|
Ingredients
|
Quantity
|
|
Mangoes
|
6
|
|
Turmeric
|
1 ½ tsp
|
|
jaggery
|
1 ½ tbsp
|
|
Curry leaves – cleaned
|
4 springs
|
|
Curd – churned
|
3 cups
|
|
Salt
|
to taste
|
|
To
grind:
|
|
|
Coconut – grated
|
1
|
|
Green chillies
|
16
|
|
Cumin seeds
|
1 tsp
|
|
For
seasoning:
|
|
|
Coconut oil
|
3 tbsp
|
|
Black mustard seeds
|
1 tsp
|
|
Red chillies – broken
|
3
|
Wash, de-seed and cut mangoes into large pieces. Cook along with
the turmeric, salt, jaggery, curry leaves and a little water until done. Grind
coconut, green chillies, and cumin seeds into a paste, adding a little water.
Add to the cooked mangoes and churned curd. Heat oil and add mustard seeds and
red chillies. When brown, pour over curd and mango mixture. Bring to a boil and
serve.
