Cut the raw mango into chunks along with the skin. The skin adds to the taste.

Grind together the coconut, green chillies and mango with minimal water into a butter like consistency.

Turn heat on, and with the first bubble of a simmer turn off the heat.

Prepare the tempering : in a small pan on medium heat, add oil. Fry the 'thair molaga'. Once done turn off heat, add the mustard seeds. The heat would be enough to sputter them. Then add the fenugreek seeds and curry leaves, and pour it over the kozhambu (the gravy prepared in step 4). If you already have fried thair molaga ready, then just temper the mustard seeds, fenugreek seeds and curry leaves alone, followed by the fried thair molaga and add to the kozhambu. If you dont have thair molag...