Ripe Mangoes in Coconut Yogurt Sauce: Maampaza Kaalan


This irresistible delicacy is a staple for lunch during the mango season. Golden, ripe mango slices and large mango seeds float in a mouthwatering thick coconut and yogurt sauce, colored yellow with turmeric and garnished with fresh green curry leaves and mustard seeds—a feast for the eyes and the mouth.

2 ripe mangoes
Salt to taste
½ teaspoon turmeric powder
3 cups freshly grated coconut
4 fresh green chilies (serrano or Thai) (less for a milder taste)
1 teaspoon black pepper
1½ cups yogurt
2 tablespoons brown sugar

For seasoning and garnish:
1 tablespoon vegetable oil
1 teaspoon mustard seeds
1 dried red cayenne, serrano, or Thai chili, halved
½ teaspoon fenugreek seeds
12 to 15 fresh curry leaves

Wash and peel the mangoes. Cut them into medium-sized cubes. Do not discard the seeds. In a heavy saucepan, combine the mango pieces and seeds with two cups of water. Sprinkle salt and turmeric on top, and cook over medium heat for five to six minutes. Meanwhile, grind the coconut, green chilies, and black pepper with just enough water to make a thick, smooth puree. Add the coconut puree to the cooking mango pieces, stir, and simmer for five minutes. With a large spoon, beat the yogurt into a smooth, thick liquid, and pour it over the mango pieces. Reduce the heat, and simmer. When the liquid in the pot starts bubbling, remove it from the stove, sprinkle brown sugar on top, and stir gently. Heat the oil in a skillet, and add the mustard seeds. When the mustard seeds start sputtering, add the halved red chili pepper, fenugreek seeds, and curry leaves, and remove it from the stove. Pour this over the cooked curry. Serve hot with rice.

Makes 4 to 6 servings if served with another curry, as is traditional.