This is my grandma’s recipe. You can’t go wrong with it. Don’t forget to add ghee.
- 4 Mangoes (any variety that’s more sweet than tart, preferable is Alphonso)
- 2 tbsp Ghee (Clarified Butter)
- 1 tsp whole cumin
- 1/2 tsp mustard seeds
- 1/4 tsp asafoetida powder
- 2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp amchoor (Dry Mango Powder) if not available, increase the lemon juice
- 1 glass water
- 1 cup coconut milk
- 1 Lemon juice
- 8 – 10 curry leaves
- Salt to taste
Scoop the mangoes out and blend them to get the pulp. Retain the pips and keep them aside.
Now heat ghee in a pan, splutter cumin & mustard seeds for a few seconds when the ghee is hot.
Now, add the coriander powder, amchoor powder, turmeric powder, red chilli and salt and stir-fry for a minute. Sprinkle some water to avoid the spice from sticking to the base and getting burnt. Now add the mango pips. Let them coat with the spices.
After two minutes pour over the mango pulp and stir for 5 minutes.
Finally add water and cook till it thickens a little. Then add coconut milk. Let this simmer for 5 minutes.
Now take it of the heat, add lemon juice and finish it off by adding a tempering tadka of asafetida (hing) and curry leaves. Serve with rice or any bread you love eating.