Parippu Manga Curry | Raw Mango Curry
Parippu Manga Curry is a favorite and a traditional Kerala styled side dish served during Onam Sadya. This is a very common dish prepared during mango season when mangoes are in plenty. This is ideal when time is short and you want something tasty and tangy that goes best with rice. This is the best dish for you if your house is loaded with raw mangoes and you absolutely have no clue as to what to do with it. Mangoes are healthy and nutritious. You will love this Raw Mango Curry. Toor Dal is rich in protein and ideal for growing up kids.
Ingredients
- 1or2 nos Raw mango
- 1 1/2 cups Toor dal
- 3 tsp Red chilli powder
- to taste Salt
- 1 tsp Turmeric powder
- 1/2 cup Grated Coconut
- 1/4 tsp Cumin seeds
- 2-3 nos Shallots
- 5 nos Curry leaves
- 1 tsp Mustard seeds
- 4-5 Red chillies
- 5 Green chillies
- 2 tsp Coconut oil
Instructions
- Peel the Mango, remove the Seed and then cut the Mango into medium size pieces and keep these pieces aside.
- Wash the Thuvara Parippu and put it in a cooking vessel/pressure cooker. Also add the Mango pieces, chopped Green Chilli, Turmeric Powder, Red Chilli powder along with required quantity of Salt and Water.
- Close the cooking vessel/Pressure Cooker and cook the Thuvara Parippu and Mango pieces properly (after having about 2 - 3 whistles, the stove can be put off and take the vessel out from the stove)
- Add the ground Coconut into this cooked Curry and stir it well (and if necessary, change the Curry into a serving plate).
- Heat Oil in a Frying pan/Cheenachatti, splutter the Mustard seeds and then add the Curry leaves also and add this Mustard seeds and Curry leaves into the Curry.
- Pachha Maanga, Thuvara Parippu (Raw Mango, Red Gram) Curry is ready. This Curry can be served with Cooked Rice/Chappathi/Poori etc.
Notes
You can visit this link for a tasty dish Chakkakuru Manga Curry. You can also give a try at this tasty nadan dish Drumstick Toor dal Recipe.
Tried this recipe?Let us know how it was!
S
written by
SobhaKesavan
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.
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Very nice recipies.
We will try one by one in this lockdown time.
Trying this today