Mangai kootu (Mango gravy)

Mango gravy or Mangai kootu - Preparation time 15 mins
All the flavour and taste of mango will be present in this kootu because we are not adding any masala or tamarind so it will be full of natural taste. We used to call kootu varieties as poricha kuzhambu.

Health tips: Mango is rich in dietary fibre, vitamin C, good antiaxidant, etc. You can use the ottu mangai or even sour mango if you like.

Ingredients:-
Mango - 1 (cut to small cubes 2 inch).
Turmeric - ¼ tsp
Sambar powder - 1 tsp
Salt - to taste
Water - 1 or 1 ½ cup water
Mustard seed - ¼ tsp
Cumin seed- 1 tsp
Urad dhal - 1 tsp
(or) Thalikkum vadagam - 1
Toor dhal (Thuvaram paruppu) - one cup (pressure cooked).
Sesame oil - 1 tsp
Curry leaves - 6 (finely chopped)

Preparation method:-
Boil water with turmeric, salt & sambar powder. When water starts boiling add mango and boil till it cooks.
Now mash the cooked toor dhal and add. Let this boil.
In a tawa add mustard seed (till splutters), urad dhal (turns to golden brown), cumin seed (jeera will splutter) or if you have thalikkum vadagam (which is made of jeera, urad dhal, onion, mustard, etc) it can be used.
Add this and curry leaves to boiling kootu and serve with hot with rice.