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Intro: Authentic, Creamy and every chunk of pumpkin offers you the goodness of Coconut milk



  • 1 raw mango cut, peeled and washed

  • 10-15 small onions or shallots (whole)

  • 1/2 a ginger julienned

  • 1 tsp plain vinegar

  • 3tbsp Resona Coconut oil 

  • 2 tbsp Coriander powder

  • 1/2 tbsp turmeric powder

  • 1 tbsp red chilly powder

  • A handful of curry leaves

  • 1 tin of Resona coconut cream

  • Salt as per taste

For the dressing:

  • 3 tbsp Resona coconut oil or ghee

  • 4-5 pieces of Curry leaves

  • 1 tsp of Mustard seeds 

  • 2-3 dried red chillies

  • 6-7 baby shallots


  1. In an earthen pot (preferably) or a dish, add the baby shallots, ginger, and vinegar along with curry leaves and start crushing the onions with the palm of your hands, almost like kneading a dough - do this for 5-6 minutes 

  2. Then, drizzle 3 tbsp of Resona Coconut oil, coriander powder, turmeric powder and chilly powder, and mix it with your hand. Add the cut raw mangoes and gently mix, making sure that the mangoes do not break. Let this rest for at least 30 minutes 

  3. After 30 minutes, mix the well-rested mixture with Resona Coconut cream and bring it to a low heat first, stirring once or twice, and add salt as per your taste

  4. Once the mixture is sufficiently hot, scrape out the excess coconut cream from the tin by adding warm water to it, and add that to the curry

  5. Give everything a stir and once the mangoes are soft and well cooked, turn off the heat.

  6. In another pan, add Resona coconut oil, and once the oil is hot, add your mustard seeds, when they splutter, add curry leaves, dried red chillies, and baby shallots, once the shallots are slightly translucent, pour this over your Angamaly curry and serve

  7. Enjoy this curry with rice, malabar parotta, Appams and idiyappams

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