Drumstick Mango Curry Recipe
This delectable curry is made of coconut base and is one of the most popular curries in South Indian cuisine. This curry can be served with idli, idiyappam, dosa or rice.
Ingredients
- 150 ml of fresh coconut milk you can also use store-bought coconut milk
- 2 tsp coconut oil
- 10 g mustard seeds
- 1 tspo ginger grated
- 1 tsp garlic
- 1 tsp shallots sliced
- 2 whole red chillies
- 1 tsp fenugreek seeds
- 1 tbsp Kashmiri red chilli powder
- ¼ tsp turmeric
- 1 tbsp coriander powder
- 8-10 curry leaves
- ¼ mango sliced
- 2 drumsticks cut proportionately
- 1 - 1 ½ cups of water
To temper
- 4 tsp coconut oil
- 1 tsp mustard seeds
- 1 tsp shallots sliced
- 6-8 curry leaves
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
Instructions
- Heat oil in a pan on medium heat. Add fenugreek seeds, dry red chillies, curry leaves and mustard seeds and let them crackle. Reduce the heat and add garlic, ginger, green chillies and shallots and cook on medium heat until golden brown.
- Add salt, stir and add a little oil if necessary.
- Add turmeric powder, Kashmiri red chilli powder and coriander powder and let it saute on low heat until the raw smell is gone.
- Toss in the drumsticks and mango along with water. Bring to a boil or until the gravy thickens.
- In a bowl, dilute a little coconut milk with a little water and add to the curry. Bring to a boil before adding the remaining coconut milk and allow to cook until the curry is cooked through.