Make this quick Thanjavur raw mango curry

To temper
1 1/2 tbsp – Cooking oil or gingely oil
1/2 tsp – Mustard seeds
1 tsp – Urad dal
1 tsp – Cumin seeds/Jeera
1 tsp – Toor dal
10 – Small onions, or sambhar onions
15 – Garlic cloves
A few curry leaves

Method
* Wash and slice the raw mango into big pieces.
* Taste it and check its sourness. Based on its sourness, adjust the quantity of tamarind and sambar powder.
* Cook the mango pieces adding 2 cups of water. It will take 5 minutes to cook.
* Check it with a knife whether the mango pieces are cooked soft but firm in shape.
* Remove the cooked mango pieces in a plate and soak the tamarind in the water that was used to cook mango.
* Chop the onions, garlic cloves and curry leaves.
* Heat oil in a kadai and splutter mustard seeds, urad dal, toor dal and cumin seeds. Sauté onions, garlic cloves and curry leaves until onion turns transparent.
* Add the extract from soaked tamarind to the sautéed onion mixture.
* Add turmeric powder, sambhar powder, jaggery and salt. Boil for 5-10 minutes until the gravy thickens.
* Lastly, add the cooked mango pieces, give it a boil and switch off the flame after it thickens.
* You can add a tsp of gingely oil for garnishing.
* Enjoy with plain rice, any kootu and appalam!

Note
* The quantity of sambar powder may vary as per the sourness of gravy. Check for taste when the gravy boils and add more sambhar powder if its tastes too tangy.
* Adding jaggery helps to balance all the taste.