In a bowl add chopped mango and cucumber and 31/2 cup of water along with turmeric powder and salt and cook until vegetables and fruits are soft to touch.

In a blender grind coconut,1 red chili, green chili, cumin seeds and peppercorns with ½ cup of water and then add yogurt and beat one time to get uniform mixing.

Add this ground paste to cooked mango and cucumber and boil for 1 minute.

In a small skillet heat coconut oil and add mustard seeds, fenugreek seeds and red chili and curry leaves, once mustard seeds starts spluttering remove from the fire and add to cooked curry.

Enjoy with rice or kanji

In a thick bottom pan add broken boiled rice/podiyari , raw rice and cook with 3 and ¾ cup water. While it is cooking roast the puliavarakka and crushed it into coarse powder.

Once the rice is half cooked add crushed puliavarakka/ filed beans and cook once again. When it become ¾th done add ¼ cup thick coconut milk and ¼ cup water, salt and cook until the rice is fully done.

To this add ¼ cup thick coconut milk and bring it to a rolling boil and switch off.

Serve with grated coconut on the top.

Enjoy with any spicy curry.