Tuesday, June 3, 2014

Mangai Kootan / Mangai Mor Kuzhambu

Yet another kuzhambu variety that I make at least once in a week during peak summer.You can find a similar recipe using riped mangoes in this link Mambazha Puliserry

Ingredients
Part 1 - Boiling
  • Raw Mango - 1 
  • Water - to immerse mangoes
  • Turmeric - little
  • Jaggery powder - 1/2 teaspoon
  • Fresh curd - - 1 1/2 cups
  • Salt - 1 teaspoon
Part 2 - Grinding
  • Oil - 1/2 teaspoon
  • Methi seeds - 1/4 teaspoon
  • Dried red chillies - 2 nos
  • Coconut - 1 cup
  • Green chillies - 2 nos
  • Fresh curd - 1/4 cup

Part 3 - Seasoning
  • Coconut oil - 2 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Curry leaves - little
Method
Step 1 - Cooking Mango Pieces
  • Cut mango into small pieces
  • Take it in a kadai and pour water to immerse it.Add turmeric and jaggery powder.Cook till it becomes soft

Step 2 - Grinding
  • Heat oil in a pan fry dried red chillies and methi seeds in it
'
  • Cool and grind it to smooth paste with the rest of the ingredients mentioned under "Part 2"

Step 3 - Mangai Kootan
  • Add the ground paste and 1 1/2 cups beaten curds with the salt to the cooked mango
  • Mix well and boil it once.Switch off the stove when it forms a frothy layer
  • Finally season with mustard seeds and curry leaves
  • Mangai Kootan / Mangai Mor Kuzhambu is ready to serve.