Pacha Manga Curry – Raw Mango Curry

Angamaly style Mango Mappas | Pacha Manga Curry | Raw Mango Curry is a traditional dish from the Angamaly region in Kerala, India. It is a type of curry with raw mangoes cooked in a spiced coconut milk gravy. The dish is characterized by its unique blend of tangy, spicy, and creamy flavors, which is achieved by combining the tartness of raw mangoes with a rich mix of spices, including coriander, chili, and turmeric, along with the creaminess of coconut milk.

This curry is typically served with steamed rice and is known for its vibrant taste and aromatic appeal.

Flavorful Angamaly Style Mango Mappas

Kerala-style raw mango mappas is a traditional dish from Kerala, India, made with green (unripe) mangoes. It's a tangy and mildly spicy curry prepared in coconut milk gravy. The green mangoes are cooked with a blend of spices like turmeric, chili powder, coriander powder, ginger, green chilies and garlic. The creamy coconut milk adds richness to the curry, balancing out the tanginess of the mangoes. Pacha mango mappas is often served as a side dish with rice and is a popular choice during the mango season in Kerala.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Side Dish

Cuisine Kerala

Servings 8

Calories 125 kcal

Ingredients

  

• 2 raw mangoes peeled and cut into medium-sized pieces
• 10 shallots
• 1 onion thinly sliced
• 1 small piece ginger finely chopped
• 1 1/2 Tablespoon coriander powder
• 1 Teaspoon chili powder adjust according to spice preference
• 1 1/2 Teaspoon Kashmiri chili powder
• 1/2 teaspoon turmeric powder
• 1 Tablespon Vinegar
• Salt to taste
• 1/2 cup Thick coconut milk
• 3/4 cup thin coconut milk
• 2 green chilies slit lengthwise
• A handful of curry leaves
• 2 tablespoons coconut oil
• 3 cloves garlic minced
• 1 whole red chili broken into pieces

Instructions

 

Prepare the Base:

• In a cooking pan, combine the sliced onion, sliced shallots, chopped ginger, coriander powder, chili powder, turmeric powder, vinegar, 1 tablespoon of coconut oil, and a pinch of salt.
• Mix well to ensure the spices coat the onion slices evenly.
• Add the thin coconut milk and 1/2 cup of water to the onion mixture.
• Stir the mixture well and let it simmer for a couple of minutes.

Add Mangoes:

• Carefully add the pieces of raw mango to the pot.
• Gently stir to coat the mango pieces with the coconut milk mixture.
• Add the slit green chilies and curry leaves.
• Allow the curry to simmer over low heat until the mango pieces are tender but not mushy, typically around 10-15 minutes, stirring occasionally to prevent sticking.

Incorporate Thick Coconut Milk:

• Once the mango is cooked, add the thick coconut milk.
• Bring it to a gentle boil and then turn off the heat. Avoid boiling once the thick coconut milk is added.

Prepare the Tempering:

• Heat the remaining 1 tablespoon of coconut oil in a small pan over medium heat.
• Add the mustard seeds and when they start to splutter, add the fenugreek seeds, dried red chilies, and minced garlic.
• Fry until the garlic is golden brown, being careful not to burn it.

Finish the Curry:

• Transfer the fried garlic and chili mixture (known as tadka or tempering) to the pot of mango curry.
• Gently stir to incorporate the flavors.
• Taste the curry and adjust the seasoning with more salt or chili powder if needed.

Serve:

• Serve the Kerala Angamaly style Raw Mango Mappas hot with steamed rice or appam for a delicious South Indian meal.

Keyword mango curry

Kerala Style Mango Curry – Variation #1

Ingredients:

• 2 Raw Green Mangoes (Pacha Manga)
• 1 medium Onion, Peeled and sliced thinly
• 1 large piece of Ginger, crushed
• 2 Green Chilies, slit lengthwise
• 1 cup Thick Coconut Milk
• 3 cups Thin Coconut Milk
• 1 tbsp Kashmiri Chili Powder
• 1 1/2 tbsp Coriander Powder
• 3/4 tsp Turmeric Powder
• For Tempering
• 1/2 tsp Fenugreek Seeds
• 1 tsp Mustard Seeds
• 1 spring Curry Leaves
• 2 Dried Red Chilies
• 1 Small Onion thinly sliced
• 2 tbsp Coconut Oil

Instructions

1. Prepare Ingredients:
   • Peel and slice the raw green mangoes.
   • Thinly slice the onion.
   • Crush the ginger.
   • Slit the green chilies lengthwise.
   • Thinly slice the small onion for tempering.
2. Cook Mangoes:
   • Heat 2 tsp of coconut oil in a pan over medium heat.
   • Add the sliced onion, crushed ginger, and slit green chilies. Sauté until the onion turns light brown.
   • Add 3/4 tsp turmeric powder and sauté until the raw smell disappears.
   • Add 1 1/2 tbsp coriander powder and 1 tbsp Kashmiri chili powder. Stir for about 30 seconds.
   • Add the sliced mangoes and 3 cups of thin coconut milk. Mix well.
   • Bring the mixture to a boil. Cover with a lid and cook until the mangoes are soft.
3. Finish Cooking:
   • Once the mangoes are soft, add the thick coconut milk.
   • Simmer the mixture until it is hot, then turn off the heat.
4. Temper the Dish:
   • In a separate small pan, heat 2 tsp of coconut oil.
   • Add 1/2 tsp fenugreek seeds and 1 tsp mustard seeds. Allow them to splutter.
   • Add the sliced small onion, 1 sprig of curry leaves, and 2 dried red chilies. Sauté until the small onion turns golden brown.
   • Pour the tempering over the prepared mango curry.
5. Serve:
   • Mix the tempered spices into the mango curry.
   • Serve hot with rice or any Indian bread.

Enjoy your Kerala Style Mango Mappas!

Kerala Style Mango Mappas Curry – Variation#2

Ingredients:

• 2 Green Mangoes (unripe)
• 2 Onions
• 2-3 Green Chilies
• 1-inch piece of Ginger
• 2 sprigs of Curry Leaves
• 2 1/2 tsp Coriander Powder
• 1 tsp Kashmiri Chilli Powder
• 1 tsp Turmeric Powder
• 1 ½ tbsp Vinegar
• 1 tsp Salt
• 1/2 cup Thick Coconut Milk
• 1 1/2 cups Thin Coconut Milk
• 2 tbsp Coconut Oil

For Tempering:

• 2 Red dried Chilies
• 2 small onions/shallots
• 1/4 tsp chili powder
• curry leaves

Instructions:

1. Prepare Ingredients:
   • Peel the outer skin of the mangoes. Cut them into wedges and set aside.
   • Slice the onions, slit the green chilies, and finely chop the ginger.
   • Prepare the spices: coriander powder, Kashmiri chili powder, and turmeric powder.
2. Cooking Process:
   • In a pan, combine the sliced onions and salt. Mix well using your hands.
   • Add ginger, green chilies, and curry leaves. Mix thoroughly.
   • Add coriander powder, turmeric powder, Kashmiri chili powder, vinegar, and 2 tbsp of coconut oil. Mix everything together using your hands, ensuring the spices coat the onions evenly.
   • Press and mix the ingredients for about 5 minutes until the onions become limp and aromatic. Cover and set aside for 5-10 minutes.
3. Cooking the Mango Curry:
   • Add 1 1/2 cups of thin coconut milk to the spiced onion mixture. Stir with a spoon.
   • Place the pan on the stove and bring the mixture to a boil.
   • Once boiling, add the raw mango pieces. Cover and cook on low heat. Stir occasionally to check if the mangoes are tender.
4. Final Steps:
   • When the mangoes are cooked through and tender, reduce the heat to low.
   • Add 1/2 cup of thick coconut milk (thick coconut milk) to the curry. Stir well to combine and turn off the heat.
5. Tempering:
   • Heat coconut oil in a separate kadai or small pan.
   • Add curry leaves, a few sliced small onions, and red dried chilies. Sauté until the shallots turn light brown.
   • Remove from heat and add 1/4 tsp of chili powder to the tempering mixture.
   • Pour this tempered mixture over the prepared mango curry.
6. Serving:
   • Mix the tempering into the mango curry gently.
   • Serve hot with steamed rice or Indian breads.

Enjoy your flavorful Kerala Style Mango Mappas!