Nimmy's Kitchen: Mampazha Koottan | Ripe Mango in curd gravy

Sunday, 15 September 2013

Mampazha Koottan | Ripe Mango in curd gravy | Mambazha Pulissery

This recipe was in my draft for a long time and somehow i missed posting it. From past two three days, i was very busy that i couldn't post any recipes in my blog. As Onam is nearing, many preparations at home and with naughty kids at home, i could hardly find time to sit in front of my computer.

I wanted to put a post on Onam recipes, but couldn't post all the recipes :( May be by next onam i can do that.

This is a very traditional recipe using ripe mango. It tastes sweet and spicy. I learned this recipe from my mom-in-law. Though it tastes good when served with steamed rice, i like to enjoy it just like that.

Ingredients

5 Mango (small sized, fully ripe)
1 and 1/2 cup Water
Salt to taste
1/2 tsp Red chilli powder
1/2 tsp Turmeric powder
1 cup Jaggery (grated)

For grinding

1 and 1/2 cup Coconut (freshly grated)
1/2 tsp Jeera/Cumin seed
4 green chilli
1 cup Curd (medium sour)

For tempering

2 tbsp Coconut oil
1/2 tsp Mustard seeds
2 - 3 Dry Red chilli
10 curry leaves

Method

Wash mangoes well. Peel the mango skin and rinse the skin in warm water (1 and 1/2 cup).
Put the peeled mango in a big non stick pan. Discard the mango peel and pour the mango peel rinsed water into the pan.
Keep the non stick pan on medium flame. Add turmeric powder, salt and red chilli powder.
Mix well, cover and let it simmer till the mangoes are nicely cooked.
In the mean time, grind coconut, cumin seed and green chilli into a smooth paste. Add curd and grind again.
When the mangoes are nicely cooked, add the ground mixture. Mix well.
When it starts to bubble, take off from heat. Add grated jaggery and mix well.
In a non stick kadai, heat oil. Add mustard seeds and when it starts to crackle, add dry red chilli and curry leaves.
Pour this tempering on top of the gravy.
Serve it hot with steamed rice.