Manga Kalan
Ingredients
Small ripe Mangoes - 8 - 10 nos
Split green chillies - 25 nos
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Smashed Yogurt (without water) - 8 cups
Grated Coconut - 2 cups
Cumin - 2 pinch
Coconut oil - 4 tbs
Mustard seeds - 2 tsp
Fenugreek - a pinch
Split dry chillies - 6 nos
Curry leaves few
Salt to taste
Preparation
Cook mangoes in sufficient water with green chillies, turmeric powder and salt. Keep aside
Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
Heat coconut oil and season mustard, fenugreek, dry chillies and curry leaves.
Add grinded coconut mixture and saute well.
Add chilly powder, saute for a while and put yogurt and cooked mangoes kept aside.
Mix well. Lower the flame.
Boil well by stirring continuously.
When the curd thickens, remove from fire.
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