Department of Cultural Affairs, Government of Kerala

Kerala Culture

Mango Mappas

Raw mango cut lengthwise – 2 cups
Onion cut lengthwise – 1 cup
Green chilly cut lengthwise – 8 nos
Ginger cut long – 2 tsp
Garlic cut long – 1 tsp
Tomato cut lengthwise – ¼ cup
Chili powder – ½ tsp
Pepper powder – ¼ tsp
Coriander powder – 2 tsp
Turmeric powder – ¼ tsp
Garam masala powder – ½ tsp
Thin coconut milk – 1 ½ cup
Thick coconut milk – 1 cup
Curry leaves – as required
Mustard seeds – 1 tsp
Dried red chilies – 3 nos
Shallots cut into round pieces – 2 tsp
Oil – as required
Method of Preparation:
In a thick bottomed pan, cook raw mango with green chilies, dry powders (except pepper powder) and salt. In a pan add oil. Add onion, ginger, garlic and sauté well. Keep this aside. When the water reduces from the mix, add thin coconut milk. Let it thicken. Add thick coconut milk and onion mixture to it and mix well. In a pan add oil and splutter mustard seeds. Add red chilies, curry leaves and shallots. Sauté and add this to the mappas.


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