PAZHAMANGA CURRY

Ripe mangoes - 5 small or 2 large
Green Chillies - 3
Termeric - 1/2 tsp
Red onion(small) - 1
Coconut - 1/2
Cummin Seeds - 1/4 tsp
Butter milk - 300 ml (1 glass)
Curry leaves - 1 sprig
Salt to taste

For Tempering

Red chillies - 1
Mustard seeds - A pinch
Coconut oil - 15 ml

Peel the mangoes. If small, keep whole and if large, cut into pieces. Grind together green chillies and termeric. Mix with mangoes. Put into a pan. Cover with water. Add salt and cook till fairly dry. Grind together into a fine paste, grated coconut, cummin seeds and red onion. Mix with buttermilk, and add to mangoes with curry leaves. Cook, without allowing it to boil, for a few minutes. Remove from the fire. Check for seasoning. Heat oil. Add broken red chillies and mustard seeds. When they crackle, pour over the curry and mix well. If mangoes are sweet, sour buttermilk or curds can be used.