- 2 teaspoons coconut oil
- ½ cup sliced small onion
- 2 sliced ginger and green chilli
- 2 sprigs curry leaves
- 4 peeled mango
- 1 cup Coconut milk (thick)
- 1/2 cumin seed
- Salt to taste
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 2 teaspoons coriander powder
- 1 ½ teaspoon coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 sprig curry leaves
- 2 dried red chillies
- Heat oil in a pan and add small onion, ginger and green chilli ,curry leaves and raw mango.
- Sauté on a low flame along with turmeric, chilli powder and coriander powder.
- Add ground paste and salt.
- Mix well and cover and cook on medium flame until mango is almost cooked.
- Add thick coconut milk and simmer on low flame for 2 minutes.
- Heat oil and temper with mustard seeds, curry leaves and red chillies
- Serve hot with rice.
Recipe contributed by Thamarai Selvi:
She was born and raised in Tamilnadu, and has been living in Alleppey, Kerala last 12years. A vegetarian by birth, took to cooking meat post marriage and gets her mother in law and daughter to taste. Recently she has also turned vegan.
Instagram: Thamarai 129
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