Ingredients

• Small ripe mangoes - 8 to 10
• Split green chillies - 25
• Chilli powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Smashed yogurt (without water) - 8 cups
• Grated coconut - 2 cups
• Cumin - 2 pinch
• Coconut oil - 4 tbsp
• Mustard seeds - 2 tsp
• Fenugreek - 1 pinch
• Split dry chillies - 6
• Curry leaves - A few
• Salt to taste

How to Make Manga Kalan

• Cook mangoes in sufficient water with green chillies, turmeric powder and salt. Keep aside.
• Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
• Heat coconut oil and season the mustard, fenugreek, dry chillies and curry leaves.
• Add the ground coconut mixture and saute well.
• Add chilli powder, saute for a while and add yogurt and cooked mango.
• Mix well. Lower the flame. Boil while stirring continuously.
• When the curd thickens, remove from fire.