| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian | 6 | Servings |
INGREDIENTS
| 6 | Mangoes | |
| 1 1/2 | ts | Turmeric |
| 1 1/2 | tb | Jaggery |
| 4 | Sprigs curry leaves; cleaned | |
| 3 | c | Curd; churned |
| Salt; to taste -To Grind— | ||
| 1 | Coconut; grated | |
| 16 | Green chiles | |
| 1 | ts | Cumin seeds -For Seasoning— |
| 3 | tb | Coconut oil |
| 1 | ts | Black mustard seeds |
| 3 | Red chiles; broken |
INSTRUCTIONS
Wash, deseed and cut mangoes into large pieces. Cook along with the turmeric, salt, jaggery, curry leaves and a little water till done. Grind coconut, green chilies, and cumin seeds into a paste, adding a little water. Add to the cooked mangoes and churned curd. Heat oil and add mustard seeds and red chilies. When brown, pour over curd and mango mixture. Bring to a boil and serve. You can substitute 4 bananas for the mangoes. From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran Recipe by: Southern Delights by Parwathy Akhileswaran Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 17, 1998
A Message from our Provider:
“Jesus: there is no substitute”