During the summer months, we always had this curry at my home. My grandmother had a special mango tree, behind the cattle shed. Only the mangoes from that tree would be used to make this curry. She refused to share the seeds of that mango tree with anyone. That tree was her pride and joy. I would pester Kutten( out farm help) to climb the tree and pluck mangoes for me, when ever Ammachi goes to the market. Unripe ones, I ate them with salt and chilli powder. The ripe ones.. ah there was a joy in eating a pazhutha nadan manga.. without peeling and cutting it.. Just like Mowgli used to do..in the jungle book...
Mangoes:2 big ones. preferably semi ripe. Peeled, and cut in to cubes
Green Chillies:6 split in to 2
water: 1 cup
Boil the mango pieces with the green chillies in 1 cup of water.
Mean while Grind the following in to a fine paste
Coconut: 1 cup freshly grated
Cumin powder: 1/2 t spn
Garlic: 1 clove
Turmeric: 1/2 t spn
Shallots: 2( can substitute with 1 tbl spn of onion)
Seeds from 2 dried red chilli.
When the mango is cooked, add the ground masala along with another 1/2 cup water. Cook for 10 mints on low fire. Remove from fire and pour the tadka over it.
Coconut oil: 1 tbl spn
mustard: 1/4 t spn
Shallots(onion) sliced fine: 1 tbl spn
Dried red chilli: 2 broken in to one inch pieces
Curry leaves: 1 sprig.
Heat oil in a wok, add the mustard, when it finished spluttering add the shallots, when the shallots brown lightly add the dried chilli and curry leaves and fry for another minute. Pour over the curry. Serve with Rice..