Peel and cut the mango into large pieces.

Combine the mango, 1 cup water, turmeric and salt. Bring to the boil and cook until the mango is soft.

Grind together the coconut, chilli powder, cumin and remaining 1/2 cup water until finely ground. Add to the cooked fruit and cook until thick.

Blend the yoghurt until smooth, then add to the mango mixture with the sugar. Do not let the mixture boil or the yoghurt will curdle.

Once heated through, remove from heat, adjust seasoning and sprinkle with the fenugreek powder.

For tempering: heat ghee and fry the mustard seeds, fenugreek seeds, dried chillies and uncooked rice until the seeds splutter. Stir in the curry leaves and remove from heat immediately.

Pour the tempered ghee into the kalan and stir to mix.