| 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
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