Pazhamanga curry

Ingredients	Quantity
Ripe mangoes	5 small or 2 large
Green chillies	3
Turmeric	½ tsp
Red onion (small)	1
Coconut	½
Cumin seeds	¼ tsp
Buttermilk	300ml (1 glass)
Curry leaves	1 spring
Salt	to taste
For tempering:
Red chilli	1
Mustard seeds	a pinch
Coconut oil	15ml

Peel the mangoes. If small, keep whole and if large, cut into pieces. Grind together green chillies and turmeric. Mix with mangoes. Put into a pan. Cover with water. Add salt and cook till fairly dry. Grind together into a fine paste, grated coconut, cumin seeds and red onion. Mix with buttermilk, and add to mangoes with curry leaves. Cook, without allowing it to boil, for a few minutes. Remove from the fire. Check for seasoning. Heat the oil. Add broken red chillies and mustard seeds. When they crackle pour over the curry and mix well. If the mangoes are sweet, sour buttermilk or curds can be used.