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.

As per the rules,

• Accept the award, post it in your blog with the link of the person who has shared it with you 
• Pass it on more bloggers 
• Let the nominated bloggers know about their award (just post a comment in their blog) 

I would like to pass on these awards to:

shabscuisine
yummy tummy
good food
sugar n spice
sensible veg
gayathri’s cook spot
countryside Dish
loveandcalories
food fascination
jisha’s kitchen 

Enjoy your week!!

Yours tastefully

Mathan/ Mathanga Erissery

Am back from Kerala…and I wouldn't like to go back in summer. Born and brought up in Bangalore, i'm totally spoiled and I just couldn't handle the heat…but miss the traditional food (loaded with coconut in all forms)
Today's recipe is a traditional Kerala specialty, ‘Erissery” which is an essential part of any Kerala sadhya (feast). It can be made with yam, yellow pumpkin or raw banana. I am sharing my mother’s "mathan erissery recipe", which is my favorite too. (mathan’s nothing but yellow pumpkin)

Preparation time: 10 minutes
Cooking time: 30-35 minutes
Serves: 3-4

You need:

¼ kg yellow pumpkin (mathan)
¼ tsp turmeric powder
¼ tsp chilli powder
salt to taste
water as required
½ cup grated coconut
1tsp cumin seeds (jeera)

For garnishing:
3tbsp coconut oil
4 tbsp grated coconut
1tsp urad dal
1/2 tsp mustard seeds
1-2 red chillies (alter accordingly, it’s not a spicy dish)
2 sprigs of curry leaves

Step-by-step:

Peel and cut pumpkin into 1 inch cubes. Remove the seeds, wash them well and cook in a pan with very little water, salt, chilli powder and turmeric powder, until soft. This should take about 10 to 12 minutes
Meanwhile, grind the grated coconut and cumin seeds with a little water (add a tsp of water at a time as erissery is a thick side dish)

Add the ground paste to the cooked pumpkin and stir on low flame. Let it cook for about 5 minutes (If the curry is watery, don’t panic; just let it simmer for sometime till most of the water’s evaporated and if it’s very thick, add water little by little)

Heat 2 tbsp of coconut oil in a small pan and add the mustard seeds. When they pop, add the urad dal and red chillies. Fry till the dal turns golden brown (always fry dals on low flame to avoid burning).Tear and add the curry leaves. Mix well and pour directly over the cooked pumpkin curry

In the same pan, add 1 tbsp of coconut oil and 4tbsp of grated coconut and fry on low heat till crispy and dark brown. Maintain the low flame here too. (This is a step that you should never miss as adding the coconut at the end enhances the flavour of the gravy, it makes a whole lot of difference). Add the fried coconut on top of the curry. Take some gravy, pour it into the pan, use every bit of the fried coconut and pour it back into the gravy

Serve with steamed rice. 

Try this traditional Kerala dish and post your comments too!

Yours tastefully!!