Cook the mango pieces in water, till they become soft. Peel off the skin, then make a puree out of it. Mix it with buttermilk. Add salt to taste.

Then in little oil, roast methiseeds, urad dhal and coconut and grind it to a smooth paste. Add this also to the buttermilk-mango puree mixture.

Then in coconut oil, season mustardseeds and curryleaves. Keep on slowfire. Add haldi powder also. Do not allow it to boil. When it becomes frothy, remove from fire.