Tomato Curry (In Coconut Milk)

Ingredients
Tomato pieces 2 cups
Onion pieces 1 cup
Green chillis 6
Cummin seeds ¾ tsp
Turmeric powder ½ tsp
Grated coconut 2 cups
Basen 2 dsp
Oil

Method
Extract the first and 2nd milk from the coconut adding ½ and 1 cup of water each. Dilute the Bengal gram powder in the 2nd milk.Heat the oil, splutter the cumin seeds and then add the onion, and cut up green chillis. Sauté till the onions are brown. Put the pieces of tomatoes, the turmeric powder and enough salt. Stir till very little gravy is left. Pour the 2nd, milk stir well till the gravy is thick. Add the first milk and when it boils remove from fire.

Salted Mango Curry With coconut Milk

Ingredients
Salted Mangoes(Uppumanga) 2 big ones
Ginger 1 piece
Green chillis 8
For seasoningCurry leaves 2 stalks
Dry chillis 6
Fenugreek ½ tsp
Shallots sliced 1 cup
Shredded coconut 2 cups
Mustard 1 tsp
Sliced shallots 2 dsp
Oil 3 dsp

Method
Cut the mangoes into pieces, put the seed also and a little salt solution. Draw first milk with ½ cup of water and the 2nd milk with 1 cup from the coconut.Pour the 2nd milk, sliced shallots, ginger, the slit green chillis in the mango and cook on a slow fire. Pour the first milk, allow it to boil once and remove from fire. heat the oil, put the fenugreek first and then fry all the other ingredients and season the curry.

Mango ‘Peruku

Ingredients
Mango pieces(skinned) 1 cup
Curd 1 cup

Shredded coconut 1 cup
Mustard 1 tsp
To season
Oil 2 dsp
Mustard seed 1 tsp

Curry leaves 3 stalks
Green chilly 8

SaltSugar a pinch
Dry chilly 3

Fenugreek ½ tsp
Method

Take the mango pieces, rub in a little salt, squeeze out the water and grind the mango together with shredded coconut mustard, green chilly and salt. Blend in curd and a little water. Taste for salt.Heat oil and splutter mustard, fenugreek, curry leaves and broken chilly. Pour in the mango mixture. Stir well and remove from fire. A pinch of sugar adds to the t taste.

Onion Mango Sabji

Ingredients
Mango pieces (skinned) ¾ cup
Onion, thinly sliced ¾ cup
Chilly powder 2 tsp
Turmeric powder 1 tsp
Garlic, sliced 1 tsp
Oil 2 ½ dsp
Sugar/jaggery 2 dsp
Salt
Method
Soak the mango pieces for 2-3 hours in salt solution.Heat oil and fry onions. When they are almost golden, add garlic and stir until the onions turn golden. Add turmeric and chilly powder and stir well. Add the mango pieces and sauté till the mango is cooked. Add sugar/jaggery. Taste for salt.

Ripe Mango Curry

Ingredients
Ripe Mangoes(small ones) 10

Green chillis 10

Salt
Turmeric powder 1 tsp
Chilli powder 1 tsp

For seasoning
Oil 4 dsp
Mustard 2 tsp

Sliced shallots 2 dsp

Broken chillis 5
Curds 2 cups

Fenugreek fried & powdered 2 tsp
Cummin fried & powdered 1 tsp
Minced ginger 1 ½ tsp

Turmeric powder ½ tsp
Curry leaves 2 stalks

Method

Cut the cleaned mangoes (the country type) into pieces. Slit the green chillis. Put the seeds also along with the pieces. Cook in 2 ½ cups of water adding chilly and turmeric powder. When it boils well, lower the fire, beat the curds. Sprinkle the fenugreek, cumin seed powder. Remove from fire after heating, but before boiling. Fry the mustard, curry leaves and the broken chillis first and then the minced ginger and shallots and pour into the curry & mix.It can be kept for 2 days without refrigeration.

Dhal And Mango Curry

Ingredients
Tuvar dhall 1 ½ cups
Onion pieces 1 cup
Minced ginger 1 ½ dsp
Green chillis 8
Cummin seeds 1 tsp
Turmeric powder 1 tsp
SaltSeasoning
Oil or ghee 3 dsp
Mustard 1 tsp
Sliced shallots 2 dsp
Ani seeds ¼ tsp
Cinnamon 1 piece
Cloves 8
Cardamom 4
Grated coconut 2 cups
Skinned raw mango minced ¼ cup
Crushed garlic 1 tsp
Broken dry chillis 8
Curry leaves 2 springs

Method
Cook the dhal in 3 cups of water with onions, turmeric powder, ginger, split green chillis and the spices and remove when dry.Extract 2 cups of milk from coconut and pour it into the dhal, cook the mango pieces with slit green chillis and salt in it. When it is cooked, fry the ingredients for seasoning in oil and mix in the curry.

Ripe Mango Curry With Fried Coconut Paste

Ingredients
Ripe Mango Pieces 2 cups

Onion pieces ½ cup

Grated coconut 2 cups

Green chillis 4

Dry chillis 10
For SeasoningOil 2 dsp

Sliced shallots 1 dsp

Cumminseed 1 tsp

Turmeric powder 1 tsp

Cinnamon 1 piece

Cloves 4

Curds 2 dsp

Sugar 1 tsp

Fenugreek 1 ½

Mustard 1 tsp

Method

Fry the coconut and broken pieces of dry chillis till brown. Grind it to a fine paste. Cook the mango pieces with 2 cups of water in which the coconut paste is diluted. Put the spices, slit green chillis, the turmeric powder and enough salt. After the mango pieces are cooked add the sugar and the beaten curds. Fry the ingredients for the seasoning in oil and pour into the curry.

Mango Molee

Ingredients
Mango pieces 1 cup
Onion pieces 1 cup
Dry chillis 10
Turmeric powder ¼ tsp
Fenugreek ¾ tsp
Mustard ½ tsp
Curry leaves 2 springs
Oil 2 dsp
Grated coconut 2 cups
Salt
MethodExtract the first and 2nd milk adding ¾ and 1 ½ cups of water each. Take the skin of the dry chillis and grind. Heat oil, splutter the fenugreek, curry leaves and mustard. Put the chilly paste and turmeric powder and sauté well. Add and fry the onions till soft. Pour the 2nd milk and salt to taste. Put the mango pieces and cook for some time. Finally before you take it off the fire add the 1st milk and simmer till the gravy is rather thick.