Green Mango Ozhichu curry with Coconut Milk



  1. Green mango – 2 numbers; medium
  2. Onion – 1 medium; thinly sliced
  3. Greenchillies – 3 numbers; slit
  4. Curry leaves -a  few
  5. Ginger – 1 tbsp; julienned
  6. Salt – to taste
  7. Coconut oil – 1 tbsp
  8. Coriander powder – 2 level tbsps.
  9. Kashmiri chilly powder – 1 level tbsp.
  10. Turmeric powder – 3/4 tsp.
  11. Thin coconut milk/Randaam paal – 2 cups
  12. Thick coconut milk / Onnam paal – 1 cup
  13. Sugar – a pinch

For tempering:-

  1. Coconut oil – 1 tbsp.
  2. Methi seeds – 1/4 tsp.
  3. Mustard seeds – 1 tsp.
  4. Shallots – 2 tbsps.; thinly sliced
  5. Curryleaves – a few


  1. Mix together the sliced onions, ginger, greenchilly, curry leaf, coconut oil and salt very well using your hand. Keep this mixture aside for 15 minutes.
  2. Peel the green mangoes and cut them into thin slices.
  3. Add the mango slices, coriander, chilly and turmeric powders and mix. Add the thin coconut milk and enough salt. Bring this mixture to a rolling boil.
  4. Cover and cook for 10 minutes Add the thick coconut milk and sugar. Remove from heat.
  5. In a wok, heat the coconut oil. Add the mustard seeds and allow them to pop. Stir in the methi seeds and fry for a minute. Add the sliced shallots and curry leaves. Fry till the shallots turn golden brown in colour. Pour this seasoning over the curry.
  6. Serve the maanga curry with rice.
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