Kerala Thrissur special Pacha Manga curry recipe#Raw mango curry recipe

Pacha manga curry/Raw mango curry is  simple but delicious curry perfectly blend with steamed rice as Ozhichu curry for lunch or dinner.Its more common in Thrissur - Angamaly region of Kerala for functions especially used among  Christians.They are using this curry instead of Pulissery or Moru curry,a side dish for Kerala steamed rice.We can prepare this super tasty curry in 20 minutes if we have coconut milk in hand.

Actually this curry recipe was in my list for a while and i tried it with coconut milk available in tins.But that curry was lit bit sweet may be coconut milk and raw mangoes available here in US was the culprit.But now I'm at home in Kerala,so I tried it with fresh coconut milk and nadan manga which gives a flavorful side dish for rice.

Also I had a chance to taste this curry from Thrissur itself on my nephew's Baptism.Then I told mummy we have to make this curry at home and i tried and it clicks.Its a simple alternative for moru curry / Pulissery.Try this recipe and let me know your feed backs.


Preparation Time : 15 minutes
Cooking Time :20 minutes
Serves : 5 - 7
Cuisine :Kerala(Thrissur/Angamaly) Christian recipe
Recipe by: Riya Tiju

Ingredients Needed

1.Raw mango - 1 large or 3 small
2.Kunjulli(small shallots) - 10(2 for seasoning)
3.Ginger crushed - 1 Tsp                                                      
4.Green chillies - 4(use as per its hotness)
5.Turmeric powder - 1/2 Tsp                                             
6.Kashmiri Chilli powder - 1 Tsp
7.Coconut milk - 3 cups(I used 1 full coconut)
8.Mustard seeds - 1 Tsp
9.Curry leaves - 3 sprigs
10.Coconut oil - 3 Tsp
11.Salt - to taste


Method

1. Take an earthen pot(manchatti),pot made with clay,add sliced shallots,crushed ginger,few curry leaves,slited green chillies,turmeric powder,chilli powder,Coconut  oil(1 Tsp) and salt.Mix everything using hands and blend it.Keep this aside for 10 minutes.
2. Mean while prepare coconut milk with freshly grated coconut for taste by adding water.(You can use coconut powder or coconut milk available in markets.)
3. Cook those blended ingredients with 1 cup coconut milk for 5 minutes and later add cut mango pieces and remaining coconut milk and 1/2 cup water.Cover and cook in medium flame and stir in between.Add enough salt to taste.
   
4. After 10 minutes,check whether the mango is cooked or else cook for another 10 minutes.Dont put the flame in high and also don't over cook mango.
5. Add cinnamon powder and fennel seeds powder, 1 pinch each and blend it for typical christian flavor and aroma.Check salt level and add more if needed.
6. Finally add seasoning with coconut oil,mustard seeds and curry leaves.
7. Keep away from flame and keep it covered for some time.This makes tasty.
8. Serve with boiled rice.
   

Notes:

• Fresh coconut milk gives more taste and don't use vegetable oil for making this curry.
• Raw mango cooks fast but some mangoes takes time.Also don't cook mangoes separately.
• Don't add cold coconut milk which curdles or split the  milk while boiling.Always use coconut milk which is in room temperature.
• Make coconut milk with water and requires medium to thin consistency coconut milk.

Have a wonderful day friends

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Cheers

Riya