Raw Mango Curry | Pacha Manga Curry Kerala Style | Kacha Aam Curry

Raw Mango Curry
Yields: 6 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 15 Mins Total Time: 30 Mins

This is a delicious raw mango curry or Pacha Manga curry. I make it with freshly ground coconut. Then, I  temper it with mustard seeds, aromatic curry leaves, and smoky dried red chillies.


What it means:

My mouth is watering already. This is also known as Pacha Manga curry in the South Indian state of Kerala. ‘Pacha’ means raw and ‘Manga’ means curry. In Hindi, ‘Kacha’ refers to raw whereas ‘Aam’ refers to Mango.

You can call it Pacha Manga, Raw Mango, Kacha Aam or whatever you will. But, the end result makes you want to have another serving of this delectable curry. With a bowlful of steaming hot rice. And add a side of fried veggies to that. And maybe some Inji Puli pickle too!

How it is made:

This Pacha Manga curry uses fresh coconut shavings. It is ground into a fine paste for the curry or gravy. Spices such as freshly grated ginger, some garlic and cumin are added as well. A final tempering of sizzling mustard seeds, shallots, curry leaves and dried red chillies add another dimension to the flavor profile.

As you travel across different regions of Kerala, you find variations in this pacha manga curry. While some use coconut milk, others prefer to use ground coconut paste.

Other variations:

Another drool-worthy variation of this curry is the famous Mampazha Pulissery, made with ripe mangoes. But that is a story for another day 🙂 (Mampazham means Ripe Mango and Pulissery means a tangy sauce, for those curious to know.)

For this Pacha Manga curry, I used ground coconut paste for this recipe. It turned out delicious. It is usually served with steamed white or brown rice and a side of your favorite fried vegetable.

I made this to go with my other favorite recipe since my childhood – the Raw banana fry (Pachakaya Mezhukuperatti ). My kids love this curry too. It is easy to please nearly everyone with this Pacha Manga curry.

This curry really does not take much time to prepare. It can be done in a short time.

You can serve it with Vendekka Mezhukuperatti (Ladies finger fry) or Inji Puli pickle too.

Enough talk. Let me show you how to make this Pacha Manga curry.

Do try this recipe, and share your experience with me in the comments section below.

And if you liked it, do share this recipe with your friends and family too!

I have also shared other tasty recipes that you can try. It will be very healthy for a wholesome lunch or dinner.

Long beans fry – This recipe is super simple and healthy

Red fish curry – I made this with tilapia. Infused with tamarind. Spicy but yummy.





0/17 Ingredients
Adjust Servings
  • Powdered Spices
  • For Making Coconut Paste
  • For Tempering


0/11 Instructions
  • Cut Raw mango into small uniform pieces and place them in a steel Pan or earthen pot as shown. Add in the sliced onions, finely chopped ginger and slit green chilles to the pot.
  • Add in the Turmeric powder, red chilly powder and coriander seeds powder the pot.
  • Tear some curry leaves and add to the pot along with some water to cover the cut raw mangoes. Add salt and mix everything well. Switch on the flame and cook on medium heat till mangoes are cooked through.
  • While the mangoes are cooking, let's prepare the coconut paste. For that, add the grated coconut, cumin seeds and garlic to a mixer-grinder.
  • Add around 1/2 to 1 cup water and grind. Once this coconut mixture is crushed well, add another 1/2 to 1 cup little by little, till a smooth paste is formed. Keep aside.
  • Once the mangoes are well cooked, add the ground coconut paste to the mangoes and stir well.
  • Adjust the amount of water in it depending upon how thick or thin you want the gravy to be. Take care not to make it too loose or watery. Warm this curry on medium heat, so that the coconut mixture is cooked for a bit. Do not allow it to boil. It is now ready to add the tempering (or the tadka).
  • To temper the curry, heat coconut oil. Once sufficiently hot, add mustard seeds to it.
  • Once it starts too splutter, add sliced shallots, curry leaves and dried chillies. Fry till the rawness goes away for few seconds. Take care not to burn.
  • Add the tempering to the prepared raw mango gravy. Close the pot immediately, so that the aroma and flavors of the tempering merge into the gravy. After 2 minutes, stir the tempering into the curry well. Your tasty raw mango or pacha manga curry is ready to serve with hot rice or chapathi. Enjoy !
  • Serving this curry, with a side of Vazhakka Mezhukuperatti is a tasty combination too :)


  1. Use fresh coconut and not the dried variety (kopra), for this curry. It give a much better and authentic flavor to the dish.
  2. Lightly roasting and grinding the coriander seeds to a fine powder will be tastier than using ready - made or store brought coriander powder.
  3. Using coconut oil for tempering gives a more traditional taste than any other type of oil. However, if you do not have it, you can substitute it with other oils.
  4. The curry will thicken slightly as it gets cooler. So, you can adjust the water added to it accordingly.

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