A simple and tasty curry using salted mango or 'uppu-manga'!
The typical preparation of uppu-manga is pretty tedious. But you can also do it in a simple way - get some fresh raw mangoes during the mango season, cut it into 2cm square pieces and place it in a glass bottle, adding salt in between. You can add salt according to your taste. If you add more salt, the mango will remain hard; on the other hand, if the salt is less mango pieces will be soft and you need to place it in the fridge to use when required.
After one week, the mango will be ready for preparing the curry.
Ingrdients:-
Uppu-manga - 3 or 4 tbsp
Small Onion - 4 or 5 nos
Green chillies - 4 or 5 (adjust according to your preference)
Oil - 1 or 2 tsp
Coconut milk - 1 cup of thick milk and 2 cups of thin milk (2nd and 3rd extraction)
Curry leaves
Method:-
Slice small onions and green chillies. Take oil in a pan, splutter mustard seeds, green chillies, onion and curry leaves. When it becomes slight brown, add the mango pieces and the thin milk. Allow to boil and then simmer till the gravy thickens. Then add the thick milk and just when it boils, switch off and remove from stove.
A great accompaniment with hot kerala red rice!
The typical preparation of uppu-manga is pretty tedious. But you can also do it in a simple way - get some fresh raw mangoes during the mango season, cut it into 2cm square pieces and place it in a glass bottle, adding salt in between. You can add salt according to your taste. If you add more salt, the mango will remain hard; on the other hand, if the salt is less mango pieces will be soft and you need to place it in the fridge to use when required.
After one week, the mango will be ready for preparing the curry.
Ingrdients:-
Uppu-manga - 3 or 4 tbsp
Small Onion - 4 or 5 nos
Green chillies - 4 or 5 (adjust according to your preference)
Oil - 1 or 2 tsp
Coconut milk - 1 cup of thick milk and 2 cups of thin milk (2nd and 3rd extraction)
Curry leaves
Method:-
Slice small onions and green chillies. Take oil in a pan, splutter mustard seeds, green chillies, onion and curry leaves. When it becomes slight brown, add the mango pieces and the thin milk. Allow to boil and then simmer till the gravy thickens. Then add the thick milk and just when it boils, switch off and remove from stove.
A great accompaniment with hot kerala red rice!
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