Tuesday, June 16, 2009

Mambhaza Kaalan - Mango pulp in yogurt, coconut gravy

Ripes mangoes are best, when eaten as it is. No second opinion about that. But when there is abundant mangoes, which cannot be finished just by eating them alone, it goes into gravy preparations. During my growing up years, in summer, the upstairs room will be filled with mangoes spread on a bed of hay to ripen. Those days, very rarely vegetables are purchased and my grandma always do with the veggies fresh from the garden. In summer, mangoes and jack fruit are the most repeated ones. They are cooked in their different stages. ripe mangoes (mambhazam) is added to sambhar, pachadi or morkootan. My favorite is mambazha kaalan. This is similar to morkootan. May be, it is referred as kaalan for its consistency. Call it any name you like, the dish is absolutely tasty.

You need
Medium sized ripe manges - 3 nos

Beaten curd/yogurt - 1 cup

Red chilli powder -1/2 tspn


turmeric powder - 1/2 tspn

To grind

Grated coconut - 1/2 cup tightly packed

Green chilly - 3 nos

For Seasoning

Oil - 2 tspn

Mustard seeds- 1 tspn

Red chilly - 2 ( broken into 2)

Curry leaves

Methi seeds - 1/2 tspn


Slice the mangoes into big pieces. Cook the mango pieces along with the seed in enough water. Add chilly powder, turmeric and salt to it. When the mango is cooked well, remove the pieces and seed to a plate and leave it to cool. Squeeze the pulp from the cooked mango, discarding the skin and seed. Mix the pulp into the drained water, used to cook the mangoes.

Grind the coconut and green chilly with little water to a smooth paste. Blend the ground paste into mango pulp mix. Mix in the beaten curd and blend everything well. Adjust salt. Bring to a boil. Remove immediately when it foams on the top, else it will become watery because of the yogurt added.
Do the seasoning and enjoy with hot rice and a side of papad.

Optionally you can add some ash gourd or vellarikkai to this. I have not added them. If you like the curry to be little sweet, you can add a piece of jaggery while cooking the mangoes.

This is off to Mango Mela hosted by Srivalli