Recipe: Yummy Paccha Manga Curry (Raw Mango Curry)

Recipe: Yummy Paccha Manga Curry (Raw Mango Curry) Delicious, fresh and tasty.

Paccha Manga Curry (Raw Mango Curry). Pacha Manga(raw mango) curry is a very simple yet delicious curry to serve with steamed rice. This curry has the perfect blend of spice & sour flavors that makes it lip smacking one. I love anything with raw mangoes.

I am sure your kids will devour an extra scoop of rice when you prepare.

Raw Mango Curry (Pachamanga Curry) Print.

This raw mango curry is easy to make and a great side dish for rice.

You can have Paccha Manga Curry (Raw Mango Curry) using 18 ingredients and 14 steps. Here is how you cook it.

Ingredients of Paccha Manga Curry (Raw Mango Curry)

1. Prepare of big Raw mango cut into long thick chunks, washed and cleaned.

2. You need of Onions, medium sized cut into small chunks.

3. You need of Garlic cloves, small-medium sized.

4. You need of Garlic.

5. You need of Curry leaves, washed and cleaned.

6. It’s of Fenugreek/ methi seeds.

7. You need of Coconut oil.

8. Prepare of Coconut milk/ cream.

9. Prepare of Salt.

10. It’s of spice paste :.

11. Prepare of Red chilli powder.

12. Prepare of Coriander powder.

13. You need of Turmeric powder.

14. You need of Coconut oil.

15. You need of Water at room temperature.

16. You need of garnish:.

17. It’s of Curry leaves, chopped.

18. You need of Green chillies, slits in the middle (optional).

Raw mango gives the natural sourness and flavor to the dish which makes the dish super delicious.

Pacha Manga Curry - Raw mango Curry.

No one cooks like my mamma!

I learnt to cook this Pacha Manga Curry from her too.

Paccha Manga Curry (Raw Mango Curry) instructions

1. Prep: Make the spice paste: In a small bowl, mix the red chilli, coriander, turmeric powder. Add coconut oil, then stir. Add water, mix till incorporated..

2. Make ginger garlic paste and set aside. Chop onions and mangoes; set aside..

3. In a pan, heat coconut oil on low-medium flame. Add fenugreek seeds and stir on low flame (they brown quickly, so keep on low flame and dont saute for more than 10-15 seconds).

4. Add onions and stir till light brown. Add ginger garlic paste and mix well. Stir for 3-5 mins till onions continue to brown. Add oil if necessary at these stages. Cook on low-medium flame..

5. Add spice paste and mix. Add 2-3 tbsp of water and cook on high flame. Cook for 5 mins till onions have browned and oil starts to separate..

6. Add raw mangoes once the onion base has browned and thickened. Stir in curry leaves (set aside some for garnish) and gently mix. Saute for a few seconds so curry leaves can release its flavours,.

7. Optional step! : Add 2 tbsp of water and cook on medium flame. Cook for about 2-3 minutes. If covering with lid, keep flame on low and let it simmer. Stir occasionally..

8. Stir in coconut milk on low-medium flame and mix well. Can use thick/ thin coconut cream/ blend of both depending on preference. Add bit by bit instead of the whole portion so you can adjust to preference. Keep stirring while adding the cream..

9. Add salt, water (3-5 tbsp, or more, if you like gravy to be more watery) and cover with lid. Cook on low flame and let the mix simmer for 8-10 minutes till raw mango softens..

10. If using seafood, place gently in curry at this point and stir it in. Cover with lid and cook on low for 8-10 mins..

11. Remove lid, take off flame, garnish with chopped curry leaves and chills. Can be served hot with dosas, steamed rice, coconut rice..

12. Notes: Thicker the cream, the better. Can also use a blend of thick and thin milk. I used Kara coconut cream. Would recommend a mix of Kara and Dabur coconut milk if you like a slightly thinner paste. If using both would recommend thick to thin 2:1 ratio..

13. Add ins - can add drumsticks, shallots, prawns, fish, lobster, crab!.

14. Bon Appetit!.

Everyone believes that their mother is the best cook in this world.

I learnt to cherish food and share that joy with others from my mother.

The Pacha Manga Pachadi Recipe is a tangy and sweet pachadi made by simmering the raw mango in tamarind, jaggery and sambar powder masala.

This recipe is a must on the day of Tamil New Year Festival.

The day is not complete without serving this dish on a big banana leaf accompanied by various other dishes.