At my home-grown dinner club in Cyprus, this is one of the south Indian themed dishes I make for guests. This sweet and spicy coconut mango chickpea curry brings all the flavours of Kerala to my table. The flavours remind you of the tropical coastal lifestyle of Kerala. It is the perfect way to travel through your plate to Kerala.
You need two mangos for this curry, one for cutting into cubes and the other for blending with spices to create a mango curry paste! I use canned chickpeas here.
1 large red onion, sliced
1 can of chickpeas
2 medium ripe mangos 1 chopped, 1 for purée
4 tbsp Coconut oil or ghee
2 tbsp coconut oil or ghee
1 tbsp ginger garlic paste
1/4 tsp turmeric
½ tsp ground coriander
1 tsp red chili powder ½ for mild curry,
1/2 can coconut cream
12-18 curry leaves
1/2 tsp mustard seeds
1/2 can thick coconut milk
1/2 cup water
3 tbsp coconut yogurt optional
salt to taste
Heat the 4 tbsp oil over medium heat. Add sliced onions and cook for about 2 minutes before adding ginger and garlic. Cook for 1-2 minutes before adding ground spices (turmeric, coriander, red chili powder). Stir in the spices for a couple of minutes or till the raw smell of the spices disappears. Take pan off heat. Cool.
Blend the contents of the saucepan with one mango and coconut cream. It should form a creamy paste.
Add the 2 tbsp oil to the pan over medium heat. Add the black mustard seeds and curry leaves; let it crackle for a minute. Add chickpeas and cubed mango. Stir for 2 minutes before adding mango paste and water. Bring to a boil, reduce heat to low, cover, and simmer for 10 minutes.
Add coconut milk and salt to taste. Cook for 4 minutes over low flame. Stir in yogurt and switch off the fire.
Top with crunchy curry leaves, cilantro, and yogurt.
Serve hot with plain or cold as a soup for the summer.
Serene hosts The Best Exotic Kerala Kitchen Dinner Clubs in Cyprus. Bookings can be made through her Instagram page or by calling her on 99 222462
