Ingredients and Method to make Mambazha Mor Kozhambu
1 ripe mango (aam/mambazham) peeled, de-seeded and cut into small pieces = 1 and 1/2 cup of pieces
1 and 1/2 cups plain yogurt (curds/ dahi/ thayir)
1/4 tsp turmeric powder (haldi/manjal podi)
salt to taste
Grind together
1/2 tsp raw rice soaked in water for 15 minutes (chawal/ arisi)
1/2 tsp cumin seeds (jeera/ jeeragam)
4 Thai or Indian variety green chilies (or to taste) (hari mirch/ pachai molagai)
1/2 cup grated coconut (nariyal/ thengai)
Seasoning
1 Tbsp oil
1 tsp mustard seeds (rai/ sarson/ kadagu)
1/4 tsp fenugreek seeds (methi dana/ mendiyam)
1 sprig of curry leaves (kadi patha/ karvapillai) (about 18 to 20 small leaves or 8 to 10 large leaves broken into small pieces)
Soak raw rice in water for about 15 minutes.
In a small bowl add yogurt + 1 and 1/2 cups of water and whisk until smooth. Keep this aside.
Peel and cut the mango into small pieced. Place it in a heavy bottomed pan. Add turmeric powder and about 1/4 tsp salt to the mangoes, some water and allow it to cook until soft. Do not add more salt at this point, when the buttermilk is added and heated, it can split, so at this point just a wee bit of salt is all that is needed.
Drain the soaked rice and grind to a smooth paste along with cumin seeds, green chilies and coconut adding water as needed.
When the mangoes are cooked and soft, add ground paste to it and mix well. Add whisked buttermilk and mix well. Heat through until it begins to froth. Remove from heat.
In a small pan, heat oil, add mustard seeds, when the seeds begin to splutter, add fenugreek seeds/methi and stir until it begins to brown. When it does, add curry leaves stir quickly and pour entire seasoning on the mango buttermilk mixture. When adding curry leaves sometimes it can splatter oil, so do keep away and keep a splatter screen handy. Alternatively use a deep pan for the seasoning.
Allow the mixture to cool to room temperature, then add salt to taste. Mix well and serve with hot steaming rice and a curry on the side. This time I served it with this asparagus mung poriyal.
1 ripe mango (aam/mambazham) peeled, de-seeded and cut into small pieces = 1 and 1/2 cup of pieces
1 and 1/2 cups plain yogurt (curds/ dahi/ thayir)
1/4 tsp turmeric powder (haldi/manjal podi)
salt to taste
Grind together
1/2 tsp raw rice soaked in water for 15 minutes (chawal/ arisi)
1/2 tsp cumin seeds (jeera/ jeeragam)
4 Thai or Indian variety green chilies (or to taste) (hari mirch/ pachai molagai)
1/2 cup grated coconut (nariyal/ thengai)
Seasoning
1 Tbsp oil
1 tsp mustard seeds (rai/ sarson/ kadagu)
1/4 tsp fenugreek seeds (methi dana/ mendiyam)
1 sprig of curry leaves (kadi patha/ karvapillai) (about 18 to 20 small leaves or 8 to 10 large leaves broken into small pieces)
Soak raw rice in water for about 15 minutes.
In a small bowl add yogurt + 1 and 1/2 cups of water and whisk until smooth. Keep this aside.
Peel and cut the mango into small pieced. Place it in a heavy bottomed pan. Add turmeric powder and about 1/4 tsp salt to the mangoes, some water and allow it to cook until soft. Do not add more salt at this point, when the buttermilk is added and heated, it can split, so at this point just a wee bit of salt is all that is needed.
Drain the soaked rice and grind to a smooth paste along with cumin seeds, green chilies and coconut adding water as needed.
When the mangoes are cooked and soft, add ground paste to it and mix well. Add whisked buttermilk and mix well. Heat through until it begins to froth. Remove from heat.
In a small pan, heat oil, add mustard seeds, when the seeds begin to splutter, add fenugreek seeds/methi and stir until it begins to brown. When it does, add curry leaves stir quickly and pour entire seasoning on the mango buttermilk mixture. When adding curry leaves sometimes it can splatter oil, so do keep away and keep a splatter screen handy. Alternatively use a deep pan for the seasoning.
Allow the mixture to cool to room temperature, then add salt to taste. Mix well and serve with hot steaming rice and a curry on the side. This time I served it with this asparagus mung poriyal.
