This is a perfectly simple Kerala dish, combining the sweetness of the mango and the tartness of buttermilk. And what I made for the Chennai Bloggers Meet.
1 ripe Mango, cut into bite-sized pieces
1 pinch Chilli powder
1 pinch Turmeric Powder
3 tbsp Shredded Coconut
1 tbsp Cumin
2 Green Chillies
11/2 cups Buttermilk
1 tsp Mustard Seeds
2-3 Red Chillies
3-4 Curry Leaves
1 pinch Fenugreek Seeds
Cook the mango together with the chilli powder, turmeric and salt in a little water. Separately, grind the coconut, cumin and green chillies.
Add the ground mixture to the cooking mango.
Allow it to come to a boil. Turn off the heat and add the buttermilk.
In a separate pan, add some oil and add the ingredients for the seasoning. When the mustard seeds start to splutter, add the seasoning mixture to the mango curry.
(photo courtesy Valli)
Serve over rice, idiyappams or (Lakshmi’s wonderful suggestion!) curd rice!