Buttermilk Mango Curry Recipe

Name: Buttermilk Mango Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup grated unsweetened coconut; 1/4 teaspoon cumin; 1/2 teaspoon cayenne; 1/4 teaspoon turmeric; 1 ripe but firm mango; 2 green chilies (Serrano or Thai), split; 1 teaspoon salt; 2 cups buttermilk; 1 1/2 tablespoons vegetable oil; 1/2 teaspoon mustard seeds; 1/4 teaspoon fenugreek seeds; 1 dried red chili; 10 to 12 curry leaves

Servings: persons

1/2 cup grated unsweetened coconut
1/4 teaspoon cumin
1/2 teaspoon cayenne
1/4 teaspoon turmeric
1 ripe but firm mango
2 green chilies (Serrano or Thai), split
1 teaspoon salt
2 cups buttermilk
1 1/2 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1 dried red chili
10 to 12 curry leaves

1
In a blender, combine the coconut, cumin, 1/4 teaspoon cayenne, 1/8 teaspoon turmeric and 1/2 cup of water.
2
Blend to a paste.
3
Peel, seed and cut mango into 1/2-inch cubes (about 1 cup).
4
In a saucepan, combine the mango, green chilies, remaining cayenne and turmeric, salt and 1 cup water.
5
Simmer until the mango is soft.
6
Add the coconut paste and buttermilk and stir over medium heat; do not let it boil.
7
When the mixture is hot, remove it from the heat.
8
In a small pan, heat the oil over medium-high heat.
9
Add the mustard seeds and cover.
10
After the seeds begin popping, add the fenugreek and chili.
11
When the fenugreek is toasted, toss in the curry leaves, then pour this into the buttermilk mixture.
12
Serve warm over rice.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup grated unsweetened coconut, 1/4 teaspoon cumin, 1/2 teaspoon cayenne, 1/4 teaspoon turmeric, and more.

Yes, Buttermilk Mango Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttermilk Mango Curry

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