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Prep Time: 5 mins
Cooking Time: 15-20 mins
Serves: 3-4

Ingredients:
1 large Totapuri Mango, cut into 1 inch cubes (no need to peel its skin)
1-1½ inch cube of Jaggery
Salt to taste

For Ground Paste:
¾ cup grated Coconut, fresh/frozen
4-5 Dry Red Chillies (I used Byadagi, adjust acc to taste)
1 tbsp Coriander Seeds
1 tsp Jeera/Cumin Seeds
½ tbsp Urad Dal
Big pinch of Methi/Fenugreek Seeds
1 small marble size Tamarind (adjust acc to taste, if mangoes are quite sour then omit it)

For Tempering:
1 tbsp Oil (preferably Coconut oil)
1 tsp Black Mustard Seeds
1 dry Red Chilli, halved
A big pinch of Hing/Asafoetida
Few Curry Leaves

Method:

Cook cubed mango pieces in 3-3½ cups of water adding jaggery and salt to taste for between 7-10 mins on a medium flame. Make sure that the mangoes are just cooked and its peel change to dirty green colour.
Mean while, dry roast coriander seeds, cumin seeds, dry red chillies, urad dal and methi seeds for about 1 min in a medium flame till they turn light brown in colour and gives out nice aroma. Grind these roasted spices with coconut, tamarind pulp and just enough water to very smooth paste.
Add this ground paste to mango pieces and mix well. Add little water if needed to get required consitancy of base gravy. Cook this mixture for another 5-7 minutes and bring it to gentle boil.
Heat oil in a tadka pan and add mustard, dry red chillies, hing and curry leaves. Transfer this tempering to the curry when mustard starts to pop and splutter. Mix well and cover and keep it aside covered for about 10 mins for all the flavours to blend well. Serve this delicious Raw Mango Kodhel with Rosematta or Basmati Rice or with Dosa and Idli and enjoy.

Notes:
While cooking mangoes make sure that you don’t over cook them as it is important for mangoes to retain their shape and not become mushy.
Don’t cook for too long once you add ground mixture of coconut.
This Kodhel tastes great the next day when all the flavours are blended well.

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