Uppumanga/Mango in brine Curry

Uppumanga Curry


1. Uppumanga / raw mango in brine – 150gm (3 – 4 small)

2.   Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp (optional)

Green chilies – 2 – 3, slit

Curry leaves – A few

Water – 1.5 – 2 cups

3. Grated coconut – 3/4 – 1  cup

Shallots – 2-3

Cumin seeds – 1/4 tsp

4. Coconut oil – 1 tbsp

Mustard seeds – 1/2 tsp

Dry red chilies – 2, broken

Shallots – 2, sliced



1. Cook the mango slices in its brine ( or 1.5 cups of water if the mangoes are very sour) with turmeric powder, chilly powder, curry leaves and green chilies till soft.

2. Grind the coconut, cumin seeds, and the pearl onions to a fine paste.

3. Add this coconut paste to the cooked mango and mix well.  Add hot water, if its very thick. Cook for a few minutes and remove from heat.


4. In a small pan, heat oil over medium-high. Splutter mustard seeds and fry dry red chilies and shallots. Fry until shallots turn golden and pour this to the mango curry. Serve hot with rice.


Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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