Mampazha Kalan is a standard Kerala curry made with ripe mangoes, yogurt, and coconut. This candy and tangy dish combines delicate mango items with creamy curd in a spiced coconut base. The fragrant tempering provides depth to this comforting South Indian recipe that pairs completely with steamed rice.
Mampazha Kalan brings collectively one of the best of Kerala’s tropical flavors in a single scrumptious curry. This conventional recipe transforms ripe mangoes right into a creamy, spiced dish that’s each comforting and refreshing. The mix of candy mangoes, tangy yogurt, and aromatic coconut creates an ideal steadiness of flavors. What makes this dish particular is how the mango pores and skin water provides additional depth to the curry. It’s an exquisite manner to make use of seasonal mangoes and create one thing really memorable for your loved ones dinner desk.
Concerning the Recipe
You need to do that recipe as a result of it showcases the attractive simplicity of Kerala delicacies. Mampazha Kalan transforms on a regular basis substances into one thing extraordinary. The recipe makes use of each a part of the mango, together with the pores and skin for flavoring water, which reveals the considerate strategy of conventional cooking. This curry gives an ideal steadiness of candy, tangy, and spicy flavors that may shock your style buds. It’s additionally an effective way to make use of ripe mangoes after they’re in season and considerable.
Why You’ll Love This Recipe
This recipe will win your coronary heart with its unimaginable aroma and comforting style. The mix of creamy coconut paste and tangy yogurt creates probably the most satisfying texture. Every spoonful delivers candy mango items that soften in your mouth. The tempering with mustard seeds and curry leaves provides that genuine South Indian contact that makes the entire dish come alive. It’s easy sufficient for learners however spectacular sufficient to serve visitors. Plus, it’s an entire one-pot meal when served with rice.
Mampazha Kalan
Cooking Ideas
Select mangoes which can be ripe however nonetheless agency to forestall them from breaking up throughout cooking. Don’t skip the mango pores and skin soaking step – it provides superb taste depth. Preserve the warmth low when including yogurt to forestall curdling. Whisk the yogurt nicely earlier than including it to the curry. The fenugreek powder is vital for genuine taste, so don’t go away it out. Be sure that your coconut paste is clean for one of the best texture.
Serving and Storing Solutions
This recipe serves 4-6 individuals and takes about 45 minutes to arrange and prepare dinner. Serve scorching with steamed rice and even with chapati for a fusion twist. The curry tastes even higher the following day as flavors develop. Retailer leftovers within the fridge for as much as 3 days. Reheat gently on low warmth, including a splash of water if wanted. The curry can be frozen for as much as a month.
Comparable Recipes
- Avial (Combined vegetable curry with coconut)
- Olan (Ash gourd and black-eyed peas curry)
- Pulissery (Yogurt-based curry with greens)
- Pachadi (Yogurt-based aspect dish with greens)
- Mor Kuzhambu (Tamil-style yogurt curry)
Nutrient Advantages
Mangoes present vitamin C, vitamin A, and dietary fiber that help immune well being and digestion. Yogurt provides probiotics for intestine well being and calcium for robust bones. Coconut gives wholesome fat that assist with nutrient absorption. Turmeric brings anti-inflammatory properties, whereas fenugreek aids digestion. This curry gives a superb steadiness of carbohydrates, wholesome fat, and helpful compounds from the spices and herbs used.
Mampazha Kalan
Mampazha Kalan is a standard Kerala curry made with ripe mangoes, yogurt, and coconut. This candy and tangy dish combines delicate mango items with creamy curd in a spiced coconut base. The fragrant tempering provides depth to this comforting South Indian recipe that pairs completely with steamed rice.
Elements
- 250 gms Mangoes (washed, peeled)
- 4 to five Inexperienced Chillies (slit)
- 1 tsp Pepper Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Salt
- 3/4 tbsp Jaggery (grated)
- 500 ml Curd (thick, whisked)
- 1/4 tsp Fenugreek Seeds (dry roasted and powdered)
Grind to a paste:
- 1/2 to 1 cup Grated Coconut
- 1/8 tsp Cumin Seeds
- 3/4 cup Water
For Tempering:
- 2 tbsp Coconut Oil
- 1/2 tsp Mustard Seeds
- 1 to 2 Dry Crimson Chillies (damaged into items)
- 1/2 tsp Fenugreek Seeds
- Curry Leaves (handful)
Directions
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Soak the mango pores and skin in 2 to 2 1/2 cups of heat water for 30 to 45 minutes.
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Squeeze out water from pores and skin and reserve. Discard the pores and skin.
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Preserve a pan over average warmth.
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Add the mangoes, inexperienced chillies, pepper, turmeric powder, salt and jaggery.
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Prepare dinner over excessive warmth for about 10 minutes, stirring sometimes.
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Add curd and prepare dinner for 10 extra minutes.
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Cut back warmth.
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Add powdered fenugreek seeds and floor paste.
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Simmer over low warmth until gravy thickens.
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Warmth oil for tempering in a small pan.
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Add the mustard seeds and when it begins spluttering.
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Add the crimson chillies and fry for 30 to 45 seconds.
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Add the remaining tempering substances and fry for a minute longer.
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Pour the tempering into the curry.
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Stir and blend nicely.
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Serve with rice.
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Continuously Requested Questions
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