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Ingredients
½ cup grated unsweetened coconut
¼ teaspoon cumin
½ teaspoon cayenne
¼ teaspoon turmeric
1 ripe but firm mango
2 green chilies (Serrano or Thai), split
1 teaspoon salt
2 cups buttermilk
1 ½ tablespoons vegetable oil
½ teaspoon mustard seeds
¼ teaspoon fenugreek seeds
1 dried red chili
10 to 12 curry leaves
Nutritional analysis per serving (4 servings)
24 grams carbs; 5 milligrams cholesterol; 231 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 14 grams fat; 4 grams fiber; 576 milligrams sodium; 6 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a blender, combine the coconut, cumin, ¼ teaspoon cayenne, ⅛ teaspoon turmeric and ½ cup of water. Blend to a paste.
- Step 2
Peel, seed and cut mango into ½-inch cubes (about 1 cup). In a saucepan, combine the mango, green chilies, remaining cayenne and turmeric, salt and 1 cup water. Simmer until the mango is soft.
- Step 3
Add the coconut paste and buttermilk and stir over medium heat; do not let it boil. When the mixture is hot, remove it from the heat.
- Step 4
In a small pan, heat the oil over medium-high heat. Add the mustard seeds and cover. After the seeds begin popping, add the fenugreek and chili. When the fenugreek is toasted, toss in the curry leaves, then pour this into the buttermilk mixture. Serve warm over rice.
Private Notes
Comments
Wonderful taste, but the buttermilk curdled. Not sure why, but I'm guessing lowering the heat more first would have helped.
Pretty tasty, but a bit too watery- hold off on some of the water unless your recipe looks like it needs it. And try to dice the mango quite small.
Dice up the Serrano peppers up. Make a lot of sauce. Make 1/2