A typical traditional dish made at most of the homes in Kerala, on days when something has to be made quickly and when vegetables are less in stock. These brined mangoes used to always be there in stock in every home in Kerala in 'bharanis' during those olden days.
Now they are readily available in packets at the supermarkets!
3-4 uppumanga/tender mangoes in brine
2 green chillies
1/2 cup grated coconut
1 cup whisked yoghurt or buttermilk
1/2 tsp mustard seeds
2 whole red chilies
few curry leaves
1 Tbsp coconut oil
- Roughly chop the uppumanga/tender mangoes in brine.(Discard the seed if it is not tender)
- Coarsely grind the mango pieces with the green chillies and keep aside.
- Grind the coconut adding little water to a very fine paste.
- In a bowl mix the grinded coconut, crushed mango and chilli. Pour the whisked yoghurt on top and mix everything well.
- Heat coconut oil in a small pan. Add the mustard seeds. Once they start to splutter add the whole red chillies(broken into pieces). Switch off the flame and then add the curry leaves.
- Pour this into the yoghurt, mango and coconut curry. Mix well and keep covered for few minutes.
- Serve with hot steamed rice, any stir fried vegetable, pappad and pickle or mulakku kondattam.
* Check for salt, only just before serving as usually salt is not required as the mangoes are already salted.
* You can even add a small piece of ginger while grinding the coconut.