Maanga Puli Curry / Kakadi-Khairi Curry

Ingredients

• 250 grams Mangalore cucumber (Refer to the attached photo)
• 1 medium Green Mango (Raw Mango) (Medium size)
• 0.5 cup Split Pigeon Peas (Toor Dal)
• 5 tablespoons Coconut, grated
• 1 teaspoon Turmeric
• 1 teaspoon Red Chili Powder
• 0.5 teaspoon Cumin Seeds (Jeera)
• 1 teaspoon Mustard Seeds
• 0.5 teaspoon Fenugreek Seeds
• 1 unit Dry Red Chillies
• 1 tablespoon Oil
• 3 cups Water
• 1 teaspoon Salt
• 1 sprig Curry Leaves

Instructions

1. 1Wash and soak the tuvar dal in 2 cups of water. Cook it in a pressure cooker until soft, using the required number of whistles.
2. 2Peel the raw mango and boil it in a pressure cooker. Once cooled, remove the seed and cut the mango into medium-sized pieces. Set aside.
3. 3Peel the Mangalore cucumber and cut it into medium pieces. Add 1 cup of water and boil in a vessel until half-cooked.
4. 4Add the cooked tuvar dal and mango to the cucumber. Stir in turmeric powder, chili powder, and salt. Cook until all ingredients are fully combined and cooked through.
5. 5Grind the grated coconut with cumin seeds in a mixer grinder. Add this mixture to the curry and stir well.
6. 6In a small pan, heat oil and add mustard seeds and fenugreek seeds until they splutter. Add dry red chillies and pour this tempering into the curry. Add curry leaves and mix well.
7. 7The Maanga Puli Curry is ready to be served hot with rice.