Drumstick and Mango Curry with Coconut is a homestyle dish that brings together unique ingredients in a delicious way. The drumsticks become soft and tender while cooking, and the raw mango adds a lovely tang that works beautifully with the coconut’s sweetness. I first tried this recipe at my grandmother’s house, and it’s been a family favorite ever since.
About the Recipe
This recipe takes basic pantry ingredients and turns them into something special. The drumsticks get tender and absorb all the flavors while cooking. Raw mango brings a natural sourness, while coconut adds richness. It’s a simple curry that’s both nourishing and tasty.
Why You’ll Love This Recipe
You’ll love how the flavors come together in this curry. The drumsticks are full of nutrients and become wonderfully tender. The raw mango gives a nice tang that balances the creamy coconut. It’s easy to make and needs just basic ingredients. Plus, it’s ready in under 30 minutes.
Drumstick and Mango Curry with Coconut
Cooking Tips
– Choose fresh, tender drumsticks that snap easily
– Use firm, unripe mango for the best tang
– Don’t overcook the drumsticks – they should be tender but not mushy
– Grind the coconut paste really fine for a smooth curry
Serving and Storing Suggestions
Serves 4. Takes 25-30 minutes to prepare. Serve hot with rice. Keeps well in the fridge for 2 days. Reheat gently before serving. Add a splash of water if it thickens too much.
Similar Recipes
- Coconut and Raw Mango Curry
- Mixed Vegetable Coconut Curry
- Drumstick Sambar
Nutrient Benefits
Drumsticks are rich in vitamin C, iron, and fiber. Raw mango offers vitamin C and antioxidants. Coconut provides healthy fats and minerals. This curry is naturally gluten-free and vegan-friendly.
Drumstick and Mango Curry with Coconut
Ingredients
- 2 Drumsticks
- 1/2 Mango (unripe (green))
- 2 Small Onions (chopped)
- 2 Green Chillies (slit)
- 1 tsp Red Chilli Powder
- 1/2 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Salt (as per taste)
Grind to a very fine paste:
- 1/2 Coconut (grated)
- 1 to 2 Small Onions (chopped)
- 1/2 tsp Cumin Seeds
- 3/4 cup Water
For tempering:
- 1 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1 Small Onions (chopped)
- Curry Leaves (handful)
Instructions
- Peel and cut the drumsticks into small/medium pieces.
- Peel the mango and cut into small cubes.
- Heat a pan over moderate flame.
- Add the drumsticks, mango, small onions, green chillies, red chilli powder, turmeric powder, coriander powder and salt.
- Pour 3/4 cup of water and mix well.
- Increase flame to high and cook for 5 to 8 minutes till drumsticks are tender.
- Add a little more water if it becomes dry.
- Add the ground paste and mix well.
- Bring to a boil and remove from heat.
- Heat oil for tempering and fry the mustard seeds till they start to splutter.
- Add the onions and curry leaves.
- Fry till onions turn brown.
- Pour it over the curry, mix well and serve hot with rice.
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Frequently Asked Questions
Can I use ripe mango instead of raw mango?
No, ripe mango will make the curry too sweet. Raw mango gives the needed tanginess and helps balance the flavors.
How do I know when drumsticks are cooked right?
They should be tender enough to bite into but still hold their shape. If you can easily pierce them with a fork, they’re ready.
Can I make this curry ahead of time?
Yes, you can make it a day ahead. Store in the fridge and warm up slowly, adding water if needed.
