Kerala Mango Drumstick Curry (Muringakka Manga Mulakushyam)

Recipe Name: Muringakka Manga Mulakushyam – Mango & Drumstick Kootu Curry

Introduction

Muringakka Manga Mulakushyam, also known as Mango & Drumstick Kootu Curry, is a delightful, tangy, and subtly spiced vegetarian dish from the heart of Kerala cuisine. This comforting curry combines the unique flavors of raw mango, drumstick (moringa), and split pigeon peas (toor dal) with a rich coconut-cumin paste, creating a dish that’s both flavorful and nourishing. It’s typically enjoyed with a serving of steamed rice and is a staple in Kerala households for a wholesome lunch. The mild spiciness, balanced by the tartness of the mango and creamy coconut, makes it a family favorite.

Ingredients

Nutritional Information (per serving)

Instructions

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Servings: 4

1. Prepare Ingredients: Gather all the ingredients listed. Soak the arhar dal (toor dal) in water for 30 minutes. This helps reduce the cooking time and ensures the dal cooks evenly.

2. Cook the Dal: In a pressure cooker, add the soaked toor dal, drumstick pieces, raw mango chunks, 2 cups of water, salt, and turmeric powder. Cook this mixture for about 3-4 whistles or until the dal is soft and mushy. Allow the pressure to release naturally.

3. Make the Coconut Paste: In a blender, add the grated coconut, green chilies, cumin seeds, and 2-1/2 tablespoons of water. Blend until you achieve a smooth paste. This paste will add a creamy texture and flavor to the curry.

4. Combine Ingredients: Open the pressure cooker and add the coconut paste to the cooked dal, mango, and drumstick mixture. Mix everything well to ensure the flavors are evenly distributed.

5. Simmer the Curry: Place the cooker or pot on a low flame and let the curry simmer for about 3-4 minutes. Adjust the consistency by adding a little water if needed, to achieve a slightly thick but pourable consistency. Taste and adjust salt as necessary.

6. Prepare the Tadka (Tempering): In a small tadka pan, heat coconut oil over medium heat. Add mustard seeds and allow them to splutter. Then, add the urad dal, dry red chilies, and curry leaves. Sauté for a few seconds until the red chilies turn bright and the curry leaves are fragrant.

7. Add the Tadka: Pour the tadka (tempering) over the curry. Stir gently to mix, ensuring the fragrant oil infuses into the curry.

8. Serve: Serve Muringakka Manga Mulakushyam warm, ideally with a side of Dondakaya/Kovakkai Poriyal (Ivy Gourd Stir-Fry) and Jowar Roti (Sorghum Flatbread) or simply with steamed rice.

Cooking Tips

• Adjust the Mango Quantity: The raw mango imparts a unique tanginess to the curry. If you prefer a stronger tangy flavor, add more mango. Conversely, reduce it if you prefer a milder taste.

• Toor Dal: Soaking the toor dal for at least 30 minutes helps it cook faster and results in a creamy texture, ideal for curries.

• Coconut Paste Consistency: Ensure the coconut paste is smooth to avoid a gritty texture in the curry. Adding water gradually while grinding helps achieve a fine paste.

• Serving Suggestion: This curry pairs beautifully with steamed rice or traditional Kerala accompaniments like Jowar Roti and other vegetable stir-fries.

Notes

Muringakka Manga Mulakushyam is a beautiful way to incorporate fresh seasonal ingredients into your meals. It is not only a dish rich in traditional flavors but also a nutritious addition to a vegetarian meal plan. Enjoy this comforting Kerala delicacy that brings the warmth and zest of mangoes and drumsticks straight to your table.