This is a hall mark curry of Kerala: pulisherry especially maampazha pulisherry(mango pulisherry). Kerala had plenty of mangoes and buttermilk and coconuts and chillis all readily available. It tastes great with plain rice or even pulav-s. It is very good with all varieties of seva ! Curiously i notice that it may not gel well with roti, paratha, aalu, paratha etc. But if one is venturesome one may mix noodles, macroni, spaghetti  etc with Maampazha Pulisherry and evolve a new nuance and ambient gourmet tongue. It brings “sweetness  saltiness natural sourness & natural hotness " together with the flavour of buttermilk and mangoes! 

It must have originated with Kerala and the vegeterian gourmet-s there. It has an inevitability of availabilty and perfectly evolved subtlety evoked in its taste. It uses ripe mangoes or semi ripe mangoes and left over buttermilk which are inevitable in Kerala kitchens and I would dare say Indian vegetarian kitchens!.

Moru {Mor} ( ) [Buttermilk] ~ six glasses slightly sour

Mangoes if the tiny sweet type is available six to eight: otherwise  two large mangoes skinned and sliced in medium sized pieces.

turmeric powder 1/2 tea spoon.

salt ~ to taste.

coconut ~ 1/2 to one

green chillies two to four

jaggery ~ i cube or equivalent

B

red chillies two

mustard seeds ~ two table spoons

coconut oil two table spoons

kati patta ~ curry leaves ~ 10 to fifteen leaves