Peel the skin of ripe mangoes. Cut the mangoes into cubes and keep them aside.
Soak cumin seeds, toor dal, fenugreek seeds, and raw rice in little warm water for 15 minutes.
Drain the water and add the above ingredients to a mixer grinder along with grated coconut, green chillies and red chillies.
Grind it to a fine paste by adding water little by little.
In a vessel, add thick yogurt, water, salt and turmeric powder. Whisk well.
Peel and chop the mangoes. Keep it ready to add in the mor kuzhambu
Add the ground coconut paste and the mangoes to the yogurt mixture.
Cook on medium flame till the mixture becomes frothy. Switch off.
In another pan, add coconut oil. Once hot, add mustard seeds, curry leaves.
Add the seasoning to the mango mor kuzhambu. Serve with hot rice.