Ingredients
1. Salted mango (Uppumanga - 1 small) OR salted or pickled goose berry/ mango - 3 - 4 pieces or to taste (I used 4 pieces of kannimanga. You can use a little gravy if you want)
Grated coconut - 1/2 cup
Green chillies - 2
Ginger - 1/4 inch, roughly chopped
2. Beaten yoghurt / butter milk - 2 cup (It shouldn’t be very sour)
3. Mustard seeds - 1/4 - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Dry red chillies - 2, broken
Curry leaves - 1 sprig
4. Salt - To taste
Method
1. Grind the ingredients numbered 1 to a fine paste. Mix the ground paste with the beaten yoghurt / butter milk. Taste-check and add salt if required.
2. Heat oil in a small pan. Splutter mustards and fry dry red chilies and fenugreek seeds. The fenugreek seeds will brown in a few seconds. Switch off. Add the curry leaves. Pour over the curry. Serve immediately with rice.
Recipe Courtesy - Bava Chechi
