Method:

1. Soak jaggery in warm water(till immersing level, I used 1/4 cup) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.
   
2. Wash the raw mango well, trim the edges. Chop them into cubes.Discard the seed part.
   
3. Take chopped mango in  pan along with water till immersing level.Let it cook for few mins until mangoes become soft.Add jaggery syrup.
   
4. Let it cook for 5mins in simmer.Add required salt.When the mangoes are nicely blended with the jaggery syrup, you can start with tempering in parallel.In a tadka pan heat oil – add mustard seeds,red chillies,hing and curry leaves let it splutter, keep it ready.
   
5. Add rice flour paste, and let it boil in low flame for 2mins.Then add the tempering, mix well and switch off.
   

Serve warm with rice and sambar.

My Notes:

• Adjust jaggery syrup according to the sourness of raw mango.
• I used kili mooku maanga.You can use any variety.
• Adding rice flour paste is also optional, it is just to give thickness to the curry.
• This keeps well for 3 days if refrigerated.
• If you prefer to peel off the skin of raw mango then peel it.You can even add mango seed but i usually discard it.Amma adds it attimes.

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