Cut the mangoes into bite size pieces. Cook the mango & green chilly in 2- 2.5 cups water.
Grind together grated coconut, small onion,garlic, jeera and turmeric powder with enough water into a smooth paste. When the mangoes become soft, add the ground paste & salt. Mix well. Bring it to a boil & remove from fire.
Heat oil in a pan & splutter mustard seeds. Add thinly sliced small onion, red chilly & curry leaves. Fry it till the onion becomes golden brown. Pour it over the curry. Serve with rice.
Since the mangoes are preserved in salted water, you have to be careful when adding salt to the curry. It will take a few hours for the flavor to set in, so plan your cooking accordingly.
This Uppumaanga Curry was printed from https://mariasmenu.com/vegetarian/uppumaanga-curry.
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