Uppumaanga Curry

The very mention of the word “uppumaanga” makes me nostalgic and my mouth water. Am sure that’s the case with you too. “Uppumaanga” is a malayalam word for raw mangoes preserved in brine (salted water). As they are preserved in brine, they last for a very long time. I guess the most common recipe with uppumaanga is uppumaanga chammanthy (a sort of pickle/chutney). However at home we used to have this uppumaanga chaaru (gravy) for lunch.

A little background info about these mangoes…this time when we came back from India we had some weight issues (for the luggage & for us as well ;) ). We did all sorts of packing/unpacking to meet the weight requirements of the airline. After numerous efforts my father in law suggested that we should keep aside the uppumaanga. That time my mother in law said we should take it even if  we dont take anything else. She had her reasons…. these mangoes came from a particular maavu (mango tree), which was planted by Jose’s grandfather. He passed away quite a while ago, so I haven’t had the opportunity of meeting him. That moment seeing mummy’s attachment towards those mangoes, I decided to bring them.

Many a times it is said that the fruits of your labor may not be enjoyed by you but by the generations to come, how true! Though I wasn’t fortunate to meet Jose’s grandfather, I was lucky to enjoy the fruits of his labor. May be this can be an inspiration for all of us.

Now coming to the recipe, this is a typical Kerala dish, with coconut based gravy and its a great side dish for rice. We always need a “chaaru” (gravy) for rice and kachimoru is the standard one. For a change, you can try this and trust me its really hard to resist anything with uppumaanga. You need to have it at least once to know what I am saying :)

Here is the recipe:

1. Uppumanga (salted mango) – 2 medium size
2. Green chilly – 3-4
3. Grated coconut – 3/4 – 1 cup
   Small onion – 1
   Garlic – 1 small piece
   Jeera – a pinch
   Turmeric powder – 1/4 tsp
4. Water – 2 – 2.5 cups
5. Small onion -3
   Red chilly – 2
   Mustard seeds – 1/4 tsp
   Curry leaves
6. Salt
   Coconut oil

Cut the mangoes into bite size pieces. Cook the mango & green chilly in 2- 2.5 cups water.  Grind together number 3 ingredients with enough water into a smooth paste. When the mangoes become soft, add the ground paste & salt. Mix well. Bring it to a boil & remove from fire.

Heat oil in a pan & splutter mustard seeds. Add thinly sliced small onion, red chilly & curry leaves. Fry it till the onion becomes golden brown. Pour it over the curry. Serve with rice.

Notes: Since the mangoes are preserved in salted water, you have to be careful when adding salt to the curry. It will take a few hours for the flavor to set in, so plan your cooking accordingly.

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