Tuesday, May 27, 2014

மாம்பழம் மோர் குழம்பு / Mambazha Mor Kozhambu / Mambazha Pulissery

This is an another exclusive "Summer Special" using ripe mangoes and fresh curd
Here in Hyderabad I come across many varieties of mangoes and I try out many dishes with it and here is one such recipe
Kid's will surely enjoy this Sweet Kozhambu
Find out similar recipe using raw mangoes Mangai Kootan


Ingredients
Part 1 - Boiling
  • Small ripe mangoes - 6 nos
  • Water - little (cook mangoes)
Part 2 - Buttermilk
  • Salt - 3/4 teaspoon
  • Hing - little
  • Turmeric powder - little
  • Fresh curd (whisked) - 2 cups
Part 3 - Grinding
  • Coconut pieces - 1 cup (nearly 1 part of broken coconut)
  • Green chillies - 6 nos
  • Cumin seeds / jeera - 1/2 teaspoon
  • Ginger - little
  • Fresh curd  - 3 tablespoons

Part 4 - Seasoning
  • Oil +Ghee - 1 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Methi seeds - 1//4 teaspoon
  • Dried red chillies - 2 
  • Curry leaves - 2 or 3
Part 5 - Garnish
  • Coriander leaves
Method
Step 1 - Thick butter milk
  • Take curd in a big container / vessel.Pour water little by little and churn it using mathu.Put hing, salt and turmeric and churn again to form thick butter milk.Keep it aside
Step 2 - Grinding
  • Grind the items given under "part 3" to a thick paste.
  • Blend it with buttermilk and keep it ready
Step 3 - Mango Morkozhambu / Mambazha Mor Kozhambu
  • Take mango pieces and pour little water.Boil it for few minutes
  • Add butter milk mixed with ground paste and give a stir.When it is about to boil switch off the stove
Step 4 - Seasoning
  • In a separate kadai heat oil / ghee.Splutter mustard seeds, season with curry leaves, red chillies, methi seeds
  • Pour mor kozhambu and slighlty heat it.Make sure it is not curdled
  • Garnish with coriander leaves
Mambazha Pulissery / Mambazha Mor Kozhambu is ready.Serve with hot steamed rice and spicy gravy