Raw Mango Curry with Coconut Milk (Pacha Manga Thenga Paal Curry)

Overview
A very classic dish from Kerala made with coconut milk. The sweet taste from the coconut milk compliments the sour taste of raw mangoes to make a very unique and delicious flavor. If possible use fresh coconut milk from fresh grated coconut`which makes a big difference in flavor for this curry. A simple mango curry with simple fresh ingredients and easy to make.

Raw Mango Curry with Coconut Milk

Raw Mango Curry Ingredients

Ingredients
Raw green mango slices from one large mango
2 inch piece ginger - thin sliced
Green chilly - 6 - 8 split in center
Curry leaves - 2 sprigs
1 Medium Red Onion thin sliced
Turmeric powder 1/2 teaspoon
Red chilly powder  - 1 tablespoon
Coriander powder 1 tablespoon
Fresh grated coconut 1 1/2 cup
Salt to taste

To Garnish
3 tablespoons
Red onion thin sliced 1/2 medium
Curry leaves 2 sprigs

Steps
1. Mix the fresh coconut with warm water and grind in a blender and squeeze out the coconut milk.  Take 1/2 cup first milk and 1 cup second milk and keep aside.
2. Mix the sliced mangoes, ginger, green chillies, curry leaves, red onions, turmeric, chilly powder, coriander powder and salt  with 1 cup water. Bring to boil. reduce heat  and cook covered till the mangoes are cooked.
3. Add second milk to the cooked mangoes mix well and bring to boil. Finally add the thick first milk. As soon a the curry brings to boil turn off heat.
4. Heat oil in a separate pan. When the oil gets hot add the thin sliced onions to it and saute till the onions turn golden brown. Add curry leaves and mix well. Turn off heat. Pour over prepared dish.

Serve hot with plain rice.

Raw Jackfruit Mash (Chakka Puzhukku)

Overview
There is plenty of Jackfruit in Kerala so it is very common to see jackfruit is various dishes in Kerala. Chakka Puzhukku is a very traditional Kerala dish. Raw jackfruit cooked, mashed and mixed with ground coconut and cumin makes a delicious dish that goes very well with red fish curry. Raw jack fruit is very good for diabetic patients since this is high in fiber and low in carbs so this can be used in place of any starch.

Chakka Puzhukku with Kerala red fish curry

Ingredients
Raw Jackfruit pieces with out seeds - 2 pounds
Fresh grated coconut - 1 cup
Cumin seeds - 1 teaspoon
Garlic 3 cloves
Green chillies 4 - 6
Curry leaves - 2 sprigs
Turmeric powder - 1/2 teaspoon
Salt to taste.

To garnish on top
Oil - 2 tablespoon
Mustard seeds - 1 teaspoon
Curry leaves 2 sprigs
Whole red chilly broken into pieces - 2 - 4

Steps
1. Cook the cleaned jackfruit pieces in 2 cups water , 1/4 teaspoon turmeric and salt. Once it boils reduce flame, cook on low flame covered with lid for about 10  - 15 minutes. Mix well till the jack fruit is cooked well and can be mashed.
2. Coarsely Grind the fresh grated coconut with green chilly, 1/4 teaspoon turmeric, garlic, cumin and curry leaves with warm water.
3. Mix the ground coconut with the cooked jackfruit. Mix well and bring to  boil. Turn off heat.
4. In another pan heat oil. Wen oil gets hot add the mustard seeds. When seeds splutter add the curry leaves ad red chilly pieces. Mix well. Turn off heat and pour over prepared jack fruit mash.

Serve hot with Kerala style red fish curry

Stuffed Bitter Gourd

Overview
Bitter gourd or Bitter melon stuffed with sauteed onions, mango powder and spices makes a delicious combination of all different flavors - sour , spicy and bitter. This is a north Indian dish and served as a side with any Indian bread( Chapati, Naan or Parotta). Whole tender small bitter melons are used for this dish.

Stuffed Bitter Gourd

Stuffed Bitter Gourd Ingredients

Ingredients
Whole small bitter melons 4
Lemon juice - Juice of 1 large lemon
Onions - 1 large finely chopped
Turmeric powder 1/2 teaspoon
Chilly powder 1 teaspoon
Coriander powder 1 teaspoon
Dry Mango powder 1 teaspoon
Fennel seed powder 1 teaspoon
Chick pea flour 1 tablespoon
Cumins seeds 1 teaspoon
Oil 6 tablespoons
Salt to taste

Steps
1. Wash the bitter gourd in water and pat dry. Scrap the outer ridges of the bitter melon and keep aside. We will use the scrapped ridges and the inside of the bitter mellon for the stuffing
2. Slit open the bitter melon on one side and scope out the inside. If the seeds are tender this can be used for the stuffing.
3. In a bowl mix lemon juice and salt and marinate the slit bitter gourd along with the scrapped ridges and inside seeds of bitter mellon. Let this marinate for 20 minutes.
4. After 20 minutes squeeze out the water from each bitter melon and then the scrapping and seeds and keep aside.
5. Heat 3 tablespoons oil in a pan. When the oil gets hot add the cumin seeds. After the seeds splutter add the finely chopped onions.
6. Saute the onions till they are light brown. Add the all the spice powders - chilly, coriander, turmeric, fennel powder, mango powder and mix well. Add salt to taste.
7. When the spices are brown add the chick pea flour and mix well and fry few minutes. Mix the bittter melon seeds and ridge scrapping and mix well.
8. Cook covered on slow flame  for about 5 minutes. Turn off heat and bring this stuffing to room tempearture.
9. Stuff the bitter melons with the stuffing once it is at room temperature. Tie with string to keep the stuffing intact.
10. Heat 3 tablespoon oil in a pan and shallow fry these stuffed bitter melons in a covered pan on low flame. Keep rotating  the bitter gourd to get each side browned.

Serve hot with any Indian Bread.