Season of Mangoes started and most of us would have started buying and tasting out the yummy, tangy, sour Mangoes and trying to cook out it many possible ways we can. Here is a traditional way of making curry with mango. The recipe uses raw mango cooked with blended plain masala. This kuzhambu/curry can be used as a side dish best for Rice.


Raw Mango – 1 (Cut in cubes)

To fry and grind:
Channa dal
Urad dal
Coriander seeds
Dry red chilli
grated coconut

To Temper:
Curry leaves
Green chilli
Oil -1 tbsp

Method :

1. Heat oil in a pan, fry the ingredients given under to fry and grind except coconut.
2. Fry well in medium flame until tomatoes are mushy. Then add the grated coconut.
3. Fry well the coconut until the aroma comes.Allow it to cool down.
4. Meanwhile heat oil in a separate kadai, add mustard,Curry leaves, green chilli and fry well.
5. When the onion is translucent, add the chopped mangoes and saute for 2 minutes.
6. Once the fried ingredients are cooled down,grind to a fine paste.
7. Add the paste to the sauted mango and fry for 2 minutes.
8.  Add required water (say about 1 cup), turmeric powder, salt and allow it to cook until the mangoes are soft.

9. Transfer to serving bowl and serve hot with rice.

  • This is a traditional method of preparing curry, so blended with fried coconut. 
  • Also adding coconut gives a thick consistency for the curry.
  • Mango gets cooked faster. So add adequate water, else the curry would turn too watery.
  • This would be a better combination for Rice.

Mango Curry with Coconut

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