Directions

1. Cut ripe mangoes into big pieces. Add a pinch of turmeric powder and cook in a little water until half done. You can also use whole ripe mangoes if they are the small variety mangoes.

2. Roast in some coconut oil - a pinch of fenugreek seeds and 8-9 red chillies (or to taste). Grind this into a smooth paste along with some fresh grated coconut.

3. You can also do the regular mor kuzhambu method, where you would grind raw coconut, raw green chillies and a small bit of ginger ( the ginger is a tip from an expert cook mami). Both these versions work quite well.
4. Now add the cooked mangoes and the ground paste to a vessel. Add salt. Add a piece of jaggery (to taste). Let this cook well.
5. Now switch off and add whisked sour curd. I prefer using full fat curd for mor kuzhambu for extra creaminess. Do not heat. The residual heat from the cooked paste is more than enough.
6. Temper with coconut oil ( dont skimp), mustard seeds, urad dal, red chillies, jeera, curry leaves and hing.