This is a flavorful and tangy curry made with toor dal, pumpkin, and raw mango, enriched with coconut and spices. It's a perfect accompaniment to rice and brings a delightful mix of flavors to your meal. The recipe is simple and brings back memories of traditional home-cooked meals.
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Boil the toor dal in 2 1/2 cups of water until it is almost cooked.
Add the pumpkin cubes and raw mango to the dal and boil for 4 minutes.
Add turmeric powder, chilli powder, and green chillies to the mixture.
When the pumpkin, mango, and dal are cooked, add the crushed coconut mixture and 1 tbsp of tamarind juice (adjust as per taste).
If the gravy is thick, add more boiled water as per your preference and season with salt.
Keep the curry on medium flame for 4 minutes.
In another pan, heat coconut oil and add mustard seeds, fennel seeds, dried chilli, and curry leaves.
Pour the seasoning over the curry and switch off the flame.
Serve the curry hot with rice.
Adjust the tamarind juice based on the sourness of the mango to balance the flavors.
Ensure the coconut mixture is not ground into a fine paste for better texture.
Use fresh curry leaves for a more aromatic seasoning.
Can I use a different type of dal?
Yes, you can use moong dal or masoor dal as an alternative, but the flavor may vary slightly.
Can I skip the tamarind juice?
Tamarind juice adds tanginess to the curry. If you skip it, the curry may lack the intended flavor balance.
Can I use frozen coconut instead of fresh?
Yes, frozen grated coconut can be used. Thaw it before grinding for better results.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Can I make this curry spicier?
Yes, you can increase the quantity of green chillies or chilli powder to make it spicier.
My name is Rajana Raghavan.I am a home maker from kerala God's own country...I love to cook food with my own experiments.I would like to share some authentic kerala recipes..
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