Ingredients

1.Ripe and sweet mango ( peeled and cut into big pieces) – 1 big
2.Nenthrapazham (peeled , slit and cut into one inch pieces) – 1 big
3.Green chillies cut long – 3
4.Ginger chopped into small peices – 1 table spoon
5.Chilly powder – 1 tea spoon
6.Salt – as required
7.Grated coconut – 1 cup
8.Turmeric powder – ½ tea spoon
9.Cumin seed – ½ tea spoon
10.Curd (sour) – 2 cup
11.Coconut oil – 2 table spoon
12.Mustard seed – ½ tea spoon
13.Fenugreek seed – ¼ tea spoon
14.Red chillies – 3 ( chopped into small pieces)
15.Curry leaves – little
16.Chilly powder – ¼ tea spoon
17.Turmeric powder – ¼ tea spoon
18.Fenugreek powder – little
19.Pepper powder – ¾ tea spoon

Method of preparation

Take a Pressure cooker. Add the mango pieces, nentrapazha pieces, ingredients from 3 to 6, ¾ of water and pressure cook till you get one whistle.
Grind the coconut by adding cumin seed and turmeric powder. Add the paste and curd into the cooked mango. When it get boiled add little curry leaves and mix .Transfer the curry into a bowl which you prefer to serve.

Heat coconut oil and add mustard seed, fenugreek seeds, chilly, curry leaves and fry in oil. Then switch off the stove. Add the ingredients from 16 to 19 and mix. then pour the mix above the curry don’t mix . just leave as it is . while serving you can serve in a manner in which the mix also get served. Tasty and different mambazha nentrapazha kalan is ready.