| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian | 6 | Servings |
INGREDIENTS
| 6 | Mangoes | |
| 1 1/2 | t | Turmeric |
| 1 1/2 | T | Jaggery |
| 4 | Sprigs curry leaves, cleaned | |
| 3 | c | Curd, churned |
| Salt, to taste | ||
| To Grind- | ||
| 1 | Coconut, grated | |
| 16 | Green chiles | |
| 1 | t | Cumin seeds |
| For Seasoning- | ||
| 3 | T | Coconut oil |
| 1 | t | 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
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