Parippu manga curry (Dal & raw mango curry)

We Indians have dal on our plates almost every day in one form or the other.Its kind of our staple food. Dal with rice, dal with roti, its an all time favorite in our house. My hubby can survive on dal and roti for days together without complaining ;)

Be it plain dal tadka, or sambhar or rasam, i love it. We all love it. Every time we travel out of home for a few days and don’t get to eat Indian food, we all would be dying to get back home and eat hot rice with dal. It relaxes everyone in our family.
Parippu manga is another version of dal, i would say its the tangy version. Because it has raw mango in it.yumm…i am in for anything tangy or spicy :)
The ground coconut gives the rich texture to the curry.Simple, but a different flavor of dal. This is one of my all time favorite curries. I guess its more of a south indian, or to be precise Kerala take on dal.
Have it with steaming white rice and a sabzi( vegetable stir fry), oh my, that makes me one happy soul ;)

Parippu manga curry (Dal and raw mango)

Nikki
Published 11/12/2014

Ingredients

  • Toor dal : 1 cup
  • Raw mango: 1 no, medium sized
  • Grated coconut: 1/2 cup
  • Turmeric powder : 1/2 tsp
  • Chili powder: 1/2 tsp
  • Salt: 1/2 – 3/4 tsp

For Tempering:

  • Coconut oil: 1 1/2 tbsp
  • Mustard seed: 1 tsp
  • Curry leaves: a few sprigs
  • dry whole chili: 3-4 nos, cut into halves

Instructions

  1. Wash and cook the dal in the pressure cooker with turmeric powder and chili powder with 2 cups of water. The dal should be cooked really mushy.
  2. Peel the mango and cut the slices into small cubes and add to the cooked dal. Add salt and 1/4 cup water, cover and cook for 2 min.
  3. Grind coconut with a few table spoons of water, into very fine paste.
  4. Once the mango pieces gets cooked, add the ground coconut paste and boil for a few minutes. Add a little bit of water if the curry is too thick.Check the salt level and turn off the flame.
  5. For the tempering, heat oil in a small pan, add mustard seed. Once it splatters, reduce the flame and add the dry whole chili pieces and curry leaves. Turn off and add it to the currry.
Serve with hot rice and paapad. Stays fresh for couple of days in the fridge.

P.S: The curry thickens when it sits, so make sure to leave it watery enough when you finish cooking.

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