Book Review and Pazha Manga Curry/ Ripe Mango Curry

The book features recipes for authentic syrian christian dishes that include vegetarian and non-vegetarian categories. Being a Syrian Christian myself, the book features a lot of the traditional favourites. The history of the Syrian Christian is briefly accounted for and the recipes speak of a blend of Indian and European cuisine.

Although all the dishes can be adapted to suit a palate, nothing beats the authentic style of Syrian Christian cuisine. The well captured pictures of each dish is what you get when you follow the recipes to a T. I can vouch for that. Each recipe is provided a history of the concerned dish. The only drawback of the book is in it being a paperback..and the ingredients ushc as chillies, grated coconut and such given in grams. I prefer cup/tablespoon measurements. I guess it differs person to person..

The recipe I have for you from the book is Pazha Manga Curry or Ripe Mango Curry.

When mangoes are in season, this is a must in most homes, mine included. This is known by quite a few names according to the various regions in Kerala.. the other most common name being maga pachadi. This a sweet and sour curry. Served with white rice, this makes an excellent meal.

The recipe is as per the book but the quantity is not in grams.

Ripe Mangoes- 6 (preferably the small variety also known as country mangoes)
Green Chillies-6 (slit lengthwise)
Water- 250ml
Salt-1t
Shallots- 1/2 C (chopped)

Cook mangoes with the above in a heavy bottomed pan. You can either add the shallots at this stage or while making the gravy. What you see below is after the boiling stage.

The mangoes become soft and the flavours seep in at this stage.

Grind the above and add to the mangoes. Heat this on a low flame for 5 minutes and do not let it boil. The raw smell leaves the curry.




Saute the above when the mustard sputters in oil. The shallots should turn a golden brown. Pour this over the curry and the pazha manga curry is now ready to be devoured....