10 December 2012,03:58 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
  • Add the chickpeas with turmeric powder and adjust seasoning with salt. Mix well.
  • Add the green chili and ginger. Stir-fry over low-medium heat for 1-2 minutes. Stir in the mango. Cover and cook for about a minute.
  • Add the coconut and stir gently, till blended. Remove from heat.


  • 300 grams chickpeas dried or canned, washed, soaked, drained, rinsed and cooked
  • 30 grams grated fresh or powdered desiccated coconut
  • 150 grams finely chopped unripe mango
  • 1 teaspoon minced green chili
  • 1 teaspoon minced fresh ginger
  • ½ teaspoon turmeric powder
  • Salt, to taste


  • 1 teaspoon black mustard seeds
  • 2 tablespoon Cooking oil
  • 1 dried red chili
  • Few curry leaves
  • 1 teaspoon urad dhal

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