Are you looking for a quick, tangy, and comforting meal? This Raw Mango Drumstick Curry, also known as Kairi Shevga Amti in Maharashtra, is the perfect dish to brighten up your everyday menu! Made effortlessly in a pressure cooker, this Maharashtrian Amti Recipe combines the earthy flavours of soaked toor dal (pigeon peas) and drumsticks with the refreshing tartness of raw mango (kairi).
Usually, traditional dal or amti takes a long time to simmer, but this quick drumstick dal recipe saves you time without compromising on the authentic taste. The special blend of crushed ginger, garlic, coconut, and coriander adds a fantastic aroma, while the raw mango gives it a mouth-watering sour kick. Whether you are a beginner or a busy cook, this easy Indian curry recipe is fail-proof and super simple to follow. Let’s dive into how to make this delicious Raw Mango Drumstick Curry at home!
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Ingredients List:
- Cooking Oil: 1/2 tablespoon
- Mustard Seeds: 1 teaspoon
- Cumin Seeds (Jeera): 1 teaspoon
- Asafoetida (Hing): A small pinch
- Curry Leaves: 8-10 fresh leaves (optional: 1 bay leaf)
- Onion: 1 medium, roughly chopped
- For the Fresh Paste: 6-8 garlic cloves, 1 green chilli, 1/2 inch ginger, 1 tablespoon fresh coriander leaves, and 1 tablespoon dry coconut
- Turmeric Powder: 1/2 teaspoon
- Tomato: 1 medium, chopped
- Drumsticks: 3 large, peeled and cut into 2-inch pieces
- Toor Dal (Pigeon Peas): 1/2 cup, washed and soaked for 15-20 minutes
- Raw Mango (Kairi): 4-5 small pieces
- Kanda Lasun Masala: 3 teaspoons (or use everyday curry powder/red chilli powder)
- Garam Masala: 1/2 teaspoon
- Salt: To taste
- Warm Water: 1.5 glasses
Step-by-Step Instructions:
- Prepare the Paste: In a mortar and pestle or a small mixer jar, coarsely crush the garlic, green chilli, ginger, fresh coriander, and dry coconut.
- Temper the Spices: Heat the oil in a pressure cooker. Add mustard seeds and cumin seeds. Once they pop, add the asafoetida (hing) and curry leaves.
- Sauté the Onion: Add the roughly chopped onion to the cooker. Sauté it lightly until translucent (do not let it turn completely brown).
- Cook the Paste: Stir in your freshly crushed garlic-ginger-coconut paste. Sauté on a medium flame for about 2 minutes until it smells wonderful.
- Add Tomatoes & Turmeric: Mix in the turmeric powder and chopped tomatoes. Cook for another minute until the tomatoes soften slightly.
- Add the Main Ingredients: Add the soaked toor dal, drumstick pieces, and raw mango pieces into the pressure cooker.
- Spice it Up for the Raw Mango Drumstick Curry: Add salt to taste, Kanda Lasun Masala, and Garam Masala. Sauté everything together for 2 minutes on low heat.
- Add Water & Boil: Pour 1.5 glasses of warm water into the cooker. Mix well and wait for the curry to come to a gentle boil.
- Pressure Cook: Once it starts boiling, lower the flame completely. Put the lid on the pressure cooker and cook for exactly 2 whistles.
- Serve: Turn off the stove and let the pressure cooker cool down completely on its own before opening. Your flavorful Raw Mango Drumstick Curry is ready to eat!
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Cooking Tips:
- Always Soak the Dal: Soaking the toor dal for 15-20 minutes ensures it cooks perfectly in just 2 whistles and helps prevent post-meal acidity.
- Use Warm Water: Adding warm water instead of cold water helps maintain the cooking temperature of the spices and enhances the curry’s colour.
- Adjust the Sourness: If your raw mango is extremely sour, use fewer pieces so it doesn’t overpower the natural sweetness of the drumsticks.
Variations:
- Vegan Version: Great news—this traditional recipe is naturally 100% vegan!
- Spicy Version: Add an extra green chilli to your crushed paste or bump up the Kanda Lasun Masala for a fiery kick.
- Kids-Friendly Version: Skip the green chilli and reduce the masala by half. The tanginess of the mango and mild, creamy dal will be very appealing to young eaters.
- Different Lentils: If you don’t have toor dal, you can easily swap it out with red lentils (masoor dal) or yellow moong dal.
Serving Suggestions:
This comforting Raw Mango Drumstick Curry tastes phenomenal when served hot with steamed white rice, a drizzle of ghee, and a roasted papad on the side. It also pairs beautifully with warm chapatis, traditional Maharashtrian bhakri (millet flatbread), or jeera rice.
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FAQs:
Q1: Can I make this Raw Mango Drumstick Curry without a pressure cooker?
Ans: Yes! You can cook this Raw Mango Drumstick Curry in a regular pot. However, you will need to boil the soaked dal and drumsticks separately first before mixing them into the tempered spices, which takes a bit more time.
Q2: What is Kanda Lasun Masala?
Ans: Kanda Lasun Masala is a traditional Maharashtrian spice blend made of onion, garlic, and red chillies. If you don’t have it, you can easily substitute it with regular red chilli powder mixed with a little coriander powder.
Q3: Can I use frozen drumsticks for this Maharashtrian Amti Recipe?
Ans: Absolutely. Frozen drumsticks work perfectly fine for this Maharashtrian Amti Recipe. Just thaw them slightly before adding them to the cooker.
Q4: Why did my drumsticks turn completely mushy?
Ans: Drumsticks cook very fast under pressure. Sticking to exactly 2 whistles on a low flame, as recommended in this quick drumstick dal recipe, ensures they are perfectly tender but still hold their shape.
Q5: Can I skip the dry coconut?
Ans: Yes, if you don’t have dry coconut, you can skip it. However, adding just a little bit gives the amti a much richer texture and authentic flavour.
Quick Raw Mango Drumstick Curry | Kairi Amti Recipe
Ingredients
- Cooking Oil: 1/2 tablespoon
- Mustard Seeds: 1 teaspoon
- Cumin Seeds Jeera: 1 teaspoon
- Asafoetida Hing: A small pinch
- Curry Leaves: 8-10 fresh leaves optional: 1 bay leaf
- Onion: 1 medium roughly chopped
- For the Fresh Paste: 6-8 garlic cloves 1 green chilli, 1/2 inch ginger, 1 tablespoon fresh coriander leaves, and 1 tablespoon dry coconut
- Turmeric Powder: 1/2 teaspoon
- Tomato: 1 medium chopped
- Drumsticks: 3 large peeled and cut into 2-inch pieces
- Toor Dal Pigeon Peas: 1/2 cup, washed and soaked for 15-20 minutes
- Raw Mango Kairi: 4-5 small pieces
- Kanda Lasun Masala: 3 teaspoons or use everyday curry powder/red chilli powder
- Garam Masala: 1/2 teaspoon
- Salt: To taste
- Warm Water: 1.5 glasses
Instructions
- Prepare the Paste: In a mortar and pestle or a small mixer jar, coarsely crush the garlic, green chilli, ginger, fresh coriander, and dry coconut.
- Temper the Spices: Heat the oil in a pressure cooker. Add mustard seeds and cumin seeds. Once they pop, add the asafoetida (hing) and curry leaves.
- Sauté the Onion: Add the roughly chopped onion to the cooker. Sauté it lightly until translucent (do not let it turn completely brown).
- Cook the Paste: Stir in your freshly crushed garlic-ginger-coconut paste. Sauté on a medium flame for about 2 minutes until it smells wonderful.
- Add Tomatoes & Turmeric: Mix in the turmeric powder and chopped tomatoes. Cook for another minute until the tomatoes soften slightly.
- Add the Main Ingredients: Add the soaked toor dal, drumstick pieces, and raw mango pieces into the pressure cooker.
- Spice it Up for the Raw Mango Drumstick Curry: Add salt to taste, Kanda Lasun Masala, and Garam Masala. Sauté everything together for 2 minutes on low heat.
- Add Water & Boil: Pour 1.5 glasses of warm water into the cooker. Mix well and wait for the curry to come to a gentle boil.
- Pressure Cook: Once it starts boiling, lower the flame completely. Put the lid on the pressure cooker and cook for exactly 2 whistles.
- Serve: Turn off the stove and let the pressure cooker cool down completely on its own before opening. Your flavorful Raw Mango Drumstick Curry is ready to eat!
