Zesty Raw Mango with Creamy Coconut Milk | Authentic Kerala 🥭 Flavors | പത്ത് മിനിറ്റിൽ കറി റെഡി

Angamaly Maanga Curry | Nattile Ruchikal
Discover the authentic flavors of *Angamaly Maanga Curry**, a traditional Kerala dish made with tangy raw mangoes and creamy coconut milk. This simple, comforting curry combines the sourness of raw mango with the smooth richness of coconut milk, balanced with Kerala spices for a unique taste experience. Perfect with rice, this curry is a staple in Kerala homes and brings a burst of tropical flavor to your meal. Watch **Nattile Ruchikal* for an easy, step-by-step recipe and enjoy this classic Kerala delight!
Authentic Angamaly Maanga Curry Recipe | Nattile Ruchikal
Ingredients:
Raw mango (sour variety) - 1 large, peeled and sliced
Fresh green chilies - 4-5, slit lengthwise
onions - 1 Large
ginger - sliced length wise
Small shallots - 10 - 15 finely sliced
Salt - to taste
Turmeric powder - 1 tsp
vinegar 1 1/2 tspn
Thin coconut milk - 2 1/2 cup
Thick coconut milk - 1/2 cup
Curry leaves - a handful
Coconut oil - 1 tbsp
Red chili powder - 1/4 tsp (optional for tempering)
Instructions for Making Coriander and Turmeric Powder Masala Mix:
Ingredients:
Ground coriander powder - 1 1/2 tsp
Ground turmeric powder - 3/4 tsp
Hot water - 1/4 cup (adjust as needed)
Method:
Prepare the Masala:
In a small bowl, add coriander powder and turmeric powder.
Mix with Hot Water:
Add a small amount of hot water (about 1/4 cup) to the masala powders. Mix well to form a smooth paste. If needed, you can add a little more hot water to achieve a paste-like consistency.
Prepare the Onion and Shallot Mixture:
In a bowl, combine finely sliced onions, shallots, ginger, green chilly turmeric powder, vinegar, and salt.
Mix everything well until the onions and shallots are coated with the turmeric powder and vinegar. Let this mixture sit for 10-15 minutes. The vinegar will help soften the onions, and the turmeric will add color and flavor.
mix mangoes, salt , vinegar and turmeric powder together and keep it aside.
It can be incorporated into a dish like Angamaly Maanga Curry for extra flavor.
This simple combination is an easy way to enhance the taste of dishes with the earthy flavor of turmeric and the tanginess from vinegar.
Pour thin coconut milk to the mix and keep it aside for 5 - 10 minutes. boil for 10 minutes,.
Switch off the flame once the mango is soft, and add the thick coconut milk adjust the salt.
Do not boil, as this will keep the curry creamy and flavorful.
Prepare the Tempering:
In a small pan, heat coconut oil, add handful of shallots, curry leaves, and dry red chilly , Sauté until the shallots turn golden brown., and add kashmiri chilly powder (for color)
Pour the tempering into the mango curry.
Serve:
garnish with a few extra curry leaves if desired, and serve hot with steamed rice.
This Authentic Angamaly Maanga Curry brings out the perfect balance of sour and creamy flavors, capturing the essence of traditional Kerala cuisine.
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[@NattileRuchikal]

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