Name: Fragrant Mangoes with Coconut-Curry Leaf Sauce (Maangai Morekootan)
Yield: Serves 6
Cuisine: India
Ingredients: 25 medium-size to large fresh curry leaves; 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note); 1 teaspoon cumin seeds; ¼ cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones; 1 large green (unripe) mango, peeled, seeded, and cut into ½-inch cubes (see box); 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 1 teaspoon black or yellow mustard seeds; 1 tablespoon coconut oil or canola oil; 3 dried red Thai or cayenne chiles, stems removed

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

I love the tart-hot-sweet flavors of this curry ladled over Kerala’s other delicacy: nests of steamed rice noodles called Idiappam. It’s actually a great breakfast combination—try it for an unusual Sunday morning wake-up call instead of maple syrup-smothered pancakes.

Ingredients

¼ cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones
1 large green (unripe) mango, peeled, seeded, and cut into ½-inch cubes (see box)

Method

Place the pigeon peas in a small saucepan. Fill the pan halfway with water and rinse the peas by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 1 cup water an

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Ingredients

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