How long does Mango Theeyal take?

55 minutes from start to finish. That is 15 minutes of preparation and 40 minutes of cooking.

How many people does Mango Theeyal serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Mango Theeyal vegetarian?

Yes. No meat, no fish and no egg.

Is Mango Theeyal spicy?

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Mango Theeyal?

300 grams Raw Mango, 80 grams Coconut (Grated), 20 grams Tamarind, 12 grams Jaggery, 5 Dry Red Chilli, 14 grams Coriander Seeds, and a few more listed on this page.

Do I need a pressure cooker for Mango Theeyal?

No, it is cooked in an open pot.

How many calories are in Mango Theeyal?

About 223 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Mango TheeyalCook

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Mango Theeyal

Name: Mango Theeyal
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian, Kerala
Ingredients: 1 tsp Coconut Oil; 1 tbsp Coconut Oil; 80 grams Coconut (Grated), Grated; 14 grams Coriander Seeds; 5 Dry Red Chilli, De-stemmed; 1 grams Fenugreek Seeds; 1 grams Cumin; 180 ml Water, For Grinding; 300 grams Raw Mango; 1 grams Turmeric Powder; 1 tsp Salt; 150 ml Water, For Cooking; 20 grams Tamarind, Soaked; 100 ml Water, For Soaking; 12 grams Jaggery, Grated; 100 ml Water, For Adjusting Consistency; 1 tsp Mustard Seeds; 2 Dry Red Chilli; 4 grams Curry leaves; 6 Small Onion (Shallots), Thinly Sliced; 1 grams Salt

55 min
medium
Serves 4

Prep 15 min · Cook 40 min

Start cooking

7 steps, one at a time. Big words for every step, and a timer where a step waits.

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Also known as manga theeyal, maanga theeyal · Veg · Curries & Gravies, Kuzhambu, Sambar & Rasam

Curries & Gravies Kuzhambu, Sambar & Rasam Vegan Gluten-free Dairy-free

Mango theeyal is a Kerala gravy of raw mango in a roasted coconut and red chilli paste with tamarind and jaggery. Medium-spicy, serves 4, about 55 minutes.

Low calorie

Ingredients

21 items

4 people

Coconut Oil1 tsp
Coconut Oil1 tbsp
Coconut (Grated), Grated80 grams
Coriander Seeds14 grams
Dry Red Chilli, De-stemmed5
Fenugreek Seeds1 grams
Cumin1 grams
Water, For Grinding180 ml
Raw Mango300 grams
Turmeric Powder1 grams
Salt1 tsp
Water, For Cooking150 ml
Tamarind, Soaked20 grams
Water, For Soaking100 ml
Jaggery, Grated12 grams
Water, For Adjusting Consistency100 ml
Mustard Seeds1 tsp
Dry Red Chilli2
Curry leaves4 grams
Small Onion (Shallots), Thinly Sliced6
Salt1 grams

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 4 people
Energy	223kcal	892kcal
Protein	3.4g	14g
Carbohydrate	26g	104g
Fat	14g	56g
Fibre	7.7g	31g
Sugar	12g	46g

Cookd masalas for raw mango

Method

1
Get ready by washing, peeling and cutting the raw mango into medium cubes. Grate the coconut and jaggery. Remove the stems from 5 dry red chillies, break the other 2, peel and thinly slice the shallots and rinse the curry leaves. Soak the tamarind in 100 ml warm water.
2
Heat 1 tsp coconut oil in a kadai on low flame for 1 minute until hot. Add the grated coconut and roast for 8 to 10 minutes, stirring, until deep reddish-brown but not burnt. Add the coriander seeds, 5 dry red chillies, fenugreek seeds and cumin and roast for 2 more minutes. Cool for 3 minutes, then grind with 180 ml water to a smooth paste.
Coconut OilCoconut OilCoconut (Grated)Coriander SeedsDry Red ChilliFenugreek SeedsCuminWater
3
Add the raw mango, turmeric powder, salt and 150 ml water to a kadai. Cook on medium flame for 8 to 10 minutes until the mango is tender but still holds its shape.
Raw MangoTurmeric PowderSaltWater
4
Pour in the strained tamarind pulp. Boil on medium flame for 3 minutes until the raw tamarind smell goes.
TamarindWater
5
Add the roasted coconut paste and jaggery. Mix well and simmer on low flame for 10 to 12 minutes until the gravy thickens, coats a spoon and oil shows at the sides. Add a little of the extra water only if it gets too thick.
JaggeryWater
6
Heat the coconut oil in a small tadka pan on medium flame for 1 minute until hot. Add the mustard seeds and let them splutter. Add the 2 broken dry red chillies, curry leaves and shallots and fry for 3 to 4 minutes until the shallots are golden.
Mustard SeedsDry Red ChilliCurry leavesSmall Onion (Shallots)Salt
7
Pour the tempering over the gravy and mix gently. Rest for 5 minutes before serving.

Before you start

How long does Mango Theeyal take?: 55 minutes from start to finish. That is 15 minutes of preparation and 40 minutes of cooking.
How many people does Mango Theeyal serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Mango Theeyal vegetarian?: Yes. No meat, no fish and no egg.
Is Mango Theeyal spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Mango Theeyal?: 300 grams Raw Mango, 80 grams Coconut (Grated), 20 grams Tamarind, 12 grams Jaggery, 5 Dry Red Chilli, 14 grams Coriander Seeds, and a few more listed on this page.
Do I need a pressure cooker for Mango Theeyal?: No, it is cooked in an open pot.
How many calories are in Mango Theeyal?: About 223 a serving. The full nutrition table is on this page, per serving and for the whole batch.