Step 1

Grind together the coconut milk, 1/2 cup of the mango flesh, chillies and 1/2 tsp mustard seeds. Set aside.

Step 2

Heat the oil and add the remaining mustard seeds. When they sputter, add the curry leaves, turmeric and asafetida, if using.

Step 3

Add the mangoes and the ground coconut milk paste. Add a cup of water and stir the jaggery or sugar. Add salt to taste.

Step 4

Heat through until the coconut milk barely simmers. Turn off the heat and serve hot or warm with rice.