In the olden times when mangoes were plenty in Kerala backyards, preparing salted mangoes was an yearly ritual. Whipping up curries and chutneys with it was also quite common and it was especially done in the monsoon season.
Uppumanga curry, a yummy preparation made of salted mangoes in coconut gravy is still popular in rustic households and it often appears as part of the Onam sadya as well. Here's the recipe for delicious curry that can offer you a nostalgic trip into your childhood or simpler times.
Ingredients
2-3 uppumanga / salted mangoes, sliced (if mangoes are small and very soft use it as whole)
10 shallots, sliced length wise
5 green chillies, slit
¼ tsp turmeric powder
Grind to a smooth paste
1 cup grated fresh coconut, heaped
2 shallots
2 green chillies
½ tsp coriander powder
¼ tsp turmeric powder
For Seasoning
2 tbsp coconut oil
½ tsp mustard seeds
3 shallots, sliced thinly
3 dry red chillies
¼ tsp red chilly powder
1 sprig curry leaves
Preparation
Grind together grated coconut, shallots, green chillies, coriander powder and turmeric powder to a fine paste and keep aside
Cook mangoes, green chillies, shallots, turmeric powder and salt with 2 cups of water until the mangoes turn soft
Add the ground paste to the mango mixture and mix well. Lower the flame and stir well for 2-3 minutes or until the curry is heated thoroughly. Do not let it boil after adding coconut paste
Turn off the heat and keep aside
For seasoning, heat oil in a pan and add mustard seeds
When it starts spluttering, add shallots and fry until they turn light brown and add curry leaves, dry red chillies and chilly powder
Fry for a few seconds. Pour this seasoning over the curry, mix well and serve with rice
