Muringakka Manga Mulakushyam (Mango & Drumstick Kootu Curry) – A Flavorful Kerala Delight
Muringakka Manga Mulakushyam, also known as Moloshyam in Malayalam and Kootu in Tamil Nadu, is a traditional Kerala dish that brings together the delicious and nutritious flavors of raw mango and drumstick (moringa) cooked with toor dal and coconut paste. This comforting vegetarian curry, rich in flavors and textures, is an essential part of Kerala cuisine and is often enjoyed during lunch. The combination of mango’s tanginess, the earthy taste of drumsticks, and the aromatic coconut paste is simply irresistible. Let’s explore how to prepare this delightful dish.
Course: Lunch
Cuisine: Kerala Recipes
Diet: Vegetarian
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Drumstick (Moringa) | 1, chopped into 1.5-inch pieces |
| Mango (Raw) | 1, peeled and chopped into bite-sized pieces |
| Green Chilli | 1, slit |
| Water | As required (for cooking) |
| Salt | To taste |
For Parippu (Toor Dal)
| Ingredient | Quantity |
|---|---|
| Arhar Dal (Split Toor Dal) | 1/2 cup, soaked for 30 minutes |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Water | 2 cups |
For Coconut Paste
| Ingredient | Quantity |
|---|---|
| Fresh Coconut (Grated) | 1/4 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Green Chilli | 2, slit |
| Water | 2-1/2 tablespoons |
For Tempering (Tadka)
| Ingredient | Quantity |
|---|---|
| Coconut Oil | 1-1/2 teaspoons |
| Mustard Seeds (Rai) | 1/4 teaspoon |
| White Urad Dal (Split) | 1/4 teaspoon |
| Dry Red Chillies | 2, broken |
| Curry Leaves | 1 sprig |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 4-5
Instructions
-
Prep the Ingredients:
Begin by preparing all the ingredients. Chop the drumstick into 1.5-inch pieces and peel and chop the mango into bite-sized cubes. Soak the toor dal (arhar dal) for 30 minutes to ensure it cooks evenly. -
Pressure Cook the Dal:
In a pressure cooker, add the soaked toor dal, drumstick pieces, mango, 2 cups of water, salt, and turmeric powder. Pressure cook for 3 to 4 whistles or until the dal and vegetables are soft and mushy. Once done, let the pressure release completely before opening the cooker. -
Make the Coconut Paste:
While the dal is cooking, prepare the coconut paste. In a blender or mixer, add the grated fresh coconut, cumin seeds, green chilies, and 2-1/2 tablespoons of water. Grind these ingredients into a smooth paste. Set aside. -
Combine the Coconut Paste with the Dal Mixture:
Once the pressure cooker has cooled down and the dal is cooked, add the freshly made coconut paste to the dal mixture of mango and drumsticks. Mix everything together, ensuring the paste blends well with the dal. -
Simmer and Adjust Consistency:
Place the cooker on low flame and let the mixture simmer for about 3 to 4 minutes. This step will help all the flavors to meld together. If the curry seems too thick, add a little more water to reach your desired consistency. Taste and adjust the salt as needed. -
Prepare the Tempering (Tadka):
In a small tempering pan (tadka pan), heat the coconut oil over medium heat. Once the oil is hot, add the mustard seeds. As soon as they begin to splutter, add the urad dal, dry red chilies, and curry leaves. Stir fry for about 1-2 minutes until the urad dal turns golden brown and the spices release their fragrance. -
Finish the Curry:
Pour the prepared tempering over the simmering curry, stirring gently to combine. Allow the curry to simmer for an additional 1 to 2 minutes to let the flavors infuse. -
Serve:
Serve the steaming Muringakka Manga Mulakushyam along with a side of Dondakaya / Kovakkai Poriyal (a stir-fried vegetable) and Jowar Roti for a complete and satisfying Kerala-style lunch.
Tips for the Perfect Muringakka Manga Mulakushyam
- Consistency: You can adjust the consistency of the curry based on your preference by adding more or less water. Some prefer it thicker, while others like it slightly runny.
- Flavor Variations: For an extra boost of flavor, try adding a pinch of asafoetida (hing) or a splash of fresh lime juice just before serving.
- Mangoes: Choose raw, firm mangoes for this curry to balance the dish’s tanginess. Overripe mangoes might make the curry too sweet.
- Drumsticks: Make sure the drumsticks are tender but still hold their shape. Overcooking can cause them to become too soft and lose their texture.
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 6g |
| Carbohydrates | 28g |
| Fiber | 7g |
| Fat | 7g |
| Saturated Fat | 4g |
| Sodium | 200mg |
| Potassium | 400mg |
| Vitamin C | 15% of the RDI |
| Iron | 10% of the RDI |
Conclusion
Muringakka Manga Mulakushyam is a perfect blend of tropical flavors and traditional Kerala spices, making it a refreshing and nutritious curry. Its versatility makes it an excellent choice for any lunch or special occasion, offering a satisfying vegetarian meal that pairs wonderfully with a variety of sides. Whether you are new to Kerala cuisine or a long-time fan, this recipe is sure to bring a taste of the vibrant culture into your kitchen!
