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Ripe mango curry (Pazhamanga pulisseri)
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  1. Ripe mango (medium size)     3
  2. Curd        1 cup
  3. Grated coconut      ½ cup
  4. Turmeric powder      1 pinch
  5. Green chili       4
  6. Cumin powder       ½ tsp
  7. Chili powder       1 tsp
  8. Salt        to taste.
Peel off the mango skin and cut to small pieces. Split the green chili vertically into two. Cook the mango along with its seeds, adding green chili, chili powder, salt and turmeric powder. When the mango is cooked, add the ground coconut and cumin powder and bring to a boil. Add beaten curd before removing from fire. (Take care not to boil after adding curd).
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