DRY MANGO KUZHAMBU

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It is heavily raining here for the past 2 days.Sometimes you want to eat spicy food on rainy days and with sun dried mangoes sent by my mom  i was tempted to make this classic gravy item of yesteryears.It is also called mankottai kuzhambu,since along with cut pieces of dried mango its seed with flesh is also dried and used in the gravy.Normally no restraunt would serve this as it is an authentic recipe dusted from grandma’s cookbook.Mom makes this often specially on a rainy day with rice and parrupu thogayal with dollops of homemade ghee.Tastes divine.This gravy calls for dry mango,but you can very well prepare this fresh unripened mango.Those days grandmother used to cut mangoes and dried them in the sun with the addition of salt.The juice from the mangoes will ooze out and they were let to dry in the sun for a period of 4-5 days until they became totally dry.Those dried mangoes were carefully stored in containers and used for making this tamarind based gravy especially on rainy days.You could make chutney as well with dried mango the recipe of which i will be posting soon.So here is the recipe folks..