Ripe Mango Curry / Nadan Mambazha Curry

Ingredients

Ripe Mangoes –  2 – 3

Water – 1.5 cup

Green chilies – 3 – 4, slit

Curry leaves – 1 sprig

Turmeric powder – 1/2 tsp

Chilly powder – 1 tsp

Grated coconut – 1 1/4 cup

Cumin seeds –  1/2 tsp

For the seasoning

Oil – 2 tsp

Mustard seeds – 1/4 – 1/2 tsp

Dry red chilies – 2, halved

Method

Grind the grated coconut with cumin seeds to a very fine paste.

Remove the skin of the mangoes. Cook them adding 1.5 cup water, green chilies, turmeric powder, chilly powder, curry leaves and enough salt. When they are cooked well, lower the flame and add the ground coconut mixture. Cook for a few minutes. Switch off. Heat oil in a pan, splutter the mustards and fry dry red chilies. Pour over the curry. Serve with hot steamed rice.