Drumstick Raw Mango Curry

Published: Jun 2, 2025 |
LAST UPDATED ON: Jun 2, 2025 by lubnakarim06

Raw mango + drumsticks = summer magic!
This tangy, home-style drumstick raw mango curry is a seasonal must in our kitchen. Best enjoyed with hot rice, mudda pappu, and some spicy pickle on the side.

More Drumstick Recipes To Try – Mutton Drumstick Curry, Drumstick Leaves Poriyal with Mung Dal, Drumstick Leaves (Murungai Keerai) Dal, Drumstick Tomato Curry, Raw Mango Mixed Vegetables Curry

About This Curry

South Indian summers have a rhythm of their own. Long, hot days. Sudden showers. And of course — mangoes. Both raw and ripe mangoes may show up together in markets these days, but at our home, we still follow the old rule — no ripe mangoes until after the first rainfall.

Raw mangoes rule our meals until then. They find their way into pickles, chutneys, dal, rice, and curries like this one — Drumstick Raw Mango Curry. It’s a family favourite. A summer classic. A simple dish that captures the flavours of the season with very few ingredients.

Ingredients You’ll Need

• Drumsticks (Mungae ki Phalli | Sojni ki Phalli | Sahijan | Mullakada) – Choose tender drumsticks for best results. If the outer skin is too hard, scrape it lightly.
• Raw Mango – Go for firm, sour mangoes. Totapuri or any local sour variety works well.
• Onion – Adds sweetness to balance the tang.
• Green Chilies – Adjust quantity if you prefer less heat.
• Red Chili Powder – Adds both colour and heat.
• Turmeric Powder – Adds color and brings unique earthy flavour.
• Coriander Powder – Optional but adds nice depth.
• Salt – to taste
• Oil –Preferably peanut or sunflower oil

Drumstick Raw Mango Curry

This curry is a humble everyday dish, cooked across many Andhra homes when raw mangoes are in season. Drumsticks, or mungae ki phalli as we call them, are simmered along with raw mango cubes in a lightly spiced onion base. As they cook, the drumsticks soak up the tanginess of the mango and become incredibly flavourful — soft, juicy, and slightly fibrous, just how we like it.

This curry has no tomatoes, no garlic, no fancy masalas — and yet, it’s full of flavour. I remember during school holidays, when the sun would be blazing outside and the ceiling fans running on full speed, this curry would often be on the table with a big pot of steaming rice.

The best part is sucking the pulp out of each drumstick piece, letting the tartness of mango mix with the spice of chili. As kids, we’d compete over who got the most mango pieces in their serving. My mom always made sure there were enough to go around.

Even now, I find comfort in making it. It’s the kind of dish that reminds you of where you come from.

It’s usually served with hot rice, a dollop of ghee, and something crispy on the side — papad or fryums do the trick. The whole meal feels light, satisfying, and deeply nostalgic. I served this with rice, mudda pappu, red chili pickle and papad.

Let this simple curry be your invitation to slow down and cook something seasonal. Make it when raw mangoes flood your market, when the first rains are yet to fall, and when you want a taste of home on your plate.

If you try this, don’t forget to let me know — and tell me if you had to fight over the mango pieces too. 🙂

Sometimes, I add dry coconut powder to this and you can find the recipe @ Drumstick-Raw Mango in Coconut Gravy Curry.