Wash, deseed and cut mangoes into large pieces. Cook along with the turmeric, salt, jaggery, curry leaves and a little water till done. Grind coconut, green chilies, and cumin seeds into a paste, adding a little water. Add to the cooked mangoes and churned curd. Heat oil and add mustard seeds and red chilies. When brown, pour over curd and mango mixture. Bring to a boil and serve. You can substitute 4 bananas for the mangoes. From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran Recipe by: Southern Delights by Parwathy Akhileswaran Posted to recipelu-digest by Sharon Raghavachary
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|Serving Size: 1 Serving (335g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 70 (29%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 13.2mg||0 %|
|Potassium 743.8mg||20 %|
|Total Carbohydrate 46.9g||14 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 41.3g|
|Protein 3.6g||5 %|
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Calories per serving: 245
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