Medium sized ripe manges - 3 nos
Beaten curd/yogurt - 1 cup
Red chilli powder -1/2 tspn
turmeric powder - 1/2 tspn
Grated coconut - 1/2 cup tightly packed
Green chilly - 3 nos
Oil - 2 tspn
Mustard seeds- 1 tspn
Red chilly - 2 ( broken into 2)
Methi seeds - 1/2 tspn
Slice the mangoes into big pieces. Cook the mango pieces along with the seed in enough water. Add chilly powder, turmeric and salt to it. When the mango is cooked well, remove the pieces and seed to a plate and leave it to cool. Squeeze the pulp from the cooked mango, discarding the skin and seed. Mix the pulp into the drained water, used to cook the mangoes.
Grind the coconut and green chilly with little water to a smooth paste. Blend the ground paste into mango pulp mix. Mix in the beaten curd and blend everything well. Adjust salt. Bring to a boil. Remove immediately when it foams on the top, else it will become watery because of the yogurt added.
Do the seasoning and enjoy with hot rice and a side of papad.
Optionally you can add some ash gourd or vellarikkai to this. I have not added them. If you like the curry to be little sweet, you can add a piece of jaggery while cooking the mangoes.