Uppumanga Curry

True blue Keralites would vouch for the irreplaceable aroma of uppumanga curry, or salted mangoes in coconut gravy, emanating from the quaint kitchens of Kerala

2-3 uppumanga / Salted Mangoes, sliced (if mangoes are small and very soft use it as whole)
10 shallots, sliced length wise
5 green chillies, slit
¼ tsp turmeric powder

Grind to a smooth paste

1 cup grated fresh coconut, heaped
2 shallots
2 green chillies
½ tsp coriander powder
¼ tsp turmeric powder

For Seasoning

2 tbsp coconut oil
½ tsp mustard seeds
3 shallots, sliced thinly
3 dry red chillies
¼ tsp red chilly powder
1 sprig curry leaves

Grind together grated coconut, shallots, green chillies, coriander powder and turmeric powder to a fine paste and keep aside
Cook mangoes, green chillies, shallots, turmeric powder and salt with 2 cups of water until the mangoes turn soft
Add the ground paste to the mango mixture and mix well. Lower the flame and stir well for 2-3 minutes or until the curry is heated thoroughly. Do not let it boil after adding coconut paste
Turn off the heat and keep aside
For seasoning, heat oil in a pan and add mustard seeds
When it starts spluttering, add shallots and fry until they turn light brown and add curry leaves, dry red chillies and chilly powder 
Fry for a few seconds. Pour this seasoning over the curry, mix well and serve with rice

(The author is a food blogger who blogs @ http://www.swapnascuisine.com/)

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