Drumstick and Unripe Mango Curry with Coconut
Drumstick and Unripe Mango Curry with Coconut  and South Indian dishes are synonymous with each other. This vegetable, also known as Muringakka in Malayalam is frequently used in sambhars, aviyals, etc. Drumsticks should not be kept stored for long, as they tend to dry up fast. They taste better when used fresh, although frozen drumsticks can also be used. In this recipe, I have used drumstick and coconut (nariyal) together, which are a classic combination and a powerhouse of flavours. Unripe mango (kaccha aam) provides the dish with a zesty kick. For the gravy, a variety of spices have been used with mango, drumsticks, and water. Red chilli powder (lal mirch) and green chillies (hari mirch) up the spice quotient, while turmeric powder (haldi) gives the broth a wonderful yellow colour. These spices can be added according to taste. The drumsticks need to be cooked properly until tender, which ideally requires about 10 minutes to get done. The fresh grated coconut (kachcha nariyal) is grinded to make a smooth paste and added to the gravy. This paste gives the authentic flavor to the dish. This mixture is boiled until the water in the gravy reduces and it becomes thick. For the tempering, mustard seeds (sarson) and curry leaves (curry patta) have been used with coconut oil. Drumstick and unripe mango curry with coconut can be served hot with rice. It is a very easy dish and will definitely leave your taste buds craving for more.
If you are looking for more Malabar recipes do check Amaranths and coconut milk curry, Appam.
How to make Drumstick and Unripe Mango Curry with Coconut
Ingredients |
|
| Drumsticks (sahjan) | 4 |
| Unripe mango (kachha aam) | 1 |
| Shallots (chhota payaz), chopped | 5-6 |
| Green chillies (hari mirch) , slit | 3-4 |
| Red chilli powder (lal mirch) | 2 tea spoons |
| Coriander powder (dhaniya) | 1 tea spoon |
| Turmeric powder (haldi) | ½ tea spoon |
Spices Ground to paste |
|
| Fresh coconut (kachha nariyel), grated | 1 |
| Shallots chopped (chhota payaz) | 2 |
| Cumin seeds (jeera) | 1 tea spoon |
| For Tempering | |
| Coconut oil | 2 table spoons |
| Curry leaves | 2 sprigs |
| Mustard seeds | ½ tea spoons |
Method
- 1. Make a paste of coconut, onion and cumin seeds and keep it aside.
- 2. Peel and cut drumstick into medium pieces. Peel and cut mangoes into small cubes.
- 3. Put drumsticks, mango, shallots, green chillies, red chilli powder, coriander powder, turmeric powder and salt in a pan.
- 4. Mix them well and add 1 ½ cups of water.
- 5. Place pan over high heat and cook it for 5- 10 minutes till drumstick gets tender.(You can add little more water if required).
- 6. Once done add ground paste and stir it.
- 7. Now bring it to boil and remove it from flame.
- 8. Heat oil in a pan and sprinkle mustard seeds. When they start sputtering, add curry leaves.
- 9. Let it cook 30 seconds and then pour the content of pan into curry.
- 10. Mix it well and serve.
- Recipe Type : Curries, Green Vegetables, Kerala, Regional, Vegetarian, Vegetarian
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