Mambazha mor kuzhambu – Palakkad special
Mambazha pulissery | mambazha moru kootan is a Palakad special dish, made with ripe mangoes. Though I have heard about this recipe through my friend’s mother-in-law but never was a bit skeptical to try this at home, as I am not sure about the taste. But after hearing very good reviews about this morkootan, finally, I tried this mambazha morkootan. It tasted very nice and went well with plain rice and spicy potato masala.
Preparation Time : 15 mins | Cooking Time : 20 Mins |Serves: 3
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
Method:
- 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.
Looking delicious and perfectly made pulissery…
Super tasty
We love this especially during mango season
Nice innovative recipe !!!
Wow looking delicious
Wow looking delicious
It's ok to leave the mango pieces.. Biting a piece mango with rice will be delicious.. ?
Mango season time now
Awesome recipe,,, definitely will try
At what point of time do you add the salt
Hi, after putting everything into the pan we can add salt. I edited the post now. Thank you