Ripe mango 1 Thick buttermilk 1 and 1/4 cup Coconut 3 tbsp Salt as needed Turmeric powder 1/4 tsp Green chili 1 Mustard seed 1/4 tsp Methi seeds | vendhayam a pinch Curry leaves few Red chili 1 Coconut oil 1 tsp
In a pan add 3 cups of water and put the mango into it. Cook this for 10 minutes or till the mangoes become soft. Allow this to cool and take out the skin of the mangoes and with your hands take out the mango pulp.
Discard the seed and put the pulp in the pan. Add the buttermilk to this.
Grind the coconut and green chili into a fine paste.
Add this paste to the mango buttermilk mixture. Mix this well with a whisk. Add salt.
Now switch on the flame and cook till frothy. Do not allow this to boil. Once it comes to frothy switch off the flame. In a small pan add coconut oil and add the mustard seeds, vendhayam, and red chili. Once the mustard splutters add it to the mambazha kootan. Add curry leaves.
This mamabazha mor kootan goes well with hot rice and any spicy curry like, potato curry, sepankizhangu curry, and yam fry.
We love this especially during mango season
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