Yours Tastefully: Pazha Manga Kaalan (Ripe mangoes in curd and coconut)

Tuesday, June 21, 2011

Pazha Manga Kaalan (Ripe mangoes in curd and coconut)

I am back from Kerala after a series of family visits and functions…was a much awaited vacation but didn’t feel like one with the chaos and hectic travel. Adding to the misery, we witnessed heavy showers all through the trip…that’s putting it mildly…though I love rains, the thundershowers and miseries along with it was quite a dampener this time round. But yes, the yummy Kerala food was the super stress-buster. This trip will be long remembered for the many dishes and snacks I feasted on…some of them that I’d not even heard of (gosh! now I want to go back!)

To sum up with a tribute and get over the fever, this post is another specialty of Kerala ….dedicated to all those unsung heroes who have been whipping mouth watering delicacies in quaint kitchens of Kozhikode…this one is called “Pazha Manga Kaalan”. It’s a sweet mango curry with curd and coconut (thankfully, mangoes are still in season). This dish is very simple and is loaded with mixed flavors (sweet and spicy). In Kerala, there’s a mango called “Chandrakaran” (the smallest variety) which is used for this dish.

Preparation time: 15 minutes
Cooking time: 25-30 minutes
Serves: 2-3

You need:

5-6 small ripe mangoes
½ tsp turmeric powder
2tsp red chilli powder
salt to taste
water as required
1 cup grated coconut
1 cup curd (yoghurt)
½ tsp jeera (cumin)
2 stalks of curry leaves
1tsp coconut oil
a small piece of jaggery (optional, in case the mangoes are not sweet)

For tempering:
2tbsp coconut oil
½ tsp mustard seeds
2-3 stalks of curry leaves
2 whole red chillies (each broken into two)

Step-by-step:

Wash and peel the mangoes

Cut the mangoes into cubes (do not throw away the seeds)

Take a wide bowl and add the cubed mango with the seeds, salt, turmeric powder and red chilli powder

Add water (just to cover the mangoes) and let it cook well (will take about 10-15 minutes). If the mangoes are not very sweet, you can add jaggery at this stage

Meanwhile grind the coconut, jeera and curd (add very little curd at a time or you’ll not get a smooth paste)
If there’s any curd remaining, just give it one churn in the mixer (or it will start separating once added to the curry)

Add the ground paste to the boiling mangoes (hmmm…jeera truly adds to the flavour)

Cook on slow fire and remove when the mixture foams up

Pour a tsp of coconut oil ad immerse two stalks of curry leaves (enjoy the sweet aroma)

Heat oil in a small skillet and splutter mustard, red chillies and curry leaves. Pour it over the kalan.

Serve mouth watering Pazha Manga Kaalan with piping hot rice and pappadam

I’d also take the opportunity to express my heart-felt gratitude to Kalyani (http://kalyanikitchen.blogspot.com/) for sharing these lovely awards.