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Raw mango and drumstick curry

Raw mango and drumstick curry is from southern part of India and is frequently made during summer season due to easy availability of mangoes. This dish needs sour raw mangoes and is served as a side to rice.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 drumsticks peeled and cut to peices
  • 1 cup split pigeon pea
  • 1 onion medium sized finely chopped
  • 1 small sized raw mango peeled and chopped to small pieces
  • 2 small sized tomatoes finely chopped
  • 4 garlic cloves
  • ½ tsp turmeric powder
  • 1 ½ tsp red chilli powder
  • 2 green chillies clit and cut
  • 1 tsp coriander powder
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 3 Tbsp oil
  • salt to taste
  • 2 tsp coriander leaves finely chopped
  • 1 sprig curry leaves

Method
 

  1. Clean the pigeon pea lentils and add raw mango to it. Pressure cook it with 2 cups of water. Set aside.
  2. Take a pan, add oil, mustard seeds, cumin seeds and fry until they splutter.
  3. Add onions, green chillies, curry leaves & garlic. Fry until light brown.
  4. Add tomatoes, coriander, turmeric, red chilli powders and salt. Mix well.
  5. Cook until the tomatoes are soft.
  6. Add the drum sticks and 2 cups of water. Cover with a lid and cook until the drum sticks are cooked. Take the lid off and cook until the water evaporates and oil separates.
  7. Add the cooked lentils and raw mango to the drum sticks mixture. Mix well. Add little water if it is too thick to adjust the consistency.
  8. Cover and simmer for 10 min. Gently mix in between.
  9. Serve hot with rice.