Ingredients

The following ingredients have 2 Servings
  • Ripe Mangoes – 2 (cut into medium size (2 – 3 inch) pieces with the skin intact)
  • 1 tbsp Jaggery (Optional or you can use sugar)
  • 1/2 tsp turmeric powder
  • 1/2 tsp cayenne / red chilli powder
  • salt (to taste)
  • To grind to a fine paste:
  • 1/2 cup grated coconut (you can use fresh grated coconut or frozen grated coconut)
  • 1/2 cup yogurt (whole milk preferred)
  • 2 dried red chillies
  • 1/2 tsp cumin seeds
  • For seasoning:
  • 1 tbsp coconut oil
  • 1/2 tsp black mustard seeds
  • a sprig of curry leaves
  • 1 dried red chilli

Instruction

  • Cook the mangoes in about 1/2 cup of water along with the turmeric powder, cayenne, jaggery and salt. Meanwhile, grind the coconut, yogurt, chillies and cumin seeds to a fine paste, in a food processor.
  • Once the mangoes are soft, add the ground coconut paste to it. Keep the heat low or else the yogurt will curdle. Check for salt and switch off the heat.
  • Heat the 1 tbsp oil in a small sauce pan and add the mustard seeds to it. Once they splutter, add the curry leaves and the red chilli. Pour this over the mango curry and serve hot with rice.