Mango Kootan(Kuzhambu)

Maam pazham(Mango) kootan is my hubby's all time favorite and a Kerala dish which I learned from my MIL. It is very simple to make and tastes kind of close to morkozhambu only that this is a bit more sweet. It is not common to find good ripe mangoes here in the US, so I just try to get the best I can and then add a pinch of jaggery for the sweetness. So, here goes the recipe.
Ingredients:
Mango- 1 big ripe
Coconut- 1 cup
fenugreek seeds- 1 tsp
red chilly- 2or 3
Salt to taste
Turmeric powder- 1 tsp
jaggery- a small piece
Buttermilk- 1.5 cups (little more if needed)
For Tempering:
coconut oil- 1 tsp
Mustard seeds- 1 tbsp
curry leaves- few
Fenugreek- 1/2 tsp(optional)
Method:
Cut the mango into big chunks and boil with some water, jaggery, turmeric & salt until the pieces are cooked. In the meantime, saute fenugreek seeds(1tsp) with red chilly in a tsp of oil and then grind this with a cup of coconut. Add this coconut paste to the cooked mango chunks and cook for another 3-4 mins. Then finally add 1.5 cups buttermilk( you could add a little more if needed) and then within a min switch off the flame.Then temper mustard seeds, curry leaves in coconut oil and add to the Kootan. Serve hot with rice and papad.