Get cooking with raw mangos

• Pressure cook moong dal by adding a pinch of turmeric powder and a drop of oil. Mash it and set aside. 
• Now in a bowl, take the drumstick pieces. Add the required water and cover cook. When it is half cooked, add the cubed mango pieces and add more water if necessary. Once it starts to boil, add the sambhar powder, salt and cooked moong dal. Cover cook till mangoes & drumstick pieces get cooked. (Make sure the mango pieces should not be mushy and dissolved in the gravy).
• Now grind the grated coconut adding little water to make a smooth paste. 
• Mix the paste to the gravy and allow it to boil for sometime. If you feel the gravy is too thick, add water to bring the consistency. (In this step, check the salt & spice, add if needed).
• If the gravy is too watery after adding the coconut paste, you can add a small amount of rice flour to make the gravy thick. But this step is purely optional. 
• At last , season the gravy with vengaayavadagam or the above mentioned items. If you use the above said items for tempering, saute till everything turns golden brown. This gives a special flavour to the gravy.

• In a wide mouthed kadai or bowl take the arisikazhani and add the turmeric powder, salt and one seed of tamarind.( We call this as ethirpuli)
• Wash the raw mangoes and slit cut into 3 pieces. 
• Add these mangoes into the kazhani and cover cook till the mangoes cook nicely. Take care it should not be overcooked and becomes mushy. 
• Add 1/4 tsp of hing and curry leaves while boiling. 
• Now in a kadai, add a tsp of oil and roast the items in the same order. 
• Grind it to a coarse powder (run the mixie once or twice).
• Once the mangoes are cooked, add the coarse powder and allow it to boil for 5 mins. You will get a nice aroma. The gravy should be of watery consistency (like rasam). Finally temper the kuzhambu and give some 30 mins standing time before serving.

• Heat oil in a pan. Add the urad dal and sauté till it becomes golden. Remove the urad dal and keep it aside. 
• Add red chillies. Sauté till it turns crisp. Turn off the gas stove. 
• Grind coconut, raw mango, sautéed red chillies, hing and salt to taste to a coarse paste.
• Add the urad dal and continue to grind for few more mins. Do not grind it very smooth. It should be a little coarse. Serve the thogaiyal with steamed rice drizzled with sesame oil.

• Heat oil in a pan. Add mustard. When it starts spluttering, add fenugreek and hing. Sauté for few seconds. 
• Now add grated mangoes and mix well. Add turmeric powder, red chilli powder and salt to taste. Mix well and cook on a medium flame for 10 mins. 
• Add grated jaggery, mix well and continue to cook till the oil starts to separate and the thokku becomes glossy. 
• Take it off the gas. Let it cool and then store it in a ceramic or glass jar. It can be stored in the refrigerator for a month.

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