This particular dish was born in my kitchen the other day, which reminded my taste buds of the forgotten taste of ‘chakka kuru manga curry’ from home . A new recipe is formed, when someone somewhere wonders what to cook or how to use what is already in the pantry? A very familiar taste similar to ‘chakka kuru manga’, but not quite. Either way, it was a delight to my tongue.
Serves:2Small Raw Banana or Vazhakka cut into cubes : 1
Drumsticks or Muringakkaya Stems: 2
Raw Mango Sliced into Cubes : 5 pieces
Turmeric Powder : 1/4 tsp
Water : 21/2 cups
For the Coconut paste
Coconut Grated : 1/4 cup
Green Chilies : 3 or 4
Garlic Pod : 1
Cumin : 1/4 tsp
Salt : To taste
Pearl Onions : 5
Coconut Oil : 1 tbsp
Red dried chilies:3
Curry Leaves : a few
- Cook the first three ingredients in 2 cups of water along with salt and turmeric powder. Lower the heat to a minimum as soon as it is well cooked.
- Meanwhile, Grind all the ingredients in a blender with a little bit of water to form a smooth paste. Add this paste to the pan and keep stirring it. Do not allow the mixture to boil. Keep looking for the steam to arise. Once it is done, remove from the heat. (Check to see if it needs more water for a loose consistency, add water along with the paste )
- In a frying pan, heat oil and add the mustard seeds and thinly sliced pearl onions, red chilies and curry leaves and sauté for a few seconds till the color turn out brown . Pour this over the curry,mix well and Yum!