South Indian summers are mostly celebrated with the arrival of mangoes. Though these days both raw and ripe mangoes hit the market together…we at home start by eating raw mangoes first. After the first shower of rain only, we will eat the ripe ones….and till date this is the custom we follow. Continuing this custom….let’s start with a curry which is mostly made during this season when the raw mangoes are available in abundant. Drumstick (Mungae ki Phalli/Sojni ki Phalli/Sahijan /Saragva/Mullakada) as it is called in different languages is much loved vegetable by Andhraites. Lot of variations are made using drumstick. This Drumstick Raw Mango Curry is my personal and family favourite. Upon cooking drumstick pieces soaks up the tanginess of raw mango and tastes extremely delicious. Do give this recipe a try…
Drumstick Raw Mango Curry
- 3 Drumsticks, peeled and cut into 3” inch long even pieces
- 1 Onion, finely sliced
- ½ medium sized Raw Mango, peeled and cut into cubes
- 2 Green chilies cut into half
- 1 tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- ¼ tbsp. Coriander powder
- Salt, as per taste
- 2 tbsp. Oil
- In a heavy bottom cooking vessel, add oil and fry onions till translucent. Now add drumstick pieces, green chili, red chili powder, turmeric powder and salt.
- Stir till spice powders coat the drumstick pieces evenly. Add 1½ cups of water and close the lid. Cook on low flame till drumstick pieces turn soft.
- Now add cubed raw mango pieces and stir to combine. If the water is dried up in the curry, then add ½ cup of water. Check for salt and leave this to cook until raw mango pieces turn soft.
- Sprinkle coriander powder and turn off the flame. Serve hot with rice.
- Add love to make this curry taste ‘Yummy’.
Sometimes, I add dry coconut powder to this and you can find it @ Drumstick-Raw Mango in Coconut Gravy Curry.