Mambazham Kuttan/Kalan (Ripped Mango curry) Recipe – Kerala Style

Mambazha Kalan -Pulissery is a sweet and sour curry simmered in yogurt and coconut gravy. Traditionally this recipe made using ripe nattu manga, a special variety of mango having a unique smell and small in size. Ripe mangoes are been cooked in its own juice, which makes the curry so special.  Every part of Kerala has different names to this curry and with slight difference in preparation his recipe was my grandmother’s legacy. It was her master piece during summer season when the house was surrounded by variety of mangoes. There were many other simple dishes she prepared.

Ingredients:

• Nattu Manga/Ripe Whole Mango:  4 to 6 peeled or Any sweet variety Mango: 2 big sized (peeled, chopped into pieces)
• Turmeric Powder: 1/2 tsp.
• Red Chili Powder: 3/4 tsp.
• Sour curd- depends on sourness
• Curry Leaves: 1 sprig
• Salt to taste
• Jaggery – 1 small piece
•  Fenugreek Seeds: 1 /4 tsp.
• Coconut oil: 1/2 tsp.

For grinding:

• Coconut – 1 small grate
• Crushed Black Pepper: 1/4 tsp.
• Jeera- 1/4 tsp.
• Green chili – 6-7(depends on the sweetness of mangoes)

Method:

If you are using nattu mangoes they are really small wash and soak in nice water for some time. Remove the skin and put the whole mango it in a heavy bottomed vessel. Squeeze the skin and pour that water with mangoes. Add turmeric powder and red chili powder and let it boil Once done add curd and salt and jaggery. Check out for taste if sweet and sour is perfect add the grinded coconut mix. Once its start boiling switch off the flame. Then give the tempering of rai fenugreek seeds, dry red chilly and curry leafs. This curry with go best with steamed rice. And best to eat it the next day