mango curry/ manga curry

mango curry/ manga curry

Mango Curry (Manga Curry)

Mango curry is very  famous in Southern part of Kerala, particularly in Trivandrum. Mango curry might seem almost similar to mango/mampazha pulissery, but there is significant difference in the taste profile. Mampazha pulissery uses ripened mango(mamapazham means ripened mango in Malayalam) where as the mango curry uses raw mango. Beaten thick yogurt is added to mango pulissery to render the sourness whereas the mango curry gets it’s sourness from raw mango itself.

A superb accompaniment for rice and this so easy to make. A good manga curry is all you need on the side  to eat a good quantity of rice.. a must try!


  • Raw mango – 200 gms
  • Grated coconut – 150 gms
  • Green chilly- 2 pcs
  • Garlic– 2 cloves
  • Coconut oil – 1 Tbsp
  • Mustard seeds- 1/2 Tsp
  • Dried chilly – 2/3 pcs
  • Curry leaves – 1 sprig
  • Water- 200 ml
  • Salt to taste


  1. Peel and cut raw mangoes into medium dices.
  2. Grind together grated coconut, green chilly and garlic cloves in food processor. Just crush it. Set the mixture aside.
  3. In a pan take cut mango, water and add salt. Bring it to boil and let it cook on a slow fire until mango becomes tender.
  4. When tender, add crushed coconut mix and continue to cook for about 5 minutes.
  5. To make the tempering, in a sauce pan heat up coconut oil and add dried chilly, curry leaves and mustard seeds.
  6. Add the tempering into the cooked mango curry and gently mix to infuse the flavor.
  7. Now your mango curry (manga curry) is ready to be served.


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