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.
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.