Home » Soups , Salads & Curry » Mambazha Nethrapazha Kalan


1.Ripe mango with sweet smell ( peeled off and cut into big pieces ) – 1 big
2.Nenthra pazham ( peel of the skin and cut straight into one inch piece) – 1 big
3.Green chilly – cut long – 3
4.Ginger – cut into small pieces – 1 table spoon
5.Chilly powder – 1 tea spoon
6.Salt – as required
7.Grated coconut – 1 cup
8.Turmeric powder – ½ tea spoon
9.Cumin seed – ½ tea spoon
10.Curd – 2 cup
11.Coconut oil – 2 table spoon
12.Mustard seed – ½ tea spoon
13.Red chilly – 3 cut into small pieces
14.Curry leaves – little
15.Chilly powder – ¼ tea spoon
16.Turmeric powder – ¼ tea spoon
17.Fenugreek powder – little
18.Pepper powder – ¾ tea spoon

Method of preparation

Take a cooker . Add the mango pieces and nethrapazha pieces and the ingredients from 3 to 6 and little water. Cook it till you get one whistle. Grind the coconut by adding cumin seed and turmeric powder. Add the curd into the cooked mango nethapazham and then add the coconut paste. Boil it. When it get boiled add little curry leaves and can remove from the flames. Then transfer the curry into the serving vessel.

Heat coconut oil in a pan. Add mustard seed, fenugreek , chilly, curry leaves and allow to splutter, then switch of the stove. Mix the ingredients from 16 to 19 and pour on the top of the curry beautifully. Don’t stir it. While serving make sure that you serve both the gravy and the fried . tasty and different Mambazha Nethrapazha Kalan is ready

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