Raw Mango and yellow cucumber curry is a typical kerala dish called Vellarikkai Mangai mor kootan. The vegetables are cooked in the gravy of coconut and curd.
Medium sized raw mango - 1 no
Yellow cucumber - 1 small
Salt - to taste
Turmeric powder - ¼ tsp
Thick unsour curd - 1 ½ cups
FOR WET GRINDING
Freshly grated coconut - 1 ½ cup
Green chillies - 6 nos
Cumin seeds - ½ tsp
Black pepper - ½ tsp
Coconut oil - 1 tbsp
Mustard seeds - 1 tsp
Methi seeds - ½ tsp
Red chillies - 2 broken
Curry leaves - 2 sprigs
Wash and peel the skin of mango and cut into big square pieces.(remove the seed)
Wash and peel the skin of cucumber, remove the seeds and cut into big square pieces.
Boil the mango and cucumber together with water adding salt and turmeric powder.
Cook the vegetables till it becomes tender.
Grind together freshly grated coconut with green chillies, cumin seeds and black pepper to a fine paste.
Add the ground mixture to the boiling vegetables and simmer for few minutes.
Add thick beaten unsour curd and mix well and remove from fire before it starts boiling.
Season it with mustard seeds, methi seeds, broken red chillies and curry leaves.
Mangai vellarikkai curry is ready to serve with white rice.
You can use ash gourd.Raw mangoes are the seasonal ones, so without raw mangoes you can preapare this curry just by doubling the quantity of the curd for the taste of sourness. But the taste of raw mango is awesome and cannot be match with curd.