Fragrant Mangoes with Coconut-Curry Leaf Sauce

Maangai Morekootan

Preparation info

  • Serves


    • Difficulty


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.


  • 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. 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