Coconut oil - 2 tsp
Mustard - 1 tsp
Methi seeds - 6
Urad dal - 1/2 tsp
Jeera - 1/8 tsp
Hing - a generous pinch
Curry leaves few
Mor milagai / Salted sun dried chillies - 2
Beaten curd - 1 cup
( make sure they are not too sour)
Turmeric powder - 1/4 tsp
Dried salted mango pieces - 2 or 3 small pieces or as needed
( soak the mango pieces in water for overnight to soften)
Add the soaked mango pieces , turmeric powder and curd in a mixi jar grind to a smooth liquid.
Heat oil in a pan and temper with above ingredients. Once the chilies are turned dark brown pour the ground curd mixture. Salt is not needed for this dish,
Do not boil there are chances of curdling so when it is hot and well combined with the tempering switch off the stove.
Mix the gravy with rice and enjoy!
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