Matta Rice, Manga Curry and Vendakka Mezhukkupuratti

Ingredients

• 2 medium Raw Mango (Peeled and cubed)
• 1 cup Fresh Grated Coconut (Tightly packed)
• 3 Green Chilli (Adjust to your spice preference)
• 0.5 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 0.5 tsp Kashmiri Red Chilli Powder (Primarily for color)
• 1 tsp Jaggery Powder (Optional, to balance sourness)
• 1 tsp Salt (Adjust to taste)
• 1.75 cup Water (1.5 cups for cooking and 0.25 cup for grinding)
• 2 tbsp Coconut Oil (Essential for authentic flavor)
• 1 tsp Mustard Seeds
• 2 Dried Red Chilli (Broken in half)
• 0.25 tsp Fenugreek Seeds
• 1 sprig Curry Leaves (About 10-12 leaves)

Instructions

1. 1

   Prepare Mango and Coconut Paste

   • Wash, peel, and chop the raw mangoes into 1-inch cubes, discarding the hard inner seed.
   • In a high-speed blender, combine the grated coconut, cumin seeds, and green chillies.
   • Add 1/4 cup of water and grind to a very smooth, fine paste. Add a splash more water only if needed for grinding. Set aside.
2. 2

   Cook the Mango

   • Place the chopped mango pieces in a medium-sized pot or clay pot (manchatti).
   • Add the turmeric powder, Kashmiri red chilli powder, salt, and 1.5 cups of water.
   • Stir well, bring to a boil over medium heat, then reduce heat and simmer for 8-10 minutes, or until the mango pieces are tender but still hold their shape.
3. 3

   Combine and Finish the Curry

   • Once the mango is cooked, reduce the flame to its lowest setting.
   • Pour the ground coconut paste into the pot. Gently stir to combine everything.
   • Add the powdered jaggery (if using) and stir until it dissolves completely.

Ingredients

• 500 g Okra (Washed, dried thoroughly, and chopped into 1-inch pieces)
• 0.75 cup Shallots (Thinly sliced)
• 3 tbsp Coconut Oil (Preferably virgin coconut oil for authentic flavor)
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chilies (Broken into halves)
• 1 sprig Curry Leaves
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Salt (Or to taste)

Instructions

1. 1

   Prepare the Okra

   • Wash the okra thoroughly. Spread them on a clean kitchen towel and pat them completely dry. Let them air dry for at least 30 minutes if possible. This step is critical to prevent the dish from becoming slimy.
   • Once completely dry, trim the tops and tails of the okra. Chop them into 1-inch thick rounds.
2. 2

   Temper the Spices

   • Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter completely.
   • Add the broken dried red chilies and curry leaves. Sauté for about 30 seconds until the chilies darken slightly and the curry leaves turn crisp.
3. 3

   Fry the Okra

   • Add the chopped okra to the pan, spreading it in a single layer as much as possible. Do not cover the pan.
   • Stir-fry on medium to medium-high heat for 8-10 minutes, stirring occasionally. The initial sliminess will appear and then gradually disappear as the moisture evaporates. Continue cooking until the okra pieces are lightly browned at the edges.
4. 4