Tangy gravy made with raw mango and coconut paste. Very tasty and I made this curry in typical Kerala style. I’m adding coconut oil in this recipe, which gives rich aroma and taste to the curry. For non veg version, we can make fish curry in same method. I’m using coconut pieces grind with shallots(sambar onion) paste to the gravy. I’m adding Masala powder(mixed chilly and coriander powder) in the grinding ingredients itself. We can add in the tempering also. We can also add thick coconut milk for the gravy. It gives more taste to the gravy. This gravy is a best combination with boiled kappa. Let us how to prepare the tasty, Tangy raw mango gravy.
Grind coconut, shallots with adding Masala powder and little water as a fine paste. Keep it aside.Heat coconut oil in a kadai, add mustard seeds. Add sliced shallots, green chilies, curry leaves after the seeds spluter. Saute till onion get transulant.Add cut mango pieces and saute for 2 minutes.Add ground coconut paste and salt. Mix it.Add water and allow it to boil till the mango pieces cooked well and raw smell goes.After getting ready, round 1 tsp of coconut oil, transfer to the serving dish and serve hot with boiled Kappa or rice.
Try this tasty wonderful raw mango gravy and enjoy the typical Kerala taste. Please share your thoughts on your comments.