Muringakka Mangaya Curry
Drumsticks and raw mango in a coconut milk gravy, tangy and creamy.
About this dish
A staple in every Malayali household during the summer months when mangoes are abundant. This curry exemplifies the 'Pulissery' style of cooking, balancing the astringency of drumsticks with the sourness of raw mango and the creaminess of coconut. It is a soul-warming vegetarian dish that relies heavily on the quality of fresh coconut milk.
Ingredients
Primary Vegetables
- 3 Drumsticks (Muringakka), cut into 3-inch pieces
- 1 large Raw Mango, peeled and sliced into thick wedges
- 1/2 tsp Turmeric powder
- 1 tsp Salt
Coconut Paste
- 1.5 cups Grated coconut
- 1/2 tsp Cumin seeds (Jeerakam)
- 3 Shallots
- 2 Green chilies
Finishing
- 1 cup Thin coconut milk (2nd extract)
- 1/2 cup Thick coconut milk (1st extract)
- 1 tbsp Coconut oil
- 1/2 tsp Mustard seeds
- 2 Dried red chilies
- 1 sprig Curry leaves
Method
- 1
Boil the Drumsticks
In a clay pot (Manchatti), add the drumsticks with turmeric, salt, and 1.5 cups of water. Bring to a boil over medium heat and simmer for 5-7 minutes until they are half-cooked.
- 2
Add the Mango
Add the raw mango wedges to the pot. Mangoes cook faster than drumsticks, so adding them later prevents them from disintegrating into a mush.
- 3
Grind the Spice Paste
While the vegetables simmer, grind the coconut, cumin, shallots, and green chilies into a very smooth, fine paste using a little water. The smoother the paste, the silkier the curry.
- 4
Incorporate Spice Paste
Once the mango is tender but still holds its shape, pour in the ground coconut paste. Stir gently to avoid breaking the mango slices.
- 5
Thin Milk Simmer
Add the thin coconut milk to adjust the consistency. Let it simmer on low heat for 3-4 minutes until the raw smell of the coconut paste vanishes.
- 6
Add Thick Milk
Lower the heat to the absolute minimum and pour in the thick coconut milk. Do not let the curry boil after this point, or the milk will curdle.
- 7
Temperature Check
Heat the curry just until tiny bubbles appear at the edges. Remove from the flame immediately to preserve the creaminess.
- 8
Prepare Tempering
Heat coconut oil in a small pan. Splutter the mustard seeds, then add dried red chilies and curry leaves until they are crisp and fragrant.
- 9
Final Garnish
Pour the hot tempering over the curry. Cover the pot with a lid immediately to trap the aromas for at least 10 minutes before serving.
Notes & variations
- Use a sour variety of mango like 'Kili Chundan' for the best flavor contrast.
- If the mango is very sour, reduce the quantity to half a fruit.
- Store leftovers in the fridge for up to 2 days, but reheat very gently.
- Frozen grated coconut works, but fresh is vastly superior for the texture of the paste.
Serve with
Steamed Matta rice and a side of spicy lemon pickle.
Cook's note
Always cook this in a clay pot if possible; the porous nature of the clay mellows the acidity of the mango perfectly.