peel the ripe mangoes and boil the skin with 1.5 cups water to a rolling boil.
cook the mangoes in the water boiled with the skin. discard the skin and add the water to the pan.
add the mango, curry leaves, green chilli, turmeric powder, chilli powder.
mix well, close and cook for 10 minutes.
meanwhile grind coconut and cumin to fine paste
add the coconut paste to the curry. add salt, mix well, close and cook for 5 minutes.
open and switch off. leave it for 2-3 minutes until luke warm. now add the beaten curd little at a time and mix continuously.
tempering: heat coconut oil, crackle mustard seeds, fenugreek seeds curry leaves, red chillies, turmeric powder, chilli powder and switch of. mix well and add the tempering to the curry.