Mambhazha pachadi

For this Onam, prepare a sweet ripe mango curry. This spicy yet sweet curry with a coconut and chilli base is brilliant with steamed matta rice. Enjoy this vegan gluten-free mambhazha pachadi.

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Prep Time 15

Cook Time 25

Course Main Course

Cuisine gluten free, One pot, South indian

Servings people

Equipment

deep pot

Ingredients

2 medium mango ripe ones
salt to taste
1/2 tsp red chilli powder
1/4 tso turmeric powder
1 cup drinking water

To grind to paste

2 cup grated coconut
1/2 tsp Urad Dal
1/2 tsp mustard seeds
2 medium dry red chillies

For tempering

1 tsp coconut oil
1/2 tsp mustard seeds
10-12 curry leaves
1-2 dry red chillies

Instructions

Wash and slice the mangoes and add the seeds into the pot.
Add water, salt, turneric powder and red chilli powder.
Cook this on medium heat till the mangoes are tender.
In a seperate pan dry rost the black gram dal( urad dal) till fragrant.
Blend together the coconut, mustard seeds, roasted urad dal, red chillies into a smooth paste.
Add this to the cooking mango mix and boil further.
Once bubbling simmer till the gravy thickens. r
In a separate pan add the coconut oil and mustard seeds.
When these splutter, add the curry leaves, asafoetida and red chillies.
One these get sizzling and aromatic, add it to the simmering curry.
Close the lid and remove from heat. Let the flavours infuse.
After 5-10 minutes the curry is ready to be served.

Keyword curry recipes, Indian vegetarian dinner, Kerala recipes, mango recipes