Dum Ki Nalli

By Executive Chef Sajesh Nair

  • Soak fenugreek seeds and dried raw mango in water overnight, wash them thoroughly and strain out the water.
  • Boil them all the way through, drain out the water and keep aside
  • Heat oil in a medium pan, stir in cumin and let it sizzle.
  • Put turmeric powder, red chilli powder and crushed coriander seeds.
  • Add garlic paste and saute, stirring regularly, until golden brown; be sure to scrape the garlic from the sides of the pan, if it starts to stick.
  • Add boiled fenugreek seeds and dried mango, stir well, adjust salt, reduce heat and continue cooking until dried mango becomes slightly wilted.
  • Finish while stirring in the jaggery to cut off the bitterness of fenugreek and making the dish a combination of bitter, sweet, sour and spicy delight.
  • Can be served hot, but according to the custom, is eaten cold, on the next day of its preparation (do not worry the dish stays perfectly delicious).


  • Refined oil - 800ml
  • Onion - 4kg
  • Green cardamom - 4gm
  • Cloves - 4gm
  • Bay leaf - 4gm  
  • Shai jeera - 4gm  
  • cinnamon stick - 2gm
  • Nalli - 8kg
  • Ginger garlic paste - 400gm
  • Red chilli powder - 100gm
  • Garam masala powder - 20gm
  • Saffron - 1gm
  • Kewda water - 2gm  
  • Tomato puree - 1.7kg  
  • Mutton bones - 4kg  
  • Salt - To taste