Raw Mango and Drum Stick gravy is a tangy coconut based gravy which goes very well with rice
Drum Stick (Moringa) – 2
Raw Mango chopped – ½ cup
Grated Coconut – ¾ cup
Onion – ½ (chopped)
Green Chilli – 3 to 4
Sugar – 1 tsp
Cumin (Jeera) Seeds – ¾ tsp
Water – 2 cups
Salt to taste
Coconut Oil – 1 tbsp
Mustard (Rai) – ½ tsp
Cumin (Jeera) Seeds – ½ tsp
Chilli (Broken) – 2
Curry Leaves – 1 strand
Peel the thin skin of the Drum Stick and discard. Cut the Drum Stick into 2 ½ inch long pieces.
Boil 2 cups of water in a pan, add Drum Stick, Mango pieces, Salt and Haldi Powder. Cover and simmer for 5 to 6 minutes in medium flame till the Drum Stick becomes soft.
In the meantime, grind all the ingredients given under the “To Grind”. Grind them together to a fine paste with little water.
Add this paste to the Drum Stick, mix well.
Add Sugar. Adjust Salt. Simmer for 3 to 4 minutes in medium flame.
Heat the Oil in a pan. Add Mustard. When Mustard starts crackling, add Cumin Seed, Curry Leaves and Red Chilli.
When the Curry leaves become crispy, transfer them to the Gravy and mix well.
Serve with Rice.
- Coconut Oil gives a good flavor and taste to the gravy than other oils.
- Coconut can be fresh or frozen Coconut. If frozen, thaw it before grinding.