Vellarikka Manga Curry (Cucumber Mango Pulissery) Recipe
Vellarikka Manga Curry, also known as Cucumber Mango Pulissery, is a delectable dish from the heart of Kerala. This flavorful curry blends the coolness of cucumber with the tanginess of raw mango, all beautifully enhanced with a coconut-based gravy. The dish is lightly spiced with green chilies and turmeric, giving it a fresh, zesty kick. A traditional Kerala preparation, it makes for a perfect lunch or dinner when paired with steamed rice and a side of vegetable thoran.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cucumber (peeled and diced) | 1 |
| Mango (Raw, peeled and diced) | 1 |
| Green Chilies (slit) | 2 |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Water | 1 cup |
| Fresh Coconut (grated) | 1/4 cup |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (split) | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
| Dry Red Chilli | 1 |
| Salt | To taste |
Preparation Time:
- 10 minutes
Cooking Time:
- 10 minutes
Total Time:
- 20 minutes
Servings:
- 4
Cuisine:
- Kerala Recipes
Course:
- Lunch
Diet:
- Vegetarian
Instructions:
-
Grind the Coconut Paste:
Begin by preparing the coconut paste for the curry. Take the grated fresh coconut, cumin seeds, and one of the green chilies, and grind them together with a little water until it forms a smooth paste. Set this mixture aside. -
-
Cook the Vegetables:
In a pan, add the diced cucumber, raw mango, slit green chilies, turmeric powder, salt, and water. Cook the vegetables on medium heat until they become tender but still retain a firm texture. If you prefer a quicker method, you can cook the vegetables in a pressure cooker for just one whistle. -
Add the Coconut Mixture:
Once the vegetables are cooked, add the prepared coconut paste to the pan. Stir everything together and let it simmer for about 2 minutes to allow the flavors to blend. Turn off the heat once done. -
Prepare the Tadka (Tempering):
In a small frying pan or tadka pan, heat some oil. Add mustard seeds and urad dal to the hot oil. Let them crackle. Then, add the dried red chili and curry leaves to the pan. Allow everything to splutter and release their aromas. -
Combine the Tadka with the Curry:
Pour the prepared tadka over the simmered Cucumber Mango Pulissery and mix gently to combine all the flavors. -
Serve:
Your Vellarikka Manga Curry is now ready to be enjoyed. Serve this Kerala-style curry along with hot steamed rice for a satisfying meal. You can also pair it with a side dish like Idichakka Thoran (Young Jackfruit with Spiced Coconut) for a traditional Kerala lunch or dinner.
Tips:
- Adjusting Spices: If you prefer a spicier version, you can add more green chilies while cooking the vegetables or in the coconut paste.
- Consistency: For a thinner consistency, feel free to add a little more water to the curry while cooking the vegetables.
- Serving: This curry is best enjoyed fresh, but it can be stored in the refrigerator for a day or two. Reheat before serving.
Enjoy the delightful tanginess of raw mango and the cooling crunch of cucumber in this delicious and wholesome curry!
