Mampazha Kalan brings together the best of Kerala’s tropical flavors in one delicious curry. This traditional recipe transforms ripe mangoes into a creamy, spiced dish that’s both comforting and refreshing. The combination of sweet mangoes, tangy yogurt, and fragrant coconut creates a perfect balance of flavors. What makes this dish special is how the mango skin water adds extra depth to the curry. It’s a wonderful way to use seasonal mangoes and create something truly memorable for your family dinner table.
About the Recipe
You should try this recipe because it showcases the beautiful simplicity of Kerala cuisine. Mampazha Kalan transforms everyday ingredients into something extraordinary. The recipe uses every part of the mango, including the skin for flavoring water, which shows the thoughtful approach of traditional cooking. This curry offers a perfect balance of sweet, tangy, and spicy flavors that will surprise your taste buds. It’s also a great way to use ripe mangoes when they’re in season and abundant.
Why You’ll Love This Recipe
This recipe will win your heart with its incredible aroma and comforting taste. The combination of creamy coconut paste and tangy yogurt creates the most satisfying texture. Each spoonful delivers sweet mango pieces that melt in your mouth. The tempering with mustard seeds and curry leaves adds that authentic South Indian touch that makes the whole dish come alive. It’s simple enough for beginners but impressive enough to serve guests. Plus, it’s a complete one-pot meal when served with rice.
Mampazha Kalan
Cooking Tips
Choose mangoes that are ripe but still firm to prevent them from breaking apart during cooking. Don’t skip the mango skin soaking step – it adds amazing flavor depth. Keep the heat low when adding yogurt to prevent curdling. Whisk the yogurt well before adding it to the curry. The fenugreek powder is key for authentic flavor, so don’t leave it out. Make sure your coconut paste is smooth for the best texture.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 45 minutes to prepare and cook. Serve hot with steamed rice or even with chapati for a fusion twist. The curry tastes even better the next day as flavors develop. Store leftovers in the refrigerator for up to 3 days. Reheat gently on low heat, adding a splash of water if needed. The curry can also be frozen for up to a month.
Similar Recipes
- Avial (Mixed vegetable curry with coconut)
- Olan (Ash gourd and black-eyed peas curry)
- Pulissery (Yogurt-based curry with vegetables)
- Pachadi (Yogurt-based side dish with vegetables)
- Mor Kuzhambu (Tamil-style yogurt curry)
Nutrient Benefits
Mangoes provide vitamin C, vitamin A, and dietary fiber that support immune health and digestion. Yogurt adds probiotics for gut health and calcium for strong bones. Coconut offers healthy fats that help with nutrient absorption. Turmeric brings anti-inflammatory properties, while fenugreek aids digestion. This curry provides a good balance of carbohydrates, healthy fats, and beneficial compounds from the spices and herbs used.
Mampazha Kalan
Ingredients
- 250 gms Mangoes (washed, peeled)
- 4 to 5 Green Chillies (slit)
- 1 tsp Pepper Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Salt
- 3/4 tbsp Jaggery (grated)
- 500 ml Curd (thick, whisked)
- 1/4 tsp Fenugreek Seeds (dry roasted and powdered)
Grind to a paste:
- 1/2 to 1 cup Grated Coconut
- 1/8 tsp Cumin Seeds
- 3/4 cup Water
For Tempering:
- 2 tbsp Coconut Oil
- 1/2 tsp Mustard Seeds
- 1 to 2 Dry Red Chillies (broken into pieces)
- 1/2 tsp Fenugreek Seeds
- Curry Leaves (handful)
Instructions
- Soak the mango skin in 2 to 2 1/2 cups of warm water for 30 to 45 minutes.
- Squeeze out water from skin and reserve. Discard the skin.
- Keep a pan over moderate heat.
- Add the mangoes, green chillies, pepper, turmeric powder, salt and jaggery.
- Cook over high heat for about 10 minutes, stirring from time to time.
- Add curd and cook for 10 more minutes.
- Reduce heat.
- Add powdered fenugreek seeds and ground paste.
- Simmer over low heat till gravy thickens.
- Heat oil for tempering in a small pan.
- Add the mustard seeds and when it starts spluttering.
- Add the red chillies and fry for 30 to 45 seconds.
- Add the remaining tempering ingredients and fry for a minute longer.
- Pour the tempering into the curry.
- Stir and mix well.
- Serve with rice.
- Frequently Asked Questions
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