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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.
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2. Wash the raw mango well, trim the edges. Chop them into cubes.Discard the seed part.
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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.
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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.
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5. Add rice flour paste, and let it boil in low flame for 2mins.Then add the tempering, mix well and switch off.
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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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