Vishu special mambazha madhura curry: A taste of Kerala's golden summer

Summer in Kerala begins not with the heat, but with the scent of ripe mangoes. By April, mango trees stand heavy with golden fruit, and in kitchens across the state, the rhythm of the season takes over.

And when Vishu arrives, so does mambazha madhura curry – a dish that defines the spirit of the season. Sweet, tangy, comforting and deeply nostalgic, this curry brings the taste of summer and the warmth of tradition to every sadya spread.

Ingredients
6 to 8 ripe nattumanga (small Kerala mangoes), peeled (with the seed)
1 cup grated coconut
2 dried red chillies
1/4 tsp cumin seeds
1/2 tsp chilli powder
1 to 2 tbsp jaggery (as per desired sweetness)
Salt to taste
Water as needed
For tempering
1 tbsp coconut oil
1/2 tsp mustard seeds
1 to 2 dried red chillies
A few curry leaves

Preparation
In a clay pot or regular pan, place the peeled mangoes with a pinch of salt, chilli powder and water to cover it
Cover and cook on medium heat until the mangoes are soft but still holding their shape
Grind grated coconut, dried red chillies, and cumin into a smooth paste with a little water from the pot
Add the ground coconut mixture to the cooked mangoes
Stir gently and let it simmer for a few minutes
Add jaggery and adjust sweetness to taste
Cook for a couple more minutes, letting all the flavours blend
Do not allow it to boil for more than a minute
Heat coconut oil in a small pan
Splutter mustard seeds, add dried red chillies and curry leaves
Pour this tempering over the curry.

Serve as part of a Vishu sadya or with plain rice. The curry gets even more flavourful as it rests.