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Green Mango Curry Sauce with Vegetables - Maangai Kootan

You can prepare this dish with pigeon peas or Toovar Dal. or chana dal which are small peeled halved yellow chickpeas, in contrast to Toovar Dal not to overcook this creamy sauce or it will become to thin.

Green Mango Curry Sauce with vegetables

4 servings (with rice)

1 / 2 cup (Cup ) Chana Dal halved , chickpeas 2 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 unripe mango, peeled and cut into pieces of 1 1 / 2 cm length
1 large green bell pepper , cleaned and cored , cut into suitable pieces
1 red onion, coarsely chopped
12 curry leaves , fresh,6 green cardamom pods , lightly crushed in a mortar angequetscht
6 cloves
2-4 sharp pointed green Thaichilis stalks , cut into rings
1 teaspoon turmeric
400 ml unsweetened coconut milk
1 1 / 2 teaspoon coarse sea salt

Wash the dried vegetables thoroughly, rub with your fingers , water , drain , repeat until the water is no longer opaque (about 3 washes) . Replace with a pint of water, bring to a boil , let simmer 20 minutes , skim if necessary.
Heat the oil in a wok , which can pop up mustard seeds in it. Now, mango, onion , pepper , curry leaves, cardamom , cloves and chilies add . Stir fry until the mango and vegetables can get brown edges , 5-7 minutes.
Sprinkle turmeric over , turn, add coconut milk and salt. All simmer 10-15 minutes or until the peppers and onions are very soft .
Drain the peas ( Iyer doing here with a puree in a blender Toovar Dal ), mix with the curry.
Served with a simple basmati rice , which is a delicious vegetarian ( vegan ) meal. The combination of sour mango , coconut and curry leaves are highly aromatic and very round and the only seasoning times surprising. Who does not like to eat quite as sharp to stay with two chili peppers, this curry has it in himself 
from Raghavan Iyer - Fly at a Smile-Price