Raw mango peeled
Red chilli powder
Bring 2-3 cups of water to a boil in a deep non-stick pan.Deseed petha, peel it and cut into 1 inch pieces. Add to the boiling water.
Cut raw mango into 1 inch pieces and add to the boiling water. Add salt, turmeric powder and red chilli powder. Cover and allow to cook.
Grind coconut, cumin seeds and ¼ cup water into a fine paste. Add coconut paste to the cooked petha. Cover and cook for 5 minutes.
Heat a non-stick tempering pan and add oil. Add mustard seeds and curry leaves. Pour tempering over the petha and cover immediately to trap the flavours. Keep covered for a few seconds.
Open the lid and mix. Serve hot.