Saying goodbye to mango season with this ridiculously simple recipe from The Family Table — a cookbook that my family published. My favourite part about this recipe is that there’s no chopping involved, 😅and if you have deskinned mangoes in the freezer like I do, there’s no peeling either 💫. You can swap out the white sugar and use jaggery, demarera — whatever you’d like. I’ve used chandrakaran mangoes here, but chakarakutty would be best.
RECIPE: PAZHITHE MANGA CURRY (RIPE MANGO CURRY)
Ingredients
1/2 kg (about 10) sugar baby (chakkarakutty mangoes), peeled
1 1/2 cup second coconut milk (or 1/2 cup coconut milk + 1 cup water)
1 1/2 cup first milk (undiluted coconut milk)
1 tsp chilli powder
1/4 cup sugar (or to your taste)
1/2 tbsp rice flour
1/4 tsp mustard seeds
1 tbsp ghee
Salt to taste
Method
In a pot, cook the mangoes with chilli powder, sugar, salt and the second coconut milk over medium heat until the coconut milk reduces to half the quantity.
In a separate bowl, mix the rice flour with the first coconut milk, stirring to remove any lumps.
Now, add the coconut milk and rice flour to the mangoes, stirring continuously until it thickens.
Heat ghee in a small pan until very hot, and add the mustard seeds.
Carefully pour this over the mango gravy.
Serve hot or cold.