With the Season of Mangoes & Jackfruits, some recipes pop out frequently in an Indian Kitchen. This is one Curry which pops out in our kitchen during Mango season, a family recipe made with Ripe /slightly ripe Mangoes.  This is a Curry and when we say a Curry with Ripe Mango(mambazham), Mambazha Pulissery tops the list in Kerala Cuisine.  But this Pazhutha Manga Curry/Sweet Mango Curry is an equivalently tasty and under-rated curry, which has not found its way into most kitchens.  This recipe is from my MIL's repertoire.  A family recipe made when Mangoes are in season, and my Mil prefers to make this recipe with the Salem Mangoes - the long, not sour ones, slightly ripe but yet raw ones tastes great when converted into this Sweet Mango Curry.  

    At home, we call it Manga Curry or Pazhutha Manga Curry.  And we have it as a curry, a side dish to go along with Rice. The Mangoes are used with the skin, and we add the Seed with a bit of flesh into the Curry.  This Pazhutha Manga Curry is Sweet, slightly sour and spicy - a combination of tastes which makes this an excellent combo with Rice.  And if you are a Mango person and if you love slightly sweet & sour combos, then this curry is sure to appease your taste buds.  This Pazhutha Manga Curry has to be sweet, a bit sour; sometimes with a hint of hot spices. In fact, it is a fine balance between all these flavours.

PAZHUTHA MANGA CURRY - SWEET MANGO CURRY

    Mangoes always takes me back to memories of an anecdote my Mother shared with me when I was a kid -

     It was from a Malayalam Poem named MAMBAZHAM (Ripe Mango), written by Vylopilli Sreedhara Menon. The gist of the poem is - about the sad memories of a mother who had lost her child recently. A ripe mango falling from a Mango tree in her courtyard, regretfully and with a sense of loss reminds the Mother, that she had scolded her child from plucking the Mango flower blooms.  She had warned the enthusiastic child who came with a bunch of Mango blooms in his hands that plucking the blooms will spoil the yield.  Regretfully, the child said that he would never ever go near the tree again, even to pluck ripe mangoes.  And even before the Mangoes ripened, the child had passed away. The Poet through his golden letters reminds us that Children are incarnations of God, and their innocent words could come true.

I wanted to make it up to keep a note of this poem in one of my posts, and here it goes like this...

ANGAMALY MANGA CURRY - RAW MANGO CURRY WITH COCONUT MILK

ANGAMALY MANGA CURRY - RAW MANGO CURRY WITH COCONUT MILK

INGREDIENTS :

For Angamaly Manga Curry :

To Crush(using Hands):

For Tempering :

METHOD :

• Peel, cut and discard the seed from the Mango, cut it into pieces & keep it aside.
• Finely chop Shallots, Ginger & slit Green Chillies into two.
• Add the above ingredients into an Earthen Pot/Pan along with Curry Leaves.
• Gently crush the ingredients using your hand, mix it thoroughly for a few minutes until the ingredients seem to be well crushed.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder along with a dash of Salt to the crushed ingredients.
• Pour the Coconut Oil to the above and gently crush the ingredients using your hands.  
• Mix it thoroughly for a few minutes.
• Pour in the Vinegar to the Masala and again mix all the ingredients. 
• Once all the ingredients are well incorporated, the Masala for the Manga Curry is ready.
• Pour in the Thin Coconut Milk and mix it again.
• The Masala should get evenly mixed along with the Coconut Milk.
• Now add Mango Pieces to the Manga Curry mixture.
• Now you have to mix it carefully, gently swirl it using your hand(just clockwise).
• Add enough Thin Coconut Milk so that it covers the ingredients.
• Switch on the flame and place the Earthen Pot/Pan over it.
• Cook the Angamaly Manga Curry on a medium flame.
• Cook until the Mango Pieces turn soft and cooked(it shouldn't be overcooked).
• Gently stir the Curry at regular intervals, otherwise, the Coconut Milk may get curdled.
• Now Pour the Thick Coconut Milk and cook the Angamaly Manga Curry on a very low flame for a minute or two.  
• Gently swirl the Pan at intervals at this stage.
• Switch off the flame and leave the Angamaly Manga Curry aside.
• Meanwhile, heat Coconut Oil in a Pan, splutter Mustard Seeds & Fenugreek Seeds.
• Add finely chopped Shallots and Curry Leaves to the above and saute until shallots turn into light brown in colour.
• Pour the Tempering over to the Angamaly Manga Curry and mix it gently.
• Serve Angamaly Manga Curry/Raw Mango Curry with Coconut Milk along with Kerala Matta Rice or Steamed Rice.

ANGAMALY MANGA CURRY - RAW MANGO CURRY WITH COCONUT MILK

NOTES :

• Adjust the number of Green Chillies and the amount of Red Chilli Powder to suit your spice level.
• We love spicy curries at home and as the curry should be in bright yellow colour, I have used more Green Chillies and a bit of Red Chilli Powder to spice up this Angamaly Manga Curry.
• Fresh home-made Coconut Milk adds more flavour and taste to the Curry.
• Cut Mangoes into the desired size.
• Care should be taken while cooking the Mangoes, cooked Mangoes tend to get mashed up if you mix the curry with a ladle.  
• So while cooking the curry mix the ingredients by swirling the pan.
• If the Mango is not sour enough, can add an extra bit of Vinegar to add sourness to the curry.
• Crushing the ingredients using the hand gives a unique taste and flavour to the curry.
• Once the Angamaly Manga Curry is cooked, leave it aside for at least 2-3 hours so that the taste and flavours get well infused into the Curry.

Traditional and Nutritious Pazhangkanji/Pazhaya Sadham/Neeragaram

Neeragaram: The Ancient Fermented Rice Breakfast of Kerala

Traditional and Nutritious Pazhangkanji/Pazhaya Sadham/Neeragaram

    Uppu Karuvadu, Oora Vacha Soru—a lyric from a popular Tamil movie song—refers to the traditional dish of soaked and fermented leftover rice known as Pazhankanji, Pazhaya Sadham, or Neeragaram. This simple yet nutritious dish is a staple in South Indian cuisine, celebrated for its nutritional benefits, health-boosting properties, and refreshing taste.

The Nutritional Power of Fermented Rice

    Pazhankanji is made by soaking cooked rice in water overnight, allowing it to ferment mildly. This fermentation process not only enhances the flavour and taste, but also significantly boosts the nutritional value. Adding thick curd or yogurt and a pinch of salt further enriches the dish, making it a wholesome breakfast option. A sprinkle of crushed shallots and bird's eye chillies (Kanthari Mulagu) adds seasonal flavours and additional health benefits.

From Peasants to Royals: The Journey of Pazhankanji

    Originally created to prevent food wastage in the absence of refrigeration, Pazhankanji became a vital breakfast for hard-working peasants. It provided sustained energy and kept them full until the next meal. However, this humble dish soon transcended social boundaries, captivating the taste buds of both royals and common folk alike. Revered as 'Amrut' (nectar) by the great Malayalam poet Kunjan Nambiar, Pazhankanji is cherished for its cooling properties and refreshing nature.

The Traditional Preparation of Neeragaram

    To prepare Pazhankanji, soak leftover rice in ample water in an earthen pot overnight. The next morning, add curd, crushed shallots, bird's eye chillies, a small piece of ginger, and a few curry leaves. Gently mash the ingredients with a wooden ladle or your hands to create a cool, refreshing, and nutritious breakfast packed with health benefits.

Health Benefits of Pazhankanji

    The cooling nature of Pazhankanji soothes the body and aids digestion. I have been making this dish for over 18 years, initially for my husband to help alleviate the symptoms of haemorrhoids. Many have suggested Pazhankanji as an effective home remedy for this condition. Ingredients like shallots and bird's eye chillies heal internal wounds, ginger aids digestion, and curry leaves help reduce high blood pressure. Today, I prepare this dish at least 3–4 times a week, and even my husband's Malay colleagues have embraced it.

A Memorable Scene from Kalipattam

    I can never forget the dialogue delivered by actor Mohanlal in the Malayalam movie 'Kalipattam'. He describes the perfect preparation: "Take the Rose Chambavu Rice in a wide porcelain bowl, pour some thick curd into it. Mash it up... mash it up... Add some Pazhuratha Manga Curry cooked with slit green chillies (ripe mango curry), mix it, and gobble it up... You can feel your system cooling down. It’s heavenly indeed." He concludes with, "ithu muzhuvanum Proteinna" (It's filled with protein). Every time I watch the movie, his description makes me crave this delicious Pazhankanji.

Discover more Kanji (Congee) Recipes for a nutritious and stomach-soothing experience. Click here...

How to Make Neeragaram - Traditional Pazhaya Sadham (Pazhankanji)

    Neeragaram, also known as Pazhaya Sadham or Pazhankanji, is a classic South Indian fermented rice dish made from leftover rice. This ancient Kerala breakfast is not only refreshing but also packed with nutrients and health benefits. Follow this simple recipe to prepare this traditional delicacy.

Ingredients

For Pazhangkanji/Neeragaram:

Method

Preparing the Base

• In a wide bowl, preferably an earthen pot, add the leftover cooked rice.
• Pour in 1 to 1 1/2 cups of water at room temperature.

Fermentation

• Cover the pot and leave it aside overnight. 
• This allows the rice to ferment, transforming it into a nutritious and flavourful dish.

Adding Yogurt

• The next morning, add a cup of thick yogurt/curd to the rice and water mixture.
• This could be done the next day morning, if you prefer a fresh tasting neeragaram.
• Some prefer to add curd while soaking the rice in water.  This step aids in the fermentation process, enhancing the dish's flavour and nutritional value.

Seasoning

• Sprinkle salt to taste. 
• Add finely chopped or slightly crushed shallots, bird’s-eye chillies, ginger, and curry leaves.

Serving

• The next morning, mash the ingredients with a wooden ladle or your hands. 
• This ensures all the flavours meld together perfectly.

Serving Suggestions:

    Pazhankanji pairs wonderfully with various accompaniments such as pickles, chammanthi (coconut chutney), puzhukku (mashed vegetables), steamed tapioca, fish curry (preferably a day old), mango curry, or any thoran (stir-fried vegetables). For dried fish enthusiasts, a side of dry fish curry or fry elevates the dish to another level. You can also enjoy it plain, relishing the cooling sensation as it moves through your digestive system.

Food as Medicine: The Benefits of Neeragaram (Pazhaya Sadham/Pazhankanji)

    Day-old fermented rice, known as Neeragaram, Pazhaya Sadham, or Pazhankanji, is both delicious and nutritious.

• Enhanced Nutrients: Fermentation increases nutrient and energy content.
• Rich in Minerals: Contains potassium, iron, calcium, magnesium, and selenium, beneficial for bones.
• Prevents Hypertension: Helps prevent high blood pressure.
• Cancer Prevention: Antioxidants believed to prevent cancer.
• Vitamin-Rich: High in Vitamin B6 and B12.
• Healthy Probiotics: Curd/yogurt adds probiotics for gut health.
• Digestive Aid: Easily digestible, controls acidity, prevents ulcers, and eases constipation.
• Supports Lactation: Beneficial for lactating mothers.

*Disclaimer

    Please remember, these treatment options are only meant as guidelines and in no way replace the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for informational purposes only.