Its Mango Season and soon ripe mangoes will start coming in and this is one recipe I tasted last year in one of my friends house, I have made a few changes according to my taste.
Ingredients:
Ripe Mango - 1
Turmeric powder- ½ tsp
Grated coconut- 1/2 cup
Cumin seeds- 1 tsp
Green chillies- 4 to 6
Coconut oil- 2 tbsp (which gives more of Kerala taste)
Mustard seeds- 1 tsp
Fenugreek seeds- 1/2 tsp
Curry leaves a bunch
Curd Unsour - 1 Cup
Curd Sour - 1 Cup
Water- 4 cups
Salt to taste
Dhaniya - 1/4 cup
Gram Dhall - 4 tbsp
Asafodeita Powder - 2 pinches
Method:
Cut the mango pieces and cook in water along with turmeric powder, green chilly (slit in the middle vertically) and salt. Soak Dhaniya, GramDhall, Cumin Seeds in water for 30 mins. Grind it (dont drain the water, that water can be used while grinding) along with coconut and remaining chillies. The paste should be very fine one. Add the paste to the cooked mango and when it boils, simmer and add the curds and let it boil again, when it frosts, remove from fire.
In a pan, add the coconut oil add mustard seeds and when the seeds splutter add fenu greek, asafodeita powder and curry leaves. Add it to the cooked mixture.
Ingredients:
Ripe Mango - 1
Turmeric powder- ½ tsp
Grated coconut- 1/2 cup
Cumin seeds- 1 tsp
Green chillies- 4 to 6
Coconut oil- 2 tbsp (which gives more of Kerala taste)
Mustard seeds- 1 tsp
Fenugreek seeds- 1/2 tsp
Curry leaves a bunch
Curd Unsour - 1 Cup
Curd Sour - 1 Cup
Water- 4 cups
Salt to taste
Dhaniya - 1/4 cup
Gram Dhall - 4 tbsp
Asafodeita Powder - 2 pinches
Method:
Cut the mango pieces and cook in water along with turmeric powder, green chilly (slit in the middle vertically) and salt. Soak Dhaniya, GramDhall, Cumin Seeds in water for 30 mins. Grind it (dont drain the water, that water can be used while grinding) along with coconut and remaining chillies. The paste should be very fine one. Add the paste to the cooked mango and when it boils, simmer and add the curds and let it boil again, when it frosts, remove from fire.
In a pan, add the coconut oil add mustard seeds and when the seeds splutter add fenu greek, asafodeita powder and curry leaves. Add it to the cooked mixture.
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