1. Tiny ripe mangoes-5 nos
  2. Turmeric powder- 1/2 tsp
  3. Chilly powder-1 tsp
  4. Green chilly-2 large
  5. Salt-to taste
  6. Curd- 1/2 cup
  7. Coconut-1 cup
  8. Cumin seeds-1/2 tsp
  9. Mustard seeds-1/2 tsp
  10. Shallots (small onion)-4 nos
  11. Jaggery syrup-1/4 cup (or less)
Ingredients For Seasoning:
  1. Coconut oil-1 1/2 tbsp
  2. Mustard seeds-1 tsp
  3. Dry red chilly-2 large
  4. Curry leaves-2 springs
  5. Turmeric powder-1/4 tsp(optional)
  6. Chilly powder-1/2 tsp(optional)
  • Peel the mangoes skin and using a knife make some slits on it to infuse the flavor inside.
  • Add these mangoes in a curry pot along with 1/2 cup of water, turmeric powder, chilly powder, salt and green chilly slits.
  • Cook covered for about 10-15 minutes until the mangoes turn soft.
  • Mean while; in a blender add grated coconut, cumin seeds, shallots and mustard seeds; add 1 cup of water and make a smooth paste out of it. keep it aside.
  • Beat the curd in a blender or by a hand mixer (in-order to become smooth without lumps).
  • When the mangoes are cooked, add the beaten curd in to it and mix well; cook on medium flame until the curry starts boiling (forming lumps on top).
  • When it starts  to boil add the coconut paste in to it and mix well.
  • Add the jaggery syrup; mash the mangoes with ladle to infuse the flavor.
  • Switch off the flame when the curry starts boiling.
  • Do seasoning on top.
  • Heat a pan with coconut oil; splutter mustard seeds, add dry red chilly and curry leaves; switch off the flame by adding turmeric powder and red chilly powder in to it.
  • Pour the seasoning above the curry and mix well before serving. 

    Source : allrecipes,com

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