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.

1)  Beetroot – 1 big, cut into very small cubes
2)  Yellow Onion – 1, cut into very small cubes
3)  Ginger – finely chopped , 1 tsp
4)  Green Chilly – 2 , finely chopped
5)  Grated Coconut – 1/4 cup
6)  Curry leaves – 1 sprig
7)  Turmeric Powder – 1/4 tsp
8)  Salt
9)  Oil
10)  Mustard seeds – 1/4 tsp

Heat some oil in a pan and splutter mustard seeds
Saute turmeric powder, sliced green chilly and ginger .
Add cubed beetroot , add enough salt , curry leaves and cook covered till beetroot is 3/4th cooked.
Remove lid, Add grated coconut and chopped yellow onion and mix well.
Saute till all water evaporated and all ingredients are cooked well.
Serve hot with rice.