With Vishu round the corner and mangoes in season its only fair to share recipes that are made using them. One such recipe is this Kalan. The other day I saw these green raw mangoes and picked them without thinking much and then was wondering as I haven’t used them much in cooking. So promptly I called my mom and she shared this most amazing recipe. Amazing as it balances all the flavors the sweet and sour mango, not so sour curd and the spice of the green chilies.
All the festive recipes can be found here.
Do try for this festive season and you will keep making them again and again.
Raw Mango: 1 chopped roughly
Curd beaten: 2 cups
Turmeric powder: 1 tsp
Salt to taste
To roast and grind:
Oil: 1 tsp
Methi Seeds(Vendeyum) : 1.5 tsp
Red Chilies: 3-4 (Adjust according to the spice of the chilies)
Coconut Grated : 1 cup
Oil: 1 tsp
Mustard Seeds: 1 tsp
Curry Leaves: a spring
- Chop the mangoes roughly and add a tsp of turmeric powder and 1/2 cup water. Allow to cook on low flame till it becomes soft
- Heat a pan and roast and grind the said ingredients. Cool and grind with coconut in a fine paste.
- When the mangoes soften add the grind paste and the beaten curd and bring it to boil. Add salt and jaggery and cook on a low flame for 10 minutes.
- Temper with the tadka.
- Serve hot with rice and poriyal.
Beat the curd nicely and don’t add water to it.