|ripe mangoes||8 no, medium size|
|green chili||1 no|
|turmeric powder||1/2 teaspoon|
|cumin seed powder||1/2 teaspoon|
|uluva powder||1/4 teaspoon|
|dry chili||3 no|
|curry leaves||1 stake|
Remove the skin of the mango and cook with turmeric powder, salt and water.
Grind the coconut, cumin seed powder, uluva (fenugreek) powder and green chili.
Add this mixture to the cooked mangoes.
Add butter milk and stir continuously. Don’t allow it to simmer.
When it is about to boil remove from fire.
Heat the oil and pop mustard. Add curry leaves and dry chili.