Manga Parippu – Kerala Raw Mango Dal Curry

Tangy raw mango and creamy tur dal are made for each other. Finished with coconut and a mustard seed tempering, this is a summer favourite with rice.

Tips from the Ruchippura kitchen

• Add the mango once the dal is cooked so it holds its shape.
• Adjust the mango to how sour it is.

Lakshmidevi Nair

Manga Parippu (Kerala Raw Mango Dal Curry)

Manga parippu – tur dal and raw mango cooked with turmeric and chilli, stirred with ground coconut and cumin and finished with mustard seeds and curry leaves.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 people

Course: Side Dish

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 2 cups tur dal
• 1 cup raw mango cut into pieces
• 2 cups grated coconut
• 1/4 tsp cumin seeds
• 1/2 tsp chilli powder
• 1 pinch turmeric powder
• mustard seeds and curry leaves for tempering
• salt to taste

Method

 

1. Cook the dal with 2 cups of water, turmeric and chilli powder.
2. Add the mango and salt and cook until the mango softens.
3. Grind the coconut and cumin seeds well and add to the dal.
4. Mix well and garnish with fried mustard seeds and curry leaves.
5. Serve with rice.