This Raw mango drumstick curry is a recipe I got from my dear friend Ammu. This is a Keralite dish which is not overly spicy. My daughter loves it to have with rice or idli or dosa. This is best served warm with rice.
Raw Mango Drumstick curry
This curry is a mild, vegan, gluten-free which perfectly pairs with rice. The spiciness comes from the green chili and we are not adding chili powder. We need to use tangy mango which gives the flavor to this curry.
How to make
Cut mango into small cubes and drumstick into small pieces. Slit green chilies lengthwise. Cook mango, drumstick, and green chilies in required water. When it’s half done grind coconut and jeera to smooth paste. Add ground coconut to the veggies. Then add turmeric powder and salt. When the raw smell goes take it out from the flame. Heat a pan, temper items under ‘ to temper’ till shallots become golden brown. Pour it over the curry. Serve warm.
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Recipe for Raw Mango curry
Ingredients
Raw mango – 1/2 chopped
Drumstick – 5 pieces ( you can use frozen also)
Green chillies – 2
Turmeric powder – 1/4 tsp
Salt – as required
To grind
Coconut – 1/4 cup
Jeera – 1 tsp
To temper
Shallots – 4 or 5 thinly sliced
Mustard – 1/2 Tsp
Dry red chillies – 2
Curry leaves – few
Coconut oil – 1 Tsp
Method
- Cut mango into small cubes and drumstick into small pieces.
- Slit green chilies lengthwise.
- Cook mango, drumstick, and green chilies in required water.
- When it’s half done grind coconut and jeera to smooth paste.
- Add ground coconut to the veggies.
- Add turmeric powder and salt.
- When the raw smell goes take it out from the flame.
- Heat a pan, and temper items under ‘ to temper’ till shallots become golden brown.
- Pour it over the curry.
- Serve warm.
Raw Mango Drumstick Curry
Equipment
- Pot
- Spatula
Ingredients
- 1/2 Raw mango chopped
- 5 Drumstick pieces you can use frozen also
- 2 Green chilies
- 1/4 Tsp Turmeric powder
- Salt as required
To grind
- 1/4 Cup Coconut
- 1 Tsp Jeera
To temper
- 5 Shallots thinly sliced
- 1/2 Tsp Mustard
- 2 Dry red chilies
- Curry leaves few
- 1 Tsp Coconut oil
Instructions
- Cut mango into small cubes and drumstick into small pieces.
- Slit green chilies lengthwise.
- Cook mango, drumstick, and green chilies in required water.
- When it’s half done grind coconut and jeera to smooth paste.
- Add ground coconut to the veggies.
- Add turmeric powder and salt.
- When the raw smell goes take it out from the flame.
- Heat a pan, temper items under ‘ to temper’ till shallots become golden brown.
- Pour it over the curry.
- Serve warm.
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This is a heavenly curry and goes so well with rice , will try with jeera next time as in my version I skip that .
Thank you dear.
Lovely kerala dish…my parents would love it.
Thank you 😊
Classic flavors with a little bit of tange… such a lovely share!
Absolutely.. thank you 😊
Something interesting !! Must try on this raw mango season 🙂
Thank you 😊
I like this kind of curry for every day meals. Looks so delicious and flavorful!
Thank you dear 😊
very comfort curry for this summer.. easy and yummy recipe.. my mom makes this combination of curries..
True..it soothes our body
Looks yummy. Must try this before raw mangoes disappear.
Do try..and let me know 😊 thank you 😊
This is something new to me, looks delish. Do need to try.
Thank you 😊
I make a raw mango and drumstick dal but this I totally loved with the coconut base, just what a Keralite like me totally keeps eyeing. Great share and I bet this would be great with everything from breakfast to dinner options.
True..my daughter loves it with idli or dosa… thank you 😊