Mango Curry using Shredded Coconut (Mambazha Pulissery)

This is a typical dish for every Kerala household. Its very easy to prepare and tastes very good.Try it at home using the following recipe...

Things you will need:

Mango-2 ripe and juicy, Medium sized , peeled and cubed
Coconut-1 cup shredded
Cumin seeds- 2 tsp
Curry Leaves
Salt to taste
Red whole chillies-2 or 3
Green Chillies- 3 or 4 slit in half lengthwise
Fenugreek powder- 1 tsp
Turmeric powder- 1 tsp
Oil- 1 tbsp , preferably Coconut Oil

Preparation Method:

In a cooking vessel add mango , salt, turmeric powder, fenugreek powder,green chillies ( save one for later use)and curry leaves and water.
Make sure mango is just immersed in the water.
Do not add too much water.
Bring this to boil and cook until mango is nice and tender.
In the mean while grind the shredded coconut , remaining green chili and cumin seeds to a fine paste.
Add water just enough to grind to a fine paste.
Once mango is cooked add this paste to it and simmer.
For garnishing , heat oil in a pan ,add red whole chillies and mustard. Once the mustard splutters,add this to the simmering mango curry.

Mango curry is now ready to be served with steamed rice and Kappa Mezhkupuratti.



My entry for National Mango Board contest from Foodie Blogroll.

Moong Daal Curry

Things you will need:

• Whole Green Moong Daal - 2 cups (soaked overnight)
• Coconut- 1 cup finely grated
• Green Chillies- 3 or 4 diced
• Onion- 1 medium diced
• Cumin Seeds- 1 tsp
• Mustard Seeds- 1 tsp
• Oil- 2 tbsp
• Curry Leaves
• Salt to taste
• Turmeric powder- 1 tsp
• Chilli powder- 1 tsp
• Red Whole Chilli-1 or 2
• Garlic - 4 or 5 pods 

Preparation Method:

• Cook the soaked daal in a pressure cooker until well-done.
• In a pan, heat oil.
• Then add mustard seeds. 
• Once they splutter, add cumin seeds.
• Now add onion,garlic,green chillies,garlic (sliced), curry leaves, red whole chilli until onion turns golden brown.
• Grind Coconut, Cumin seeds (few), and garlic to a fine paste.
• At this point add the cooked daal, ground paste, turmeric powder and chilli powder.
• Mix well and cook with the lid closed on low-medium flame. Add water to bring it to desired consistency.
• Stir occasionally to ensure the bottom does not burn.
• Now add salt to taste and mix well.
• 'Moong Daal Curry' is now ready to be served with Chappathi or Rice.

Rajma Masala / Red Kidney Beans Masala

Heres how I made it at home :

Rajma ( Kidney Beans ) -2 cups; If you have dry beans , soak it overnight and pressure cook next day for 15 whistles or until well cooked. Add beans and water, in the pressure cooker pan, in the ratio 1:3 for it to cook well. Do not discard the water used for cooking the beans, you will need it soon. FYI, Canned beans are easier to use and they cook well sooner.

In the meanwhile grind the following to a fine paste using as little water as possible-

Onions- 2; small or medium sized,cubed

Tomatoes-2;cubed

Green Chillies- 3 or 4 ; adjust per taste or tolerance

Cumin Seeds- 1 tsp

Garam Masala Powder- 1 tsp

Garlic- 4 or 5 pods

Ginger paste-2 tsp; or 1/2 inch sq piece if you don't have the paste

Kasoori Methi- 1 tsp

Preparation Method:

In a pan add oil- 1 tbsp and the ground mixture. Let it come to a boil and cook it covered till you can see the oil separating from the mixture. Stir occasionally.

Now add salt, garam masala powder- 2 tsp , kasoori methi ( crushed )-2 tbsp, jaggery - 1/2 inch square cube, amchur powder- 1 tsp and mix well. 

Now add chopped cilantro-few , well cooked Rajma along with the water from the pressure cooker and bring it to a boil.

Reduce the flame and let it simmer for 10 minutes.

Stir occasionally and cook until the water from the gravy is reduced. 

Do a taste test and add salt if necessary.

Rajma Masala is ready to be served with warm Chappathis :)

Paneer Chicken Masala

Things you will need :

• Boneless Skinless Chicken
• Fried Paneer - 1/2 cup; cut into small pieces
• Cumin seeds- 1 tsp
• Coriander Powder - 1 tsp
• Red Chilli Powder -1 tsp
• Turmeric Powder- 1 tsp
• Garam Masala Powder- 1 tsp
• Cinnamon powder- 1 tsp
• Cloves powder- 1 tsp
• Onion- 1 large; diced
• Dry Red Chillies - 2
• Green Chillies- 2 or 3 ; slit
• Curry Leaves- few;
• Garlic- 3 or 4 pods ; chopped
• Ginger -1 inch piece; finely chopped or grated
• Cilantro - few , chopped for garnishing
• Oil/Ghee - 1 tbsp
• Tomatoes - 2 diced
• Salt to taste
• Lime Juice - 1 tsp
• Kasoori Methi - 1 tsp

Preparation Method:

• Heat oil/ghee in a pan.
• Add cumin seeds, ginger, onions and garlic.
• Once golden brown , add curry leaves and green chillies and sauté .
• Keeping low-medium flame, add turmeric, coriander, red chilli, cinnamon, cloves and garam masala powder and stir until it looses its raw smell.
• Now add the chicken , salt and 1/4 cup water.
• Bring this to a boil and cook until chicken is nice and tender .
• Then add fried paneer and let it simmer for 2 minutes.
• Now add lime juice and kasoori methi and after a final stir garnish with cilantro.

Daal / Lentil Curry ( Version 1 )

Things you will need:

• Toor Daal- 1/2 cup
• Chana Daal- 1/2 cup
• Garam Masala- 1 tsp
• Coriander powder- 1 tbsp
• Red Chilli powder- 1 tsp
• Turmeric Powder- 1 tsp
• Kasoori Methi- 1 tsp
• Dudhi/ Bottle Gourd - 1/2 cup; peeled,de-seeded and cut into small bite-size pieces
• Carrots - 1/2 cup
• Onion- 1 large ; diced
• Green Chillies- 3 or 4 ; slit in half
• Dry Red whole chillies- 2
• Mustard Seeds- 1 tsp
• Cumin seeds- 1 tsp
• Tomatoes- 1 diced
• Ginger paste- 1 tsp
• Jaggery- 1/2 inch square cube
• Oil- 1 tbsp
• Salt to taste
• Cilantro - few for garnishing

Preparation Method:

• Pressure cook Toor daal and Chana daal together until they are completely mashed. This might take a few minutes. Make sure there is enough water in the pressure cooker for the daals to cook well.
• In another pan , heat oil and add mustard seeds,cumin seeds, dry red chillies.Wait till they splutter.
• Now add onions, green chillies, tomatoes,ginger paste and saute well.
• Then add Garam Masala,Coriander powder,Red Chilli powder,Turmeric Powder and saute well on low flame.
• Add carrots, dudhi and cook well on medium-high flame.
• Once the veggies are cooked, add daal along with 3/4 cup water, salt ,kasoori methi, jaggery and let it boil. Then simmer for 3 to 5 minutes.
• Garnish with cilantro and serve with Chappathi or Rice.

Chakkakuru Manga Curry ( Jackfruit Seeds and Mango Curry)

I recently found a frozen bag of Jackfruit Seeds at a local India grocers and this curry was the first thing that came to my mind. Heres the recipe...


Things you will need:

Mango-2 ripe and juicy, Medium sized , peeled and cubed
Chakkakuru ( Jackfruit Seeds )- 6 to 8 ; peeled and cut in half
Coconut-1 cup shredded
Cumin seeds- 2 tsp
Curry Leaves
Salt to taste
Red whole chillies-2 or 3
Green Chillies- 3 or 4 slit in half lengthwise
Fenugreek powder- 1 tsp
Turmeric powder- 1 tsp
Oil- 1 tbsp , preferably Coconut Oil

Preparation Method:

In a cooking vessel add mango ,jackfruit seeds, salt, turmeric powder, fenugreek powder,green chillies ( save one for later use)and curry leaves and water.
Make sure mango is just immersed in the water.
Do not add too much water.
Bring this to boil and cook until Jackfruit Seeds are nice and tender.
In the mean while grind the shredded coconut , remaining green chili and cumin seeds to a fine paste.
Add water just enough to grind to a fine paste.
Once mango and jackfruit seeds is cooked add this paste to it and simmer.
For garnishing , heat oil in a pan ,add red whole chillies and mustard. Once the mustard splutters,add this to the simmering mango curry.

Chakkakuru Manga curry is now ready to be served with steamed rice and Koorka Mezhkupuratti.

Delicious Chicken Curry ( using Coconut Milk )

Things you will need :

Boneless Skinless Chicken - 2 lb, cut into bite size pieces
Cumin seeds-1 tsp
Coriander Powder- 2 tbsp
Red Chilli Powder-1 tsp
Turmeric Powder- 1 tsp
Garam Masala Powder- 1 tsp
Onion- 1 medium sized; diced
Dry Red Chillies - 2
Potato- 1 large ; peeled and cubed to bite sized pieces
Tomato- 2 ; chopped
Green Chillies- 2 or 3 ; slit
Curry Leaves- few;
Garlic- 3 or 4 ; chopped
Ginger -1 inch piece; finely chopped or grated
Cilantro - few , chopped for garnishing
Oil/Ghee - 1 tbsp
Coconut Milk - 1 can
Salt to taste

Preparation Method:

Heat oil or ghee in a pressure cooker pan.
Add cumin seeds, onion and saute till onion changes its color to golden brown.
Now add green chillies,garlic, ginger, potatoes, curry leaves, dry red chillies, tomatoes and saute for a few minutes.
Add coriander, red chilli, turmeric and garam masala powder and stir well until the raw smell is gone.
Now add chicken, coconut milk, salt ,1/4 cup water and mix well.
Place the lid with the weight and cook on medium high flame.
Remove cooker from flame after 4 whistles and set aside to cool.

Garnish with chopped cilantro and serve hot with warm rice or Naan/Roti.