Kerala Vellarika Manga Curry Recipe

Recipe By Slurrp

Kerala Vellarika Manga Curry is a traditional South Indian dish made with cucumber and raw mango in a coconut-based gravy. This tangy and mildly spiced curry is a perfect accompaniment to rice or roti. The combination of cucumber and raw mango gives a refreshing taste to the curry, while the coconut adds a creamy texture. It is a simple and quick recipe that can be made with easily available ingredients.

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Vegdiet
22minstotal
5minsPrep
17minsCook
22m.total
5m.Prep
17m.Cook
Kerala Vellarika Manga Curry
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Ingredients for Kerala Vellarika Manga Curry Recipe

  • 1/2 Cucumber, Peeled And Chopped
  • 1/2 Raw Mango, Peeled And Chopped
  • 1 tablespoon Oil
  • 1/2 teaspoon Mustard Seeds
  • as needed A Few Curry Leaves
  • 1 Dried Red Chilies
  • 1/2 cup Grated Coconut
  • 1 Green Chilies
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Cumin Seeds
  • As required Salt To Taste
  • 1/2 teaspoon Jaggery
  • as required Coriander Leaves For Garnish

Directions: Kerala Vellarika Manga Curry Recipe

Cooking Directions

  • STEP 1.Peel and chop the cucumber and raw mango into small pieces.
  • STEP 2.In a pan, heat oil and add mustard seeds, curry leaves, and dried red chilies.
  • STEP 3.Add the chopped cucumber and raw mango to the pan and saut茅 for a few minutes.
  • STEP 4.In a blender, grind coconut, green chilies, turmeric powder, and cumin seeds to a smooth paste.
  • STEP 5.Add the coconut paste to the pan and mix well. Cook for a few minutes.
  • STEP 6.Add water, salt, and jaggery to the pan and bring it to a boil. Simmer for 5-7 minutes.
  • STEP 7.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

  • Make sure to choose firm and fresh cucumber and raw mango for the best taste.
  • Adjust the spiciness by adding more or fewer green chilies according to your preference.
  • You can add a pinch of asafoetida (hing) for additional flavor.
  • If the curry is too thick, you can add more water to adjust the consistency.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry before serving and adjust the consistency with water if needed.
  • Serve the Kerala Vellarika Manga Curry hot with steamed rice or roti for a delicious meal.
Nutrition
value
199
calories per serving
20 g Fat2 g Protein3 g Carbs5 g FiberOther

Current Totals

  • Fat
    20g
  • Protein
    2g
  • Carbs
    3g
  • Fiber
    5g

MacroNutrients

  • Carbs
    3g
  • Protein
    2g
  • Fiber
    5g

Fats

  • Fat
    20g

Vitamins & Minerals

  • Calcium
    11mg
  • Iron
    1mg
  • Vitamin A
    30mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    14mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    1mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    21mg
  • Manganese
    < 1mg
  • Phosphorus
    37mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp