Skip to main content

Vella Manga Curry



Vella Manga Curry

Vella manga curry is side dish made with green mango and yogurt. It looks like a pachadi but  has a distant taste of kadumanga or mango pickle served for sadhya. I had a faint memory of  this sadhya dish which I tasted years back. At that time I thought that it was kadumanga achar mixed with some yogurt. I have been searching for this recipe and recently fond in an old cook book. If you are looking for Sadhya recipe with mangoes for Onam, give this recipe a try. You will surely love it.

Ingredients
Green mango chopped- 1 cup
Green chilly-2
Chilly powder- 1/2 tsp
Fenugreek powder- 1/4 tsp
Mustard seeds- 1/2 tsp
Grated coconut- 3 tbs
Yogurt- 3-4 tbs
salt to taste

To temper
Curry leaves - a few
Dry red chilly-2
Mustard seeds- 1/3 tsp
oil as needed

Peel the skin of the green mango and chop into small pieces less than half inch thick cube.Mix this with chilly powder, fenugreek powder,chopped green chilly, salt and set aside for half an hour.
Make a fine paste of coconut and half tea spoon mustard seeds and keep aside.
Heat oil in a pan and add mustard seeds. When it splutters add dry red chilly and curry leaves and fry. Add the mangoes mixed with chilly powder and saute for two minute or till it becomes soft. Add the coconut paste and saute  till the raw flavor disappears. Add yogurt and mix. Switch off the flame.Serve as a side dish for sadhya.

Try it
Hope you will enjoy this recipe!


Labels:

Comments

  1. JulieAugust 19, 2015 at 11:15 AM

    looks mouthwatering,yummy..will try sometime!

    ReplyDelete
  2. RemyaAugust 20, 2015 at 2:40 AM

    yummy

    ReplyDelete
  3. SwathiAugust 20, 2015 at 12:36 PM

    Vella manga curry kollam suja.

    ReplyDelete
  4. pepper bowlAugust 21, 2015 at 7:41 AM

    very appetitive creamy look suja!!

    ReplyDelete
  5. Anu YaloAugust 23, 2015 at 1:49 AM

    This is something new to me..looks yum!!

    ReplyDelete
  6. ShriAugust 23, 2015 at 5:11 PM

    Suja it looks like a version of what we call in South Malabar, Parukku. However that is nor tempered nor seasoned with other spices. Thank you for sharing. Will try.

    ReplyDelete
  7. ShabbuAugust 24, 2015 at 5:21 AM

    Tempting curry..will try this..

    ReplyDelete

Post a Comment

Popular Posts

Malabar Chicken Curry

Malabar Chicken Curry Today's chicken curry is a Malabari delicacy. It is always a crowd-pleaser, and besides, there is nothing like an easy to make, heartwarming curry, relished with steamed rice. The chicken curry is creamy and delicious with coconut milk and smoothly ground masala paste as its base. It is a lusciously creamy chicken curry with a tropical flair. For exotic eating, experience, try pairing this curry with neypathal, pathiri, or ghee rice. Sounds exciting, huh? Then check the recipe, it is super simple to make. This chicken curry is one of our family favorites. Spicy chicken gravy is one curry that I never get bored eating. But once in a while, love to try variations. This recipe is from the worn-out pages of an old cookbook. I obviously cannot comment about the authenticity of this recipe. The word authentic is confusing.  But I guarantee it tastes everything you want from an exotic curry- spicy, tangy, delicious, and rich with the fragrance of coconut mi...
36 comments
Read more

Coconut Ladoo

Delicious coconut balls is a true relish for sweet lovers. It has the rich flavor of coconut and cardamon. Easy to prepare sweet it hardly takes 10 minutes to put together. It is best when served warm and fresh. One of my friend loves it as a chilled  dessert. Here is the recipe. Ingredients Shredded Coconut- 2 cups Sweet Condensed milk- 1 cup Milk- 1/2 cup Sugar - if you need extra sweetness Cardamon powder- 1/2 tsp Ghee- 2 tsp Cashew nuts chopped- 2 tsp Sweetened coconut powder- 1/4 cup Heat a heavy bottom pan and add ghee and coconut. Roast them for a few seconds till there is a slight change in color. Do not allow the coconut to change color to brown. Add in half cup of milk and allow to cook. Now add in the condensed milk and cardamon and stir well. From a loose mass the mixture will get thick and form a single mass. Continuously stir in till the mixture leaves the edges of the pan. Spread it on a greased tray and allow to cool a bit or till it is safe to handl...
41 comments
Read more

Vazhuthananga Thakkali Curry/Baby Brinjal/Eggplant Tomato Curry

Vazhuthananga Thakkali Curry/Baby Brinjal Tomato Curry Eggplant tomato curry is a quick and delicious curry packed with flavors. It goes well with rice/chapatis. I used baby brinjal/eggplant for this recipe which, is first pan-fried and added to a tangy pepper flavored tomato gravy. The fried eggplant gets simmered in a tangy, and flavorful tomato coconut gravy. The coconut is slightly roasted, to enhance the flavor. Fried eggplant has this melting texture, and combined with the creamy, tangy, gravy, it tastes divine! There is a right balance of heat and flavor, and the coconut adds a touch of sweetness and makes it flavorful.  Brinjal/eggplant  is eaten throughout India usually, curried, fried, or grilled. Each region has its recipes with regional flavors. You can also add potatoes and peas to this curry. It is a versatile and satisfying side dish that you will surely enjoy. This curry is absolute comfort homey food, best served with steamed rice.     I...
36 comments
Read more