Pacha Manga Kuzhambu

As the precursor to the arrival of ripe Mangoes in their season, is the ubiquitous sight of Green Mangoes dangling from their stems on the many Mango trees growing around our Bioregion. They sometimes even fall down and begin rotting away.

To make use of these green Mangoes, especially those varieties which remain sour even when they ripen, one can make a delicious, tangy Pacha Manga Kuzhambu! Green mango curry.

The preparation:

• Wash and dice one large Green Mango and keep it to boil with enough water. It should cook until it is quite soft.
• In the meantime, in a thick bottomed pan heat 1 teaspoon of oil. Add ½ teaspoon Cumin seeds, ½ teaspoon Coriander seeds, 1 teaspoon Urad Dal, 1 teaspoon Chana Dal and 2 dry Red Chilies and roast until the Chana Dal turns golden.
• To the above, add ½ cup chopped Onions and saute till they turn translucent. Then add ½ cup chopped Tomatoes and saute further until they turn mushy. Take the pan off the heat and add 3 tablespoons shredded Coconut and ½ teaspoon salt. Once cool enough, grind with just enough water to make it pasty.
• In the pan heat 2 teaspoons of Gingelly oil and roast ¼ teaspoon Mustard seeds in it until they crackle, then add 1 sprig of Curry leaves. Saute briefly, then add ¼ cup chopped Onion and fry until translucent.
• Add the cooked Mango pieces to the above and saute for 2 minutes, then add the paste from earlier on and 1 cup of water. Let it boil, then simmer for 3-4 minutes. Turn the heat off, immediately add 2 tablespoons of chopped Coriander leaves, and stir it in well.

The Pacha Manga Kuzhambu goes well with millet rice, as well as Idli or Dosa!

Green mangos can be found in abundance and by using them in different ways we integrate them in our diet. Not only reducing our carbon footprint, and improving our health, but it also brings delightful taste to our food. A road back to nature through honouring local foods is delicious!