Mor Kuzhambu / Yoghurt based gravy made with ripe mangoes
Mambazha Mor Kootan (Ripe Mangoes in yoghurt gravy) – my version
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Mambazha Mor Kootan (Ripe Mangoes in yoghurt gravy) – my version
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Category
Gravies
Cuisine
South Indian Meals
Mor Kuzhambu / Yoghurt gravy made with ripe mangoes
Ingredients
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Ripe Mangoes
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Coconut
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Turmeric powder
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Coconut oil
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Green Chillies
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Jeera
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Sour, thick curd
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Salt
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Jaggery
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Fenugreek seeds
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Red chillies
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Mustard seeds
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Ginger - a small piece - optional
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Curry leaves
Directions
- 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.
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.
- 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.
- 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.
- 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.
- Temper with coconut oil ( dont skimp), mustard seeds, urad dal, red chillies, jeera, curry leaves and hing.
Recipe Note
For mor kuzhambu or mor koottan, I find that any sweet veggie / fruit works really well. Like ripe mangoes, pumpkin , nendran pazham. Of course, we have the classic vendakkai mor kuzhambu too. Have you tried nendran pazham in mor kuzhambu?