4 to 5nattu manga/chandrakkaran manga/small ripe mangopeeled
2 to 3green chilies,cut verticallyaccording to taste
Curry leavesfew
1/2tspTurmeric powder
1/4tspKashmiri chili powder
Saltto taste
1cupWateror as required
1.5cupsYogurt,whipped
To grind together
1/2cupGrated coconut
1/2tspcumin seeds
wateras required
For tempering
1/2tspMustard seeds
1 or 2Dry red chilies
1/2tspFenugreek seeds
Curryl eavesfew
1 or 2pinchKashmiri chili powder
1tbspCoconut oil
Instructions
Whip yogurt and salt to taste in a mixing bowl and set aside.Grind together coconut and cumin seeds to form a thick ,smooth paste ,adding sufficient quantity of water.Keep aside.In a pan combine together mango,green chilies,turmeric powder,kashmiri chili powder ,water and salt to taste.Cover and cook until it turns soft.
Add the prepared coconut paste and cook for about 4 to 5 minutes on a medium low flame.Bring it to a boil.Switch off the stove and slowly add yogurt ,stirring well as you do so.Add more salt,if required.
Heat oil in pan and add mustard seeds,let it splutter.Add dry red chilies,fenugreek seeds and saute for few seconds.Add curry leaves and kashmiri chili powder.Immediately dd this to the prepared curry .Cover and set aside for atleast 10 minutes.Uncover ,stir gently and serve with rice.