Paavakka Maanga Kulambu Recipe
On March 15, 2017
Then there are certain dishes that can be made during a specific part of the year only as the vegetables used may be seasonal and available only during some specific months. Take the traditional spicy Paavakka Maanga Kulambu dish, which can only be cooked during that part of the year when unripe mangoes and bitter gourds are available at the same time. This simple yet classy dish has the bitterness of bitter gourds, the tanginess of unripe mangoes as well as the sweetness of coconuts, not to mention the spiciness of the condiments added into the gravy. A perfect accompaniment to rice for a relaxing weekend lunch with the family!
Here’s the recipe for making this yummy dish.
Bitter gourd – 1, thinly sliced
Unripe Mango – 1, thinly sliced
Onion – 1/2, thinly sliced
Green chillies – 3, sliced
Ginger garlic – 1 tsp each, chopped
Curry leaves – 1 sprig
Turmeric powder – 1 tsp
Coriander powder – 5 tsp
Chilly powder – 2 tsp
Salt – to taste
Thin coconut milk – 2 cups
Thick coconut milk – ½ cup
Mustard seeds – ½ tsp
Oil – as needed
Mix the turmeric, coriander and chilly powders to make a paste with water. Then sauté the pieces of bitter gourd, mango, chilly and ginger, garlic till they become soft. Stir in half the masala paste and cook with thin coconut milk till soft.
Heat oil in a separate pan and fry the mustard seeds, curry leaves and onion pieces for 2-3 minutes. Next add the remaining masala paste and continue sautéing. Finally add the vegetable mix and simmer for 10 minutes. Lastly, top up the gravy with thick coconut milk, stir and remove from heat. Serve warm with rice for that authentic Chettinad experience!