1)  Yogurt/ Buttermilk (Moru) – 2 cups ( You can make buttermilk by blending thick yogurt adding water in a blender)
2)  Grated coconut – 2 tsp
3)  Cumin Seeds – 1 tsp
4)  Green Chilly – 2
5)  Ginger – 1/4 tsp, finely chopped
6)  Turmeric Powder – 1/2 tsp

For Garnish
1)  Red pearl onion – 2 tsp, thinly sliced
2)  Dry red chilly – 3
3)  Curry leaves – 1 sprig
4)  Asafoetida(Kayam) powder – 1/4 tsp
5)  Fenugreek(Uluva) powder – a pinch (Fry few fenugreek seeds in oil and make a fine powder from roasted seeds)
6)  Mustard seeds – 1/4 tsp

Grind grated coconut, green chilly ,ginger, cumin seeds and turmeric powder to a fine paste.
Pour buttermilk to a thick bottom vessel, add ground coconut mix and salt to this, mix well and cook on low heat.
Turn off heat once the raw smell of coconut is gone.
Heat oil , preferably coconut oil in pan and splutter mustard seeds.
Saute thinly sliced pearl onion till it turns dark brown.
Add curry leaves and dry red chilly pieces and saute taking care not to burn red chilly.
Add asafoetida powder and fenugreek powder and mix well.
Add this to buttermilk and mix well.
Serve with rice.

1)  Green mango (Unripened) – 1,  cut into 1 inch long pieces
2)  Jack Fruit Seeds ( Chakka Kuru) – 1/4 cup , cut into small pieces
3)  Green Chilly – 3
4)  Ginger – 1/4 tsp , thinly sliced
5)  Grated Coconut – 1/4 cup
6)  Cumin Seeds – 1/4 tsp
7)  Red chilly powder – 1/2 tsp
8)  Turmeric powder – 1/2 tsp
9)  Plain Yogurt ( Curd) – 2 tbsp, beat using a mixer to smooth.
10)  Salt

To Garnish:

1) Mustard seeds -1 tsp
2) Red Dry Chillies – 2
3) Red Pearl Onions – 3 , thinly sliced
4) Curry leaves -a sprig
5) Oil – as needed
Grind together coconut, ginger , green chilly and cumin seeds to a fine paste and set this aside.
Cook jack fruit seeds, adding 1 cup water, red chilly powder and turmeric powder and salt.
Once jack fruit seeds are cooked well, add raw mangoes and cook covered.
Add ground coconut ,mix well and let it boil.

Once the curry is cooled down , add beaten curd and mix well. Adding yogurt make curry thicker. Make sure not to add yogurt while curry is still hot, this will curdle yogurt.

Heat oil in another pan and splutter mustard seeds.
Add red chillies,onion and curry leaves and fry until onion turn dark brown.
Pour this seasoning over the curry and serve with rice.