mango Curry | Pachamanga Curry

5 Comments

 

Right now we’re in the middle of winter. I know most of you are enjoying warm summer days. But it’s a different story here. Rain, cold winds – but no snow. Winter without snow? Yes, it’s true. It never snows here. However, it’s wet and super cold.

Despite the cold weather, I found some mangoes at our local greengrocer last weekend. I was extremely excited to realize the fact that I don’t have to wait until summer to cook with mangoes.

This raw mango curry adds a touch of summer to our winter menu. In this recipe, mangoes are cooked in a ground coconut sauce. It’s an incredibly simple recipe. All you need to finish it off is a bowl of rice and fried fish or prawns.

More raw mango recipes:

Yield: 4-5

Raw Mango Curry (Pachamanga Curry)

Raw Mango Curry (Pachamanga Curry)

This raw mango curry is easy to make and a great side dish for rice.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 medium raw mango, diced (If you don’t like the skin, just remove it off before cutting the mango)
  • ¼ tsp ground turmeric
  • Salt
  • Water
  • A sprig of curry leaves

To grind

  • 1 cup grated coconut
  • ½ tsp cumin seeds
  • 3 garlic cloves
  • 2-3 green chillies

Tempered Spices

  • 2 tbsp oil
  • 1 dried red chilli, broken into small pieces
  • ½ tsp mustard seeds
  • Few curry leaves

Instructions

  1. Place grated coconut, cumin seeds, garlic cloves, and green chillies in a blender. Add a little amount of water, and grind them to a very smooth paste. Set aside.
  2. Meanwhile, place diced mangoes, ground turmeric, salt, and curry leaves in a deep bottomed pan. Add water just enough to cover the mangoes. Cook over a medium- high heat.
  3. When half done, add the coconut paste. Stir well, and cook again until the mangoes are well done. Check the seasoning, and add more salt if needed. Set aside.
  4. Now place another pan over medium heat. Add oil and mustard seeds. Allow to splutter. Throw in dried red chilli, and curry leaves. Fry for a while. Turn off the heat, and add the tempered spices to the mango curry. Mix well, and serve.

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 296Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 20mgSodium 264mgCarbohydrates 28gFiber 4gSugar 18gProtein 9g
© Nish Kitchen
Cuisine: Indian, Kerala / Category: Curry Recipes
Like this raw mango curry recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.

raw mango curry recipes

Raw Mango Curry

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe