- Raw Mango – 1
- Cumin seeds (small Jeera) – 1 teaspoon
- Coriander powder – 1 tablespoon
- Turmeric Powder – 1 teaspoon
- Chilli Powder – 1 teaspoon
- Thick Coconut milk Onnam Pal) – 1 cup
- Thinner coconut milk – 1 cup (2nd Extract from coconut adding water)
- Green Chilly – 3 cut into 3 or 4 bits each
- Ginger bits – 1/4 teaspoon
- Garlic bits – 1 teaspoon
- Red Chilly – 4, broken into half
- Small Onion – 5 nos (Chop them finely)
- Curry leaves – 10 leaves
- Mustard – 1 teaspoon
- Coconut Oil – 1 Table spoon
Peel the skin and Cut the mango into long bits. Put all the bits in a pan, add the 2nd milk of coconut, ginger, garlic, green chilli, little turmeric powder and salt, cover and keep on fire to boil. Grind 2 to 5 ingredients into a smooth paste. Once mango bits get cooked, add the masala and stir well for 5 minutes then add coconut milk and stir continuously; don’t allow it to boil without stirring or else the curry will be watery; cook for 5 minutes stirring continuously. Remove from fire and keep aside.
In another pan pour coconut oil, splutter the mustard seeds, add onion and saute till golden color, then add red chilli and curry leaves when fried well and dried fully pour into the curry.
You can enjoy this very tasty and easy to make curry with rice.
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