Mango Coconut Curry Recipe – Authentic South Indian Delight

Last Updated on 5 months ago by Neha Deshmukh

Mango Coconut Curry Recipe – Authentic South Indian Delight

Hey everyone! If you’re anything like me, you absolutely love that sweet-tangy-spicy combo that South Indian cuisine does so well. Today, I’m sharing a recipe that’s been a family favorite for years – Mango Coconut Curry. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of coconut and spices. Trust me, this one is a keeper!

Why You’ll Love This Recipe

This Mango Coconut Curry isn’t just delicious; it’s surprisingly easy to make. It’s a beautiful balance of flavors – the sweetness of mangoes, the richness of coconut, and a gentle warmth from the spices. Plus, it’s a fantastic way to enjoy seasonal mangoes! It’s perfect for a comforting weeknight dinner or as part of a festive spread.

Ingredients

Here’s what you’ll need to create this South Indian delight:

• 2 cups chopped mangoes
• ½ cup thick curd (yogurt)
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• Water, as needed
• To taste, salt
• 4 tablespoons coconut, grated
• 1 small green chili
• ½ teaspoon cumin seeds
• 1 tablespoon coconut oil
• ½ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• 1 small red chili, dried
• 1 sprig curry leaves
• ½ teaspoon jaggery (or brown sugar)

Ingredient Notes

Let’s talk ingredients! Using fresh coconut really makes a difference in this recipe. The flavor is just so much brighter. If you can’t find fresh, unsweetened desiccated coconut is a good substitute – just rehydrate it with a little warm water before grinding.

Mangoes are key, of course! Alphonso mangoes are amazing if you can get them, but any sweet, slightly tart mango will work beautifully. I’ve used Kesar and even Totapuri mangoes with great results.

And don’t underestimate the power of fenugreek seeds! They add a unique, slightly bitter note that’s so characteristic of South Indian cooking. They’re small but mighty!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the coconut paste. Grind the coconut, green chili, and cumin seeds with a little water to form a coarse paste. Set this aside.
2. Next, whisk the thick curd until it’s nice and smooth. This helps it blend seamlessly into the curry later.
3. In a pan, add the chopped mangoes, turmeric powder, red chili powder, salt, and a splash of water. Cook over medium heat for about 5 minutes, or until the mangoes start to soften.
4. Now, add the coconut paste to the pan with the mangoes. Simmer for another 5-7 minutes, stirring occasionally, until everything is well combined.
5. Turn off the heat and gently mix in the beaten curd and jaggery. The residual heat will cook the curd without curdling it.
6. Time for the tempering! Heat the coconut oil in a small pan. Add the mustard seeds and let them splutter. Then, add the fenugreek seeds, dried red chili, and curry leaves. Sauté for a few seconds until fragrant.
7. Finally, pour the tempering over the curry and give it a good mix. And that’s it! Your Mango Coconut Curry is ready to serve.

Expert Tips

• Don’t overcook the mangoes! You want them to hold their shape a little.
• Be gentle when mixing in the curd. High heat can cause it to split.
• Adjust the amount of green chili and red chili powder to your spice preference.
• A pinch of asafoetida (hing) in the tempering adds a lovely depth of flavor.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the thick curd for a plant-based yogurt – cashew or coconut yogurt work really well.
• Spice Level Adjustment: If you like it milder, reduce the amount of green chili and red chili powder. For extra heat, add a pinch of cayenne pepper.
• Regional Variations: My friend from Kerala adds a small piece of kokum to the curry for a lovely tang. In Tamil Nadu, some people use tamarind paste instead of jaggery.
• Festival Adaptations: This curry is a wonderful addition to an Onam Sadya – the traditional vegetarian feast served during the Onam festival in Kerala.

Serving Suggestions

This Mango Coconut Curry is fantastic with steamed rice. It also pairs beautifully with roti or appam (a type of South Indian pancake). A side of papadums adds a nice crunch. I love serving it with a simple vegetable stir-fry for a complete meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What type of mango is best for this curry?

Alphonso mangoes are ideal, but any sweet and slightly tart mango will work. Kesar, Totapuri, or even Kent mangoes are good options.

Can I use store-bought coconut paste instead of grinding fresh coconut?

You can, but the flavor won’t be quite as vibrant. If using store-bought paste, look for one that’s unsweetened and doesn’t contain any preservatives.

How can I adjust the sweetness of the curry?

Adjust the amount of jaggery (or brown sugar) to your liking. You can also add a squeeze of lemon or lime juice for extra tang.

What is the role of fenugreek seeds in this recipe?

Fenugreek seeds add a unique, slightly bitter flavor that’s characteristic of South Indian cuisine. They also have a wonderful aroma.

Can this curry be made ahead of time?

Yes! You can make the curry a day or two in advance. The flavors will meld together beautifully. Just add the tempering right before serving.