Chembu Pachamaanga or Taro Green Mango curry


  1. Taro root – 2 cups; cut into small cubes
  2. Potato – 1/2 cup; cut into small cubes
  3. Greenchilies – 3 numbers; slit
  4. Salt to taste
  5. Thin coconut milk or randaam paal – 1.5 cups
  6. Sour green mango – 1/2 cup (sliced)
  7. Thick coconut milk – 1/2 cup
  8. Hing – 1/2 tsp.

For tempering:-

  1. Coconut oil – 1 tbsp.
  2. Mustard seeds – 1 tsp.
  3. Fenugreek/Uluva – 1/4 tsp.
  4. Dry red chillies – 2 numbers
  5. Curry leaves – a few


  1. Mix together the taro, potato, greenchillies, thin coconut milk and salt in a sauce pan & bring the mixture to a rolling boil. Add the mango slices & cover cook for 20-25 minutes or till the veggies are cooked and the gravy has thickened.
  2. Add the thick coconut milk and hing and remove from heat.
  3. Heat coconut oil in a wok and splutter the mustard seeds. Stir in the fenugreek and cook for a few seconds. Add the dry red chillies and curry leaves. Pour this seasoning over the curry.
  4. Serve this curry with rice.
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