Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sweet mango curry with coconut (mambazha kootan). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Sweet mango curry with coconut (Mambazha kootan) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Sweet mango curry with coconut (Mambazha kootan) is something that I’ve loved my entire life.
Great recipe for Sweet mango curry with coconut (Mambazha kootan). One of the favorites during summer when mangoes are in plenty! The mambazha pulissery is a sweet and sour curry where ripe mango is cooked along with coconut and yogurt based curry. The sweet and sour curry sounds little different for the people who have not tasted it before.
To begin with this particular recipe, we must prepare a few ingredients. You can have sweet mango curry with coconut (mambazha kootan) using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Sweet mango curry with coconut (Mambazha kootan):
- Prepare 4 mangoes small ripe
- Make ready 1/4 Kilo Ash gourd cucumber or red
- Make ready 2 Green chillies
- Get 1/2 Cup coconut Grated
- Take 1 Pinch mustard Seeds
- Prepare 1 Cup butter milk
- Make ready 2 Teaspoons Jeera
- Make ready 1 Pinch turmeric
- Take 3 - 4 Sprigs curry Leavesa
- Make ready 3 - 4 chillies dried red Fresh
- Get 2 - 3 Teaspoons coconut oil
- Make ready 1 Pinch Methi seeds (Fenugreek )
Ripe mango curry recipe In a cup of water cook the ripe mangoes, chilli powder, turmeric powder and salt. Using a mixer, grind the coconut and cumin into a fine paste. Mambazha Pulissery is a sweet and tangy curry commonly made with ripe Kerala style Chandrakaran/ Naattu Manga/ Country Mango (a variety, small and sweet mangoes with lots of fibres inside it). Ripe mangoes are added to the curry as whole after peeling off the skin as the size of the mangoes are small.
Steps to make Sweet mango curry with coconut (Mambazha kootan):
- Boil the chopped ash gourd/red cucumber along with the chopped mangoes and their seeds in a pressure cooker with turmeric and salt to taste. (2-3 whistles)
- Grind the coconut, green chillies and jeera in a mixer and add the paste to the mix in step 1.
- Boil them together until the curry becomes thick.
- Once thick, add the buttermilk to the mix and let it just reach a boil.
- Switch off the stove and garnish with curry leaves.
- For the tadka, heat the coconut oil in a pan. Let the mustard seeds crackle. Then add the pinch of methi seeds and dried red chillies and add it to the curry and mix well.
Mambazha Pulissery is a sweet and tangy curry commonly made with ripe Kerala style Chandrakaran/ Naattu Manga/ Country Mango (a variety, small and sweet mangoes with lots of fibres inside it). Ripe mangoes are added to the curry as whole after peeling off the skin as the size of the mangoes are small. Wash, peel and cut the mango into medium sized pieces. In a vessel, cook the mango pieces, along with the ashgourd and drumstick pieces with salt, turmeric powder and enough water. Once the mangoes are half done, add the jaggery.
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