'Maambazha koottaan' / 'Maambazha pulisheri' is a variant of 'morkoottaan' – it is a bit sweet as it is made with small ripe mangoes. 'Urulaikkizhangu roast', 'mezhukkuvaratti', 'chembu roast' and 'kothavarakka usili' taste great with 'maambazha koottaan'.
Small ripe mangoes – 4
Grated coconut – 8 tbsp
Green chillies – 2-3
Turmeric powder – ½ tsp
Red chilli powder – ½ tsp
Jaggery / sugar – 1-2 tsp
Salt to taste
Yogurt (one day old) – 3 - 4cups (whisked)
Mustard seeds – 1 tsp
Whole red chilli – 2 pieces
Oil – 1 tsp
Curry leaves - 8
Wash the mangoes and cut out 2 big pieces of each. Add the rest of the mangoes as such. Add ¾ cup of water and add turmeric and chilli powders, jaggery and salt and cook covered on low heat till the mangoes are tender.
Grind coconut and green chillies.
Add the ground coconut to the cooked mango and bring to boil.
Lower the heat. Add whisked yogurt and mix well.
Turn off the heat before it starts boiling.
Heat one tsp oil in a small pan and add mustard seeds and red chilli pieces. When they crackle, add curry leaves and transfer to the mambazhakoottaan.
The ‘koottaan’ should not come to a boil as it will curdle due to the yogurt added.
The mango with the seed is enjoyed during the meal. But if you find it cumbersome, peel and cut the mangoes into large pieces and boil and proceed.
‘Nendrapazham’ (Kerala plantain) (1 - 2 plantains cut in ½ “ thick circles) can be used in place of mangoes to make ‘nendrazha morkoottaan’.
© Copyright 2011. Brinda Balasubramonian.