Muringakka Mango Curry/ Drumstick Mango Curry
Today's recipe is a simple and quick side dish for rice. This is a coconut based tangy curry with the combined flavors of drumsticks and mangoes. My mother makes this curry whenever drumsticks and mangoes are in season.This is a common curry base with local flavors and you can choose between a variety of ingredients and combinations to make it unique.You can add those available like mangoes, jack fruit seeds/chakka kuru, tomatoes, plantain, drumsticks and also make it non- vegetarian by adding prawns fresh or dried (unakka chemmeen).
Ingredients
Drumsticks-3
Green Mango- 1
Shallots- 5-6
Ginger- 1 inch thick
Garlic-2 pods
Cumin seeds- 1/3 tsp
Green chilly- 4
Coconut-1 cup
Turmeric powder- 1/3 tsp
Chilly powder- 1/2 tsp
Mustard seeds- 1/2 tsp
Dry red chilly -2
Curry leaves- 1 spring
Gently peel or scrape off the green part and cut drumstick into three inch pieces. Peel off skin and cut mangoes into cubes. Add one cup of water , green chilly, turmeric powder, chilly powder and salt and cook the drumstick and mangoes till it is done. Make a paste of coconut, shallots, ginger and garlic. Add this to the cooked vegetables and mix in. Adjust consistency by adding a little water. Allow this to simmer in low flame for about two minute. Do not allow this to boil. In a separate pan heat oil and add mustard seeds. When they splutter add curry leaves and dry red chilly and fry. Pour this over the curry and mix. Serve with rice.
Try this..
Hope you will all enjoy
Ingredients
Drumsticks-3
Green Mango- 1
Shallots- 5-6
Ginger- 1 inch thick
Garlic-2 pods
Cumin seeds- 1/3 tsp
Green chilly- 4
Coconut-1 cup
Turmeric powder- 1/3 tsp
Chilly powder- 1/2 tsp
Mustard seeds- 1/2 tsp
Dry red chilly -2
Curry leaves- 1 spring
Gently peel or scrape off the green part and cut drumstick into three inch pieces. Peel off skin and cut mangoes into cubes. Add one cup of water , green chilly, turmeric powder, chilly powder and salt and cook the drumstick and mangoes till it is done. Make a paste of coconut, shallots, ginger and garlic. Add this to the cooked vegetables and mix in. Adjust consistency by adding a little water. Allow this to simmer in low flame for about two minute. Do not allow this to boil. In a separate pan heat oil and add mustard seeds. When they splutter add curry leaves and dry red chilly and fry. Pour this over the curry and mix. Serve with rice.
Try this..
Hope you will all enjoy
