Meena's Taste Mantra

Mambazha Kootan | Ripe Mango in Yougurt Gravy

Mambazha Kootan is Amma's favourite kootan. Come Mango season and this is something which she loves to relish. This is the kootan which for sure we make on her Nakshatram birthday! Before the Mango season bids adieu Amma will definitely make this!

Mambazha Kootan is a traditional Palakkad Cuisine and I just love the way Amma prepares it. This Kootan with steaming hot rice and crushed Papadams is sure shot bliss!

We all love this Kootan and the latest fan is my Nephew who calls it Mambli Kootan! When Amma is in Bengaluru and if it happens to be Mango Season, he is sure to request Ammamma to prepare his favourite!

Mambazha Kootan is rich and is a festive Kootan. This is a must for Vishu and Amma fondly remembers her Amma making this aromatic delicious Kootan.

Appa loves this kootan and he enjoys it along with his Dosais | Adais | Uttappams too!

INGREDIENTS

2 Ripe Mango - Badami | Banganpalli

400 gms Madras Cucumber

1 tsp Haldi | Turmeric Powder

3 tblsp Curd, thick

1 1/2 tsp Red Chilli Powder

2 tsp Salt | To taste

1 tblsp Vellam | Gur | Jaggery, grated

For Masala Paste

Half Fresh Coconut, grated

1 tsp Jeera | Cumin Seeds

4 Green Chillies

8 Kadhi Patta | Curry Leaves

1/2 tsp Rice Flour

For Tempering

1 tsp Oil

2 Sukhi Lal Mirch | Dried Red Chillies, broken into 2

1 tsp Rai | Mustard Seeds

1/4 tsp Methi | Fenugreek Seeds

1 sprig Kadhi Patta | Curry Leaves

METHOD

Peel Madras Cucumber. Cut to quarter. Remove the seeds. Then cut to 1" cubes and keep aside.
Wash Mangoes well. Cut them to 2" cubes along with the skin. Keep aside.
Whisk the curd and keep aside.
For Masala Paste

Grind to a smooth paste all the ingredients mentioned for Masala Paste. Add water only if required. Keep aside the Masala Paste.

In a thick bottom vessel, capacity of about 2 ltrs, add cut Madras Cucumber and Mango.
Add water sufficient to cook the vegetable.
Place the vessel on gas on medium flame.
Add haldi and red chilli powder. Stir and let it come to a boil.
Once the madras cucumber is almost cooked, add salt and jaggery, mix well.
Reduce flame to low and combine the Masala Paste. Stir occasionally.
Once it comes to a boil, add the whisked curd and mix well.
Add water to adjust the Kootan consistency.
When it comes to just a boil, switch off the gas.
In a small frying pan, heat oil and add rai, methi, curry leaf and dried red chilli. When rai crackles, pour the tempering on top of the Mambazha Kootan. Mix well.
Serve hot along with Rice.

Note:

a. The whisked curd must be at room temperature. If it is cold when we add to the hot kootan, it will curdle and become grainy.

We have used:

1. Everest Tikhalal Red Chilli Powder

2. Tata Salt Lite

3. Sundrop Heart Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.