Method of Preparation :
Cook mangoes in sufficient water with green chillies, turmeric powder and salt. Keep aside
Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
Heat coconut oil and season mustard, fenugreek, dry chillies and curry leaves. Add grinded coconut mixture and saute well. Add chilly powder, saute for a while and put yogurt and cooked mangoes kept aside. Mix well. Lower the flame. Boil well by stirring continuously. When the curd thickens, remove from fire.