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.