Uppumanga curry(Salted Mangoes in Coconut Gravy)
Posted by Annita on March 22, 2007
See what i’ve got from a Mallu grocery store in Chicago.It is for the first time i saw this in a grocery store in U.S,and so took it immediately.
They were not like the regular ‘melt-in-mouth’ kind of Uppumaanga which my amma makes at home,instead they were hard with thicker skin but well enough to satisfy my cravings.I didn’t know many dishes with Uppumanga,and so always went for our good old Uppumaanga chutney,which serves as a good accompaniment for rice/Kanji.
Uppumaanga chutney prepared with mangoes having harder skin
This dish was prepared by my amma,which she learned recently from her sister.Salted mangoes when combined with green chillies and coconut paste results in a classic flavourful deliccacy which goes well with rice and curd.Now we are hooked to this dish,which tastes very different from the regular curries.
Salted mangoes chopped – 2 medium sized
(If you’re using soft mangoes that cannot be chopped, then use 4 or 5 whole mangoes)
Green chillies slit – 2
Shallots(Kunjulli) sliced – 5
Water – 3/4 cup
Mustard seeds – 1 tsp
Dried red Chillies(Unakka mulaku) – 3
Curry leaves – 1 sprig
Salt – add only if needed (Uppumaanga will give away the salt and the curry can become salty with time)
Oil – as needed
For Grinding :
Grated coconut – 1 cup
Cumin seeds – 1 tsp
Garlic pods – 2
Green chillies – 2
Grind together all the above ingredients to a smooth paste and keep it aside.
Mix together mangoes,green chillies and shallots along with the water and cook them till soft.Add the ground paste to it,add salt(only if needed),mix well and simmer for 4-5 minutes,do not boil it.Remove it from heat.
Heat oil in another pan and allow mustard seeds to splutter.Add in red chillies and curry leaves and fry for a while.Pour the seasoning to the curry,mix and serve with rice.
Check out various Uppumaanga dishes at Supriya’s Spice Corner